Mint and Spinach Ravioli
Ravioli stuffed with spinach, mint, & cheese - contributed by Rebecca A. C. Smith
  • 40 oz. spinach
  • 3/4 cup fresh mint
  • 3/4 cup chopped parsley
  • 8 Tbs. olive oil
  • 3 eggs, beaten
  • 2 cups mozzarella, shredded
  • 2 tsp. each cinnamon, ginger and cumin
  • Parmesan cheese
Saute spinach, mint and parsley in olive oil until spinach is wilted. Let cool and stir in remaining ingredients.

Ravioli Dough

  • 4 cups unbleached flour
  • 6 extra-large eggs
  • 2 Tbs. olive oil
Beat eggs and olive oil in small bowl just until blended. Put flour in bowl and make a well. pur the eggs and oil into the well and stir with a fork until well blended. Knead dough on lightly floured surface, adding small amounts of flour to keep dough from sticking, until dough is smooth and very elastic. Let stand 30 minutes. Divide dough into thirds and the thirds into 8 portions. At this point, its a matter of running the dough through the pasta machine until you get a sheet about 4" by 18" out of each portion. The filling is placed by teaspoonfuls about 2 inches apart in a line about one inch from one edge of each sheet. You moisten the area between the spoonfuls of filling, fold over the other side of the sheet and press down between filled areas to seal the ravioli. I cut them into semi-circles with a fluted pasta cutter. When they're all filled, cook them in boiling water a few at a time until they float to the surface, about 5 minutes. Sprinkle with grated parmesan before serving.

Times Picayune - The States Item; article on pre-Columbian Italian food for the 500th anniversary of Columbus' 1st voyage, printed in 1992.

Mint and Spinach Ravioli is featured in Feast for Christmas Revel

Metric, Celsius, & Gas Mark Equivalencies

Rebecca A. C. Smith is a tax collector for the State of Louisiana. She is an active member of the Society for Creative Anachronism, while her other hobby is Science Fiction and Sci-Fi Fandom.

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Mint & Spinach Ravioli © 1997 Rebecca A. C. Smith | This page © 2000 James L. Matterer

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