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