Culinary Maidens

Spinach & Goat Cheese Raviolis with Caper Marinara

 

 

What a light and flavor-packed delicacy this dish is! You'll think you've died and gone to Italy. Homemade raviolis sound like a daunting process involving too much time and method. We promise that one time with this incredibly easy recipe you'll be a pro, and will never go back to buying frozen. Be prepared to be amazed!

 

* Please read all instructions before attempting. Recipe yields about 12-16 raviolis & 1 1/2 C marinara.

 

Marinara Ingredients:

 

• 1 - 29oz can of chopped tomatoes
• 2 T of capers with brine
• 2 strips of jarred anchovies in olive oil, smashed into a paste with the edge of a knife
• 1/4 C of chicken or veggie broth
• 1 garlic clove, finely chopped
• 1 tsp salt
• 1/2 tsp cracked black pepper
• 1 & 1/2 tsp of balsamic vinegar
• 1 tsp olive oil
 

1. In a medium saute pan on medium high heat add oil. When up to temp, add chopped garlic. Let cook for 2-3 min for the garlic oils to penetrate the olive oil.

 

2.Add remaining ingredients. Bring to a slight boil then reduce to medium and simmer for 30 minutes to blend flavors, stirring periodically. 15 min into simmering, with the back of a wooden spoon, slightly mash the tomatoes. The liquid will reduce by half, but don't let it go further. Remove from heat and use as soon as possible before water seperates from the sauce. While marinara simmers, immediately begin on ravioli filling followed by the pasta dough.

 

Ingredients for Ravioli filling:

• 5 oz fresh spinach
• 4 oz ricotta cheese
• 4 oz goat cheese
• 1 egg
• 1/4 tsp nutmeg
• 1/4 tsp pepper
• 1/2 tsp salt
• 1 tsp olive oil
• 1 garlic clove, finely chopped

 

1. In a medium saute pan heat oil then add garlic. Allow flavors to blend for 2-3 min. Add fresh spinach, and dash of salt and pepper. Saute until just wilted, but spinach shape is visible. We don't want to over cook. Let cool. Then finely chop.

 

2. Place all ingredients into a medium-sized bowl, and mix well with a spoon until everything is incorporated. Set aside on work space.

 

 

Ravioli Ingredients:

 

• 2 C all-purpose flour (full amount will not be used; it's more to create the volcano)
• 3 eggs
• pasta maker (we don't recommend rolling this dough flat, because it is tedious & time consuming)
• egg wash: 1 egg & splash of water



 

1. Set-up pasta maker or attachment for immediate rolling. The dough will not take long to make. Scoop flour onto working surface. Funnel out the center so that a four-inch radius is exposed, being sure to leave some flour at base of hole. Crack one egg into hole. Whisk egg with a fork continuously. The necessary flour will fall into the center as you whisk. There's no need to push the flour along manually. It'll take several minutes before the dough will form and become yellow in color. Be sure to constantly cupped the flour toward the egg to form that volcano - this will ass the flour to mix. When the fork is no longer effective, gently fold the dough over several times adding an addition 1/4 cup or so of flour. The finished disk will be approximately 5 inches in diameter. Do this twice more with the remaining two eggs. Then combine disks.
 

 

 

 2. What we're looking for when ready, is a plump ball that springs back when tapped. Gently tap the soft disk with tips of fingers as if making pizza crust, however, form into the shape of a long rectangle, about one foot. Use plenty of flour as needed - it will not toughen the dough. Be as delicate as possible. An actual needing process is not necessary, or time for the dough to rest. We don't want dense, tough raviolis. This recipe produces a delicate, light product.

 

 

3. Fold dough in half when length is reached, then on level 7 or 8 of your pasta maker, begin feeding the dough through the machine. Gradually bring the level down to 2. The end result will be thin and about 4 feet in length.

 

 

4. Lie out the entire dough on working surface. If too long for surface, cut in half then fold and cover remainder with very lightly dampened papertowel until ready for use.

5. Fill a medium-sized sauce pan 3/4 with water & 1 tsp salt, bring to rolling boil. In the meantime, spoon mixture with either dual-spoon scraping method or melon-ball scooper, a tsp amount of ravioli filling along path of dough, one-inch apart, about midway of dough, with remaining half of dough for the raviolis topper.
 

 

6. With egg wash, brush circles around each filling ball. Then carefully gather the second half of this strip of dough and place over filling to align. If the two sides don't match perfectly, the uncovered portion can be covered by the dough beneath it. Simply fold over bottom.

 

 

 

7. With fingers, carefully massage the air out of the two layers. Then with a ravioli cutter, ridged pie cutter, or top of a shot glass, cut the squares or circles and carefully remove. Pinch closed with fingers or edge of fork and place into a casserole dish, covering until ready to boil.

 

 

8. When raviolis are all crafted, carefully drop 4-5 raviolis at a time into boiling water. When they surface they are done, about 10-20 seconds. Remove with a slotted spoon, drain well in spoon, then place immediately on dining plates. Spoon with a modest amount of marinara then sprinkle parmesan over. Any remaining dough can be used for homemade spaghetti.