Homemade Ravioli can be had in Phoenix!
The holiday season is quickly approaching us!
In many Italian American homes, an absolute staple during the holidays is the pasta dish, which is served before your main.
The thought of not having a fresh Manicotti or Ravioli is nothing short of shocking to any self-respecting Italian family over the Thanksgiving and Christmas Holidays.
Pasta and Sugo here in Phoenix, offers fresh pasta, not only in the restaurant, but it is also available to purchase and take home in pre-packaged yumminess. They take away the effort of having to make your own homemade pasta and ravioli by having a large selection of it for sale. There are no more excuses to not have your taste buds delighted by the taste of fresh Pasta and Ravioli!
Here is a simple Ravioli recipe for you to take the plunge and experiment with on your own. Although you need to have a bit of time to do it, your life will be changed forever!
Homemade Spinach and Ricotta Ravioli with Pesto
For the pasta:
- 3 cups of all-purpose flour
- 1 1/12 teaspoon salt
- 4 eggs
- 1 tbs cold water
- 1 tbs olive oil (if you live in dry climate)
For the Filling:
- 1 lbs Ricotta
- 1/2 cup shredded mozzarella cheese
- 8 oz frozen chopped spinach
- 1 cup shredded Parmesan
- 1 jar pesto sauce (we will do homemade sometime, but this is cheaper)
- 1 tsp garlic powder
- 1 tsp parsley
- 1 tsp garlic salt
- 1 tsp white pepper
- 1 tsp sea salt
Add Garlic Bread and 8 oz of salad of your choice.
- *Mix the cheeses and white pepper, garlic powder, parsley and sea salt, put in fridge until time to stuff ravioli.
- *Mix the flour, salt, eggs, water and oil in the mixer with the flat attachment for 4 minutes on speed 4, then switch to the dough hook and mix another 5 on speed 5.
- *Take the dough out and on a lightly floured counter, hand mix until springy, about 10 turns.
- *Cover dough and let rest for 30 minutes. Watch videos part 1 and 2 on how to put together your Ravioli on youtube.
- Put a large pot of water on to boil with a pinch of sea salt and a splash of olive oil.
- * GENTLY place ravioli in pot when the water is boiling.
- * Turn heat down to gentle boil.
- * Cook until Ravioli float to the top.
- * Drain Ravioli and gently put back in big pot.
- * Empty contents of pesto into the hot pot and gently incorporate to ravioli.
- * Put 5 or 6 on each plate.
- * Sprinkle with Parmesan cheese.
- * Serve with garlic bread and a small simple salad.
Article by Rebecca Turrigiano, Phoenix Italian Food Examiner at Examiner.com