Ravioli Question OR challenge~~

August 29, 2000

*~Ashley~* wrote:

> . . .I was wondering if anyone has a recipe for ravoli..instaed

> of using beef we could use like Yves veggie groung round to stuff the

> noodles ..ya know ??

As it happens, I just checked out a book entitled Best-Ever Vegetarian

Cooking. Not only is it beautifully illustrated, but includes two ravioli

recipes, for which there are photos. Go to:

http://www.driveway.com/share?sid=21cb9c7b.b1c1e & name=foodpix

to find photos to go with the following.

Download Cilantro-rav.jpg to go with Cilantro Ravioli With Pumpkin Filling and

ricot-rav.jpg to go with Ravioli With Ricotta and Spinach. I've also scanned

in the photos showing the filling and cutting of ravioli as an FYI kind of

thing. Enjoy.

<?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?>

<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<Summ>

<Nam>

Cilantro Ravioli With Pumpkin Filling

</Nam>

<Nam>

Ravioli With Ricotta and Spinach

</Nam></Summ>

<RcpE name= " Cilantro Ravioli With Pumpkin Filling " author= " Best_Ever Vegetarian

p. 188 " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

Cilantro Ravioli With Pumpkin Filling

Recipe By :Best_Ever Vegetarian p. 188

Serving Size : 4 Preparation Time :0:00

Categories : Lacto Pasta

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup unbleached bread flour (scant)

2 eggs

pinch salt

3 tablespoons chopped cilantro

sprigs of cilantro -- to garnish

FILLING:

4 garlic cloves in their skins

1 pound pumpkin -- peeled and seeds rem

1/2 cup ricotta cheese

4 sun-dried tomatoes in olive oil -- drained and finely

c

2 tablespoons oil -- from tomatoes in oli

freshly ground black pepper

Place the flour, eggs, salt and cilantro in a food processor. Pulse until

combined. Knead the dough on a lightly floured board until smooth. Wrap the

dough in plastic wrap and let rest in the refrigerator for 20—30 minutes.

Preheat the oven to 400°F. Place the garlic cloves on a baking sheet and bake

for 10 minutes, until softened. Steam the pumpkin for 5—8 minutes, until

tender, and drain well.

Peel the garlic cloves and mash into the pumpkin together with the ricotta and

sun-dried tomatoes. Season with plenty of black pepper.

Divide the pasta into four pieces and flatten slightly. Using a pasta machine

on its thinnest setting, roll out each piece. Lay the sheets of pasta on a

clean dish towel until slightly dried.

Using a 3-inch crinkle-edged round cutter, stamp out 36 rounds. Top 18 of the

rounds with a teaspoonful of the pumpkin mixture, brush the edges with water

and place another round of pasta on top. Press firmly around the edges to seal.

Bring a large pan of water to a boil, add the ravioli and cook for 3-4 minutes.

Drain well and toss with the reserved tomato oil. Add pepper and serve

garnished with cilantro sprigs.

Serves 4-6

VARIATION

For an alternative filling you could replace the ricotta cheese with 1 ounce

grated Parmesan cheese mixed with 4 ounces cottage cheese. Serve with shavings

of Parmesan.

Description:

" A stunning pasta that combines fresh herbs with a superb creamy

pumpkin and roast garlic filling. "

Cuisine:

" Italian "

S(Scanned & formatted by):

" Nancy Braswell "

Copyright:

" Lorenz Books, 1998 "

- - - - - - - - - - - - - - - - - - -

Per serving: 116 Calories (kcal); 6g Total Fat; (47% calories from fat); 7g

Protein; 9g Carbohydrate; 109mg Cholesterol; 55mg Sodium

Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;

0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

]]>

</RTxt>

<CatS>

<CatT>

Lacto

</CatT>

<CatT>

Pasta

</CatT>

</CatS>

<IPrp>

to garnish

</IPrp>

</IngR>

<IPrp>

peeled and seeds removed

</IPrp>

</IngR>

<IPrp>

drained and finely chopped

</IPrp>

</IngR>

<IPrp>

from tomatoes in olive oil

</IPrp>

</IngR>

<DirS>

<DirT>

Place the flour, eggs, salt and cilantro in a food processor. Pulse until

combined. Knead the dough on a lightly floured board until smooth. Wrap the

dough in plastic wrap and let rest in the refrigerator for 20—30 minutes.

</DirT>

<DirT>

Preheat the oven to 400°F. Place the garlic cloves on a baking sheet and bake

for 10 minutes, until softened. Steam the pumpkin for 5—8 minutes, until

tender, and drain well.

</DirT>

<DirT>

Peel the garlic cloves and mash into the pumpkin together with the ricotta and

sun-dried tomatoes. Season with plenty of black pepper.

</DirT>

<DirT>

Divide the pasta into four pieces and flatten slightly. Using a pasta machine

on its thinnest setting, roll out each piece. Lay the sheets of pasta on a

clean dish towel until slightly dried.

</DirT>

<DirT>

Using a 3-inch crinkle-edged round cutter, stamp out 36 rounds. Top 18 of the

rounds with a teaspoonful of the pumpkin mixture, brush the edges with water

and place another round of pasta on top. Press firmly around the edges to seal.

Bring a large pan of water to a boil, add the ravioli and cook for 3-4 minutes.

Drain well and toss with the reserved tomato oil. Add pepper and serve

garnished with cilantro sprigs.

</DirT>

<DirT>

Serves 4-6

</DirT>

<DirT>

VARIATION

</DirT>

<DirT>

For an alternative filling you could replace the ricotta cheese with 1 ounce

grated Parmesan cheese mixed with 4 ounces cottage cheese. Serve with shavings

of Parmesan.

</DirT>

</DirS>

<Desc>

A stunning pasta that combines fresh herbs with a superb creamy pumpkin and

roast garlic filling.

</Desc>

<Natn>

Italian

</Natn>

<CpyR>

Lorenz Books, 1998

</CpyR>

</RcpE>

<RTxt>

<![CDATA[

* Exported from MasterCook *

Ravioli With Ricotta and Spinach

Recipe By :Best_Ever Vegetarian

Serving Size : 4 Preparation Time :0:00

Categories : Ovo-Lacto Pasta

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

14 ounces fresh spinach or 6 ounces frozen spinach

3/4 cup ricotta cheese

1 egg

1/2 cup grated parmesan cheese

pinch of grated nutmeg

salt and freshly ground black pepper

PASTA:

1 1/2 cups flour

3 eggs

SAUCE:

6 tablespoons butter

5 to 6 sprigs of fresh sage

Wash the fresh spinach well in several changes of water. Place in a saucepan,

cover and cook until tender, about 5 minutes. Drain. Cook frozen spinach

according to the package instructions. When cool, squeeze out as much moisture

as possible. Chop finely.

Combine the chopped spinach with the ricotta, egg, Parmesan and nutmeg. Season

with salt and pepper. Cover and set aside.

To make the pasta, place the flour in the center of a clean smooth work

surface. Make a well in the middle. Break the eggs into the well. Add a pinch

of salt.

Start beating the eggs with a fork, gradually drawing the flour from the inside

walls of the well. As the paste thickens, continue mixing with your hands.

Incorporate as much flour as possible until the mixture forms a mass. It will

still be lumpy. If it still sticks to your hands, add a little more flour. Set

the dough aside. Scrape off the dough from the work surface until it is smooth.

Lightly flour the work surface. Knead the dough. Work for about 10 minutes, or

until the dough is smooth and elastic.

Divide the dough in half. Flour the rolling pin and the work surface. Pat the

dough into a disk and begin rolling out into a flat circle. Roll until it is

about 1/8 inch thick. Do the same with the second half of the dough.

Cut the dough into sheets. Place small teaspoons of filling along the pasta in

rows 2 inches apart. Cover with another sheet of pasta, pressing down gently to

expel any air pockets.

Use a fluted pastry wheel to cut between the rows to form small squares with

filling in the center of each. If the edges do not stick well, moisten with

milk or water and press together.

Place the ravioli on a lightly floured surface and allow to dry for at least 30

minutes. Turn occasionally so they are completely dry on both sides. Bring a

large pan of salted water to a boil.

Heat the butter and sage together over very low heat, taking care that the

butter melts but does not darken.

Drop the ravioli into the boiling water. Stir gently to prevent them from

sticking together. They will be cooked in very little time, 4—5 minutes. Drain

carefully and arrange in individual serving dishes. Spoon on the sauce and

serve at once.

Cuisine:

" Italian "

S(Scanned & formatted by):

" Nancy Braswell "

Copyright:

" Lorenz Books, 1998 p. 186 "

- - - - - - - - - - - - - - - - - - -

Per serving: 514 Calories (kcal); 31g Total Fat; (54% calories from fat); 20g

Protein; 38g Carbohydrate; 265mg Cholesterol; 457mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat;

0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

]]>

</RTxt>

<CatS>

<CatT>

Ovo-lacto

</CatT>

<CatT>

Pasta

</CatT>

</CatS>

<IngR name= " fresh spinach or 6 ounces frozen spinach " unit= " ounces "

qty= " 14 " ></IngR>

<DirS>

<DirT>

Wash the fresh spinach well in several changes of water. Place in a saucepan,

cover and cook until tender, about 5 minutes. Drain. Cook frozen spinach

according to the package instructions. When cool, squeeze out as much moisture

as possible. Chop finely.

</DirT>

<DirT>

Combine the chopped spinach with the ricotta, egg, Parmesan and nutmeg. Season

with salt and pepper. Cover and set aside.

</DirT>

<DirT>

To make the pasta, place the flour in the center of a clean smooth work

surface. Make a well in the middle. Break the eggs into the well. Add a pinch

of salt.

</DirT>

<DirT>

Start beating the eggs with a fork, gradually drawing the flour from the inside

walls of the well. As the paste thickens, continue mixing with your hands.

</DirT>

<DirT>

Incorporate as much flour as possible until the mixture forms a mass. It will

still be lumpy. If it still sticks to your hands, add a little more flour. Set

the dough aside. Scrape off the dough from the work surface until it is smooth.

</DirT>

<DirT>

Lightly flour the work surface. Knead the dough. Work for about 10 minutes, or

until the dough is smooth and elastic.

</DirT>

<DirT>

Divide the dough in half. Flour the rolling pin and the work surface. Pat the

dough into a disk and begin rolling out into a flat circle. Roll until it is

about 1/8 inch thick. Do the same with the second half of the dough.

</DirT>

<DirT>

Cut the dough into sheets. Place small teaspoons of filling along the pasta in

rows 2 inches apart. Cover with another sheet of pasta, pressing down gently to

expel any air pockets.

</DirT>

<DirT>

Use a fluted pastry wheel to cut between the rows to form small squares with

filling in the center of each. If the edges do not stick well, moisten with

milk or water and press together.

</DirT>

<DirT>

Place the ravioli on a lightly floured surface and allow to dry for at least 30

minutes. Turn occasionally so they are completely dry on both sides. Bring a

large pan of salted water to a boil.

</DirT>

<DirT>

Heat the butter and sage together over very low heat, taking care that the

butter melts but does not darken.

</DirT>

<DirT>

Drop the ravioli into the boiling water. Stir gently to prevent them from

sticking together. They will be cooked in very little time, 4—5 minutes. Drain

carefully and arrange in individual serving dishes. Spoon on the sauce and

serve at once.

</DirT>

</DirS>

<Natn>

Italian

</Natn>

<CpyR>

Lorenz Books, 1998 p. 186

</CpyR>

</RcpE></mx2>

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