start cooking!

Recipes for your enjoyment.

Rafioli Commun De Herbe Vanzati (Mint and Spinach Ravioli)

This is plain old spinach ravioli, but with exotic flavorings. The pinches of spice at the end are important. From the 14th-Century anonymous work "Libro per Cuoco".

Saute spinach, mint and parsley in olive oil until spinach is wilted. Let cool. Stir in egg, mozzarella,1/8 teaspoon cinnamon, 1/8 teaspoon ginger, 1/8 teaspoon cumin and salt and pepper to taste.

Divide Ravioli Dough into 8 portions. Roll each piece through pasta machine on successively finer settings into thin sheets, about 4 inches wide and 16 to 18 inches long. Spread 1 pasta sheet on floured work surface. Place filling by teaspoons a 8 regular intervals about 2 inches apart, 1 inch from right-hand long edge of sheet. Lightly moisten pasta around fillings. Fold left half of pasta over filling. Carefully squeezing out all air pockets. Seal between fillings by pressing firmly with sides of hands. Cut into 8 (2-inch) squares with filling in center of each. Transfer to floured cloth. Repeat with remaining sheets of dough.

Cook ravioli in boiling salted water until they float to surface, about 5 minutes. Remove with slotted spoon and drain in colander. Serve sprinkled with cinnamon, ginger cumin and grated Parmesan cheese to taste. Makes 8 servings.

Ravioli Dough

Place flour in food processor bowl fitted with metal blade. Beat eggs and olive oil in small bowl until blended, then add to food processor with motor running. Process until dough forms ball and is very smooth. Turn dough out onto lightly floured work surface. Knead well, adding small amounts of flour as needed to keep from sticking to hands and surface, until dough is smooth and very elastic. Let dough stand 20 to 30 minutes before rolling out.

Each servings contains about 224 calories; 137 mg sodium, 110 mg cholesterol; 9 grams of fat, 26 grams carbohydrates; 9 grams protein;0.5 gram fiber.

Used by permission of Charles Perry and The Los Angles Times.

Enjoy!

Back