S
Sharon Klundt
Guest
Homemade Ravioli
Serves 4-6
1 1/2 cups unbleached semolina pasta flour
2 Tbsp. egg replacer or arrowroot
1/2 tsp. salt
10 Tbsp. water
Place dry ingredients in food processor with dough blade. Whirl
once or twice to mix. Add remaining ingredients and mix for 2
minutes. Allow dough to rest for 1 hour. If kneading by hand,
knead 3-5 minutes until nice and soft.
Filling #1:
1 cup spinach (steamed, chopped, or frozen - drain and squeeze out all
liquid)
1/2 cup ricotta or mozzarella cheese
1/2 tsp. minced garlic clove
1 Tbsp. onion
1 tsp. Italian sald dressing
1 Tbsp. chopped olives
1/2 Tbsp. egg repalcer
1/4 cup mushrooms
Briefly blend.
Filling #2:
1 cup finely grated zucchini
1/2 cup finely grateed carrots
1/3 cup mozzarella cheese
1/2 tsp. basil
1/2 tsp. marjoram
1/4 tsp. salt
1/8 tsp. black pepper
1/2 Tbsp. egg replacer
Briefly blend:
Roll dough out 1/8 inch thick on floured counter. Using a pastry
wheel or knife, cut dough into 2" squares. On every square, place
1 tablespoon of filling. Place plain square on top of filling.
Use a fork to seal edges and crimp on all sides. Place in low
biling water over medium heat. Cook 15-20 minutes. Remove with
slotted spoon.
Serve with your favorite marinara sauce or sprinkled with olive
oil, lemon juce, and fresh grated parmesan cheese.
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
Serves 4-6
1 1/2 cups unbleached semolina pasta flour
2 Tbsp. egg replacer or arrowroot
1/2 tsp. salt
10 Tbsp. water
Place dry ingredients in food processor with dough blade. Whirl
once or twice to mix. Add remaining ingredients and mix for 2
minutes. Allow dough to rest for 1 hour. If kneading by hand,
knead 3-5 minutes until nice and soft.
Filling #1:
1 cup spinach (steamed, chopped, or frozen - drain and squeeze out all
liquid)
1/2 cup ricotta or mozzarella cheese
1/2 tsp. minced garlic clove
1 Tbsp. onion
1 tsp. Italian sald dressing
1 Tbsp. chopped olives
1/2 Tbsp. egg repalcer
1/4 cup mushrooms
Briefly blend.
Filling #2:
1 cup finely grated zucchini
1/2 cup finely grateed carrots
1/3 cup mozzarella cheese
1/2 tsp. basil
1/2 tsp. marjoram
1/4 tsp. salt
1/8 tsp. black pepper
1/2 Tbsp. egg replacer
Briefly blend:
Roll dough out 1/8 inch thick on floured counter. Using a pastry
wheel or knife, cut dough into 2" squares. On every square, place
1 tablespoon of filling. Place plain square on top of filling.
Use a fork to seal edges and crimp on all sides. Place in low
biling water over medium heat. Cook 15-20 minutes. Remove with
slotted spoon.
Serve with your favorite marinara sauce or sprinkled with olive
oil, lemon juce, and fresh grated parmesan cheese.
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/