Pasta Wednesday: Spinach Parmesan Ravioli in Wine Sauce

#9 (again): Forgetting to take pictures. #SCP

Some problems are recurring, ya know?

Spinach and Parmesan Ravioli | SkinnyCookProblems

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:

Pioneer Woman – Ricotta filling
Food Network – Pasta recipe
Better Homes and Gardens – Creamy Vino Sauce

Ricotta Filing:
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:
Spinach and Parmesan Ravioli | SkinnyCookProblemsThree knife choices later, I resorted to the kitchen scissors. They were a good choice. Might I recommend chopping prior to wilting?

Spinach and Parmesan Ravioli | SkinnyCookProblems

Spinach and Parmesan Ravioli | SkinnyCookProblems

Spinach and Parmesan Ravioli | SkinnyCookProblems

 

Ravioli dough:
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:

Spinach and Parmesan Ravioli | SkinnyCookProblems

Spinach and Parmesan Ravioli | SkinnyCookProblems

Spinach and Parmesan Ravioli | SkinnyCookProblems

Spinach and Parmesan Ravioli | SkinnyCookProblems

We boiled our ravs for about 3-4 minutes!

Wine Sauce:

2 tablespoons finely chopped onion
2 cloves garlic, minced
2 tablespoons butter
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 C whipping cream
1 1/4 C milk (2%)
1/2 white cooking wine

1/2 cup shredded Parmesan

 5 snipped fresh basil leaves, in the style of chiffonade
1. Cook onions and garlic in butter
2. Add in flour, salt and pepper
3. Add cream/milk and wine at the same time, heat up til bubbly.
4. Sprinkle in cheese until sauce thickens slightly and stir in basil. Serve.Yeah I took no photos of this OR of the plate. We were all pretty hungry and totally just went for it.
It was a good way to get rid of our spinach and exercise our pasta muscles.
Enjoy!
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