Leek & Spinich Ravioli

[Guest guest]

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Leek & Spinich Ravioli

1 pound fresh spinach, thoroughly washed

2 leeks, trimmed, split and washed

1 package egg roll wrappers

1 teaspoon salt

3 Tablespoons Olivey & Peppery Olive Oil

1/2 cup all-purpose flour

Small bowl of water, room temperature

Parmesean cheese

 

 

 

 

 

 

Heat 2 tbls olive oil in shallow pan. Saute leaks over medium heat for

5 minutes, until they are soft. Add spinach and sauté for another 3 -

5 minutes until spinach wilts and excess liquid has evaporated.

 

Set aside in a bowl and set aside.

 

To prepare ravioli:

 

Cut each wrapper in half to create rectangles.

 

For each rectangle, place ½ teaspoon of filling on the lower half of

the wrapper. Dip your finger in the water and wet the edge of the

lower half of the wrapper, then fold down the upper half of the

wrapper and slowly seal tightly, making sure to not trap any air

inside the wrapper.

 

Place ravioli on lightly floured baking sheet.

 

When all of the ravioli are ready, place in a pot of gently boiling

water. Cook until ravioli float to the surface and appear slightly

translucent, about 1 minute.

 

Serve immediately, topped with 1 tablespoon olive oil and grated

parmesean cheese.

 

Serves: 4

Prep time: 30 minutes

Cook time: 5 minutes

 

Source: Alejandro & Martin © Copyright 2005 Oliventures LLC. 877-FINE-

OILS.

Formatted by Chupa Babi in MC: 11.12.06

 

 

 

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[Guest guest]

this sound interesting. Yummm.

Judy