Spinach Cheese Ravioli
Prep Time: 45 mins | Cook Time: 9 mins | Course: Dinner | Serves: 6
Bright spinach and cheese-filled ravioli with homemade ravioli dough, cook directly in a lemon cream sauce; sprinkle with goat cheese crumbles before serving. This dough comes together quickly in the food processor. Inspiration taken from both Bobby Flay https://www.facebook.com/watch/?v=1394287091058959 and Martha Stewart https://www.youtube.com/watch?v=keTX2nWtcnU for making the homemade food processor pasta dough.
2 cups flour
½ tsp salt
3 eggs
1 Tbsp olive oil
Spinach Cheese Filling:
8 oz fresh spinach
1 cup cottage, ricotta, or mascarpone cheese
½ tsp salt
½ tsp pepper
¼ tsp nutmeg, freshly grated is best
Lemon Cream Sauce:
1 ½ cups of heavy cream
1 ½ cups of water
¼ tsp salt.
Pepper, to taste
Zest and juice of one lemon
3 ounces goat cheese, crumbled
2 green onions sliced or basil chiffonade, for garnish
In a food processor quickly pulse the flour and salt together; add eggs and olive oil and pulse a few times until the dough comes together. Scrape the dough out onto a floured rolling surface. Cut the dough in half. Allow the dough to rest for about 20 minutes while you make the filling and sauce.
In a food processor, layer the spinach, cheese, salt, pepper, and nutmeg. Pulse filling ingredients until well blended.
Roll out one ball of pasta dough into a rectangle with a rolling pin on a floured rolling surface to approximately 1/16th to 1/8th thickness. If you have a ravioli rolling pin, lightly roll to mark ravioli squares or guesstimate 1 ½ ” squares. Place filling by 1 ½ teaspoonfuls into the squares. Roll out the second ball of dough into a rectangle and place it on top. using the edge of your palm press the dough together in between rows of filling going both directions. You can use the ravioli pin to cut the ravioli into squares or a pasta roller or even a pizza cutter. Place the ravioli on a baking sheet lightly dusted with semolina, flour, or cornmeal.
In a large skillet, stir the cream, water, salt, pepper, lemon zest, and juice together over medium-high heat. When simmering, add the ravioli and cover with a lid. Cook for 3 minutes. Top with green onions or basil chiffonade, and goat cheese crumbles when serving.
