April 22, 2010

spinach ravioli

Yet another way to eat spinach - sneak it into your pasta dough! Earlier this week, I made a batch of 40 spinach raviolis stuffed with spinach, mushroom, onion, and tofu. Right after forming the raviolis, I put them in the freezer. The frozen raviolis make a great tasting instant dinner option - just boil them for 3 minutes and top with pasta sauce.

Spinach Pasta Dough Ingredients:
4 oz. spinach, chopped, steamed
2 c. semolina flour
3/4 c. water
1/4 c. olive oil
1 t. salt

Blend the pasta dough ingredients in a food processor for a minute. The dough should clump up into a ball. Take out the dough and knead in additional flour or water as necessary. Divide the dough into 4 balls. On a flour dusted counter, roll a ball out into a sheet. Rotate and flip once in awhile to make sure it doesn't stick. Mark a grid. Layout whatever filling you choose within the grid. Lay another sheet over the top. Press to seal along the grid. Work your way from the middle-out pressing out air pockets on you way. Slice to form individual raviolis. Throw them onto a flour dusted cookie sheet and put them in your freezer until frozen. Once frozen, you can transfer the raviolis into a bag or some other storage container.

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