Pasta Wednesday: Spinach Parmesan Ravioli in Wine Sauce
#9 (again): Forgetting to take pictures. #SCP
Some problems are recurring, ya know?
So, we have really grown to love making pasta. Justin likes to get his hands dirty and I like the presentation part at the end. We had our friend Matthew (Mr. Best Man) over for dinner last night as his last night in town (sad) and then we went out for dessert!
Without work these past two weeks, Wednesday has been Pasta Wednesday. Wonder what we’ll make next week?!
Anyway, I did pretty good with the picture taking until the end…Mostly just the sauce. I didn’t take any pictures of the sauce. Oh well.
We used three(!) different recipes for this night, but adapted a few. Credit where credit is due:
15 ounces (one whole bucket) Whole Milk Ricotta
1 C. Freshly Grated Parmesan
1 whole Egg
Salt And Pepper, to taste
Herbs de Provence – a couple shakes
Spinach, wilted and chopped
Instructions: Mix all ingredients together. Holla.
NOW LET ME TELL YOU, MISS PIONEER LADY:
Three knife choices later, I resorted to the kitchen scissors. They were a good choice. Might I recommend chopping prior to wilting?
We followed the recipe! Thanks, Tyler Florence. I didn’t even take pictures of it. It was a very similar dough to the one we used last week.
We used a ravioli mold, but you can do whatever you feel. We got ours yesterday at Williams-Sonoma.
You just lay out a sheet, GENTLY push down to make little caves, drop the cheese in (small amounts) and seal it up! I watched this video to help out:
We boiled our ravs for about 3-4 minutes!
1 1/4 C milk (2%)
1/2 cup shredded Parmesan