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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 | cups | all-purpose flour | 3 | large | eggs, beaten | 10 | packages (10 oz) | Spinach, raw | 1/4 | teaspoon | iodized salt | 24.69 | packages (10 oz) | Spinach, raw | 1 1/2 | teaspoon | sauces | 3 | tablespoons | garlic powder | 1/4 | teaspoon | ground black pepper | 1/4 | teaspoon | basil, dried | 3 | tablespoons | processed cheese | 1 | tablespoon | oil, olive | 6.34 | cups | cream, half and half | 3.12 | cups | Milk, canned, evaporated, lowfat | 2 | tablespoons | processed cheese | 112.5 | Usda default (100 gm - 4 oz) | Butter-margarine blend, stick, unsalted |
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Steps
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Sequence
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Step
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| | 1 | The Procedure
A. Preparing the Dough
1. Start water simmering in a shallow saucepan. Season water with a pinch of salt.
2. Add the washed Spinach leaves (washed but not dried) with water clinging to it and cook until it just starts to wilt but not lose color, about 30 seconds.
3. With tongs, remove spinach only (leaving any water in the pan but reserve water in case you need it if pasta dough feels dry) to a food processor or blender and puree.
4. Transfer mixture to a tamis or fine-mesh strainer that sits over a large bowl. Push Spinach through to remove large particles. Set the bowl aside while making the dough.
5. Place flour in a mound atop work surface. Make a well in the center of the flour for the liquids.
6. Add the eggs into the well and beat with a fork.
7. Sprinkle a pinch of salt around the flour.
8. Spoon the Spinach purée into the flour well and with a fork, slowly work the four around the walls of the well into the liquid until all of the purée and eggs have been worked into the flour.
9. Start to gather the dough together with hands, working the excess flour in slowly, if dough seems to dry to incorporate all of the flour, lightly beat egg in Spinach purée disk (to soak up any extra purée residue left in bowl), then work into the excess flour.
10. Knead dough with hands about 10 minutes, or until “smooth as a baby’s bum.” One test to see if the dough has been kneaded enough is to slice the dough in half with a sharp knife. If the dough does not have air pockets, it is ready to rest.
11. Cover with plastic wrap and allow to rest at room temperature for 30 minutes.
B. Preparing the Filling
1. Blanch Spinach in boiling water. Squeeze excess water from the spinach using a fork and a strainer and set aside.
2. Dump the Spinach, oyster sauce, garlic powder, basil leaves and cheese into the food processor. Add salt and pepper plus the extra virgin olive oil for extra flavor. The goal is to go for smooth consistency of the filling.
3. Set the filling aside and chill for a while.
C. Preparing the Ravioli
1. Roll out dough with a rolling pin and divide into 2 smaller balls of equal size – for two layers of ravioli. You will need to lightly dust the balls with flour to prevent them from sticking to your counter when you use your rolling pin.
2. Once you have the balls, get one ball and turn it into a thin, flat sheet.
3. Put about ½ tsp of filling on top of the sheet and another on top to cover the mixture, then paste around and seal the filling inside with water.. The ravioli should be cooked immediately or refrigerated up to 4 hours. (The ravioli may also be frozen)
7. Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. Slip the ravioli into the water a few at a time, stirring gently as you do. Cook until the edges of the pasta are tender but still firm to the bite and they rise to the surface, about 6 minutes after the water returns to a boil.
D. Preparing the Sauce
1. In a saucepan, heat the margarine and whisk together the All Purpose Cream, the evaporated milk and cheese. Heat slowly on low heat until heated through, stir constantly.
2. Fold ravioli into creamy sauce and garnish with basil leaves. (optional: top with parmesan cheese)
3. Serve hot. |
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