Vegetarian Ravioli

Discussion in 'Food and nutrition' started by Sharon Klundt, Feb 11, 2006.

  1. 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.

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