Ravioli Con Ricotta E Spinaci I Made It

Ravioli Con Ricotta E Spinaci

pointsevenout 12 years ago
Recipe by Rescue_ranger: Ravioli Con Ricotta E Spinaci Ravioli Stuffed With Spinach And Ricotta Cheese
Had my own agenda with this recipe. Used it for the stuffing, which was excellent. Had a couple pieces of semolina dough chillin' in the fridge from last week. Wanted to try my hand at home grown ravioli in a meat pasta sauce. Used two teaspoons stuffing per ravioli, so they were on the large size. Sucker-punched the egg and used part of it to paint the bottom pasta sheet so the top sheet would stick better, then used the rest of the egg in the stuffing as directed. Followed the recipe pretty much except for using semolina instead of AP flour and added dollops of pasta sauce on top.
Dough wasn't as soft and malleable as it was last week and I couldn't roll it out thin enough so the ravioli were on the thick chewy side but great once one got down to the stuffing. Will use regular flour next time and fresh. Have enough fresh sage to do it again, so why not!
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frankieanne 12 years ago said:

Wow, that looks good. Homemade pasta and/or ravioli has always seemed like such a chore to me. They sure sound delicious though. Nice picture!

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