David's Rustic Recipes
ALL IMAGES 2018 KEVIN LE PHOTOGRAPHY

JANUARY 18, 2015: THREE CHEESE & SPINACH RAVIOLI

What You'll Need For The Pasta:
1 1/2 Cup Whole Wheat Flour
1/2 Cup All Purpose Flour
2 Large Eggs
1/4 Tps Salt
1 Tps - Water

Combine all the dry ingredients in the work bowl of your stand mixer.
Mix to combine, then add the eggs.
Running the mixer, add water little by little until the dough comes together.
Switch the dough hook and knead for 3-4 minutes until the dough is smooth.
Set the dough ball aside, under a kitchen towel, to rest.

What You'll Need For The Sauce:
1/4 Cup Diced Onion
2 Cloves Minced Garlic
1 Tsp Red Pepper Flakes
2 Tbs Tomato Paste
1/2 Cup Red Wine
1 Can (14.5 oz) Tomatoes
1 Tsp Fresh Thyme Leaves
1 Tsp Chopped Basil
Salt To Taste

Sweat the onions, garlic and red pepper flakes with a pinch of salt in olive oil.
Add the tomato paste and cook for a minute or so.
Pour in the wine, stirring well, and cook for several minutes to reduce.
Add the tomatoes and thyme and season with salt to taste.
Simmer while working on the rest of the dish.
Stir in the basil just before serving.

What You'll Need For The Filling:
1 Cup Ricotta Cheese
1 Cup Grated Parmesan Cheese
1/2 Cup Grated Mozzarella Cheese
1/2 Package Frozen Chopped Spinach - Thawed & Well Drained
Salt To Taste

Mix the cheeses in a bowl and stir to well combine.
Squeeze all the water you can out of the spinach with a kitchen towel.
Mix it into the cheeses and season to taste.

Making the Ravioli:
Work with 1/4 of the dough at a time.
Flatten the dough some, then run through your pasta roller.
Start at setting 1 and continue with larger numbers until the dough is very thin.
Keep the sheet under a kitchen towel and sprinkled with flour to keep them from drying out while you roll the rest.
Scoop small balls of the filling (about 1 Tbs) on one side of the sheets.
Use a brush or your finger to rub water around each ball of filling.
Fold over the dough sheet, covering the balls of filling, working out the air around each ball.

Using a round cutter, stamp out each ravioli, making sure to cut all the way through the dough.
Make sure that the edges are well sealed, squeezing with your fingers.
Cook in small batches in well-salted boiling water 3 or 4 minutes until the pasta is al dente.
Serve with the sauce, additional grated Parmesan cheese and basil.

Bon Appetit!