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| Spinach Ravioli in Lemon Cream Sauce |
| Serves 3-4 |
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| Ingredients for Pasta |
1 lb High Gluten Flour
1 lb All Purpose Flour
1 oz Lemon Juice
1 lb Semolina Flour
6 oz Heavy Cream
11 lg Eggs
1/4 cup Olive Oil
3/4 cup Water
1/2 tsp Kosher Salt
1/2 tsp White Pepper
1/2 tsp Food coloring (yellow shade)
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| Ingredients for Spinach Filling Base |
2 lb Italian Flat Leaf Spinach
1 med Yellow Onion
2 cloves fresh Garlic
2 Shallots
1/4 cup Pinot Grigio
Kosher salt & White Pepper, to taste
2 oz Olive Oil
1 lb Ricotta Cheese
1/4 lb grated Parmesano Reggiano Cheese
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| Ingredients for Lemon Cream Sauce |
1 oz Lemon Juice
6 oz Heavy Cream
Kosher Salt & Table Grind Black Pepper
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| Method for Spanish Ravioli |
• Using a mixer with a dough hook. Prepare pasta
and wrap tightly in plastic wrap, set aside.
• In a large sauté pan sauté garlic and shallots lightly
in olive oil and add spinach. When spinach has wilted,
deglaze with Pinot Grigio and sauté until liquid
has been reduced by 85%. Remove from pan and
chop lightly. Do not mash. Let cool. Mix with
cheeses and check seasoning.
• If you have a pasta sheeter, use it to make log
sheets of pasta or use a rolling pin. Only do 2
sheets at a time so the others will not dry out.
• Lay sheets out over ravioli form and prepare
according to instructions on the box. Or use free
form ravioli crimper and make pasta purses.
Set aside.
• Bring a pot of water to the boil, with a pinch of
salt, to cook the ravioli.
• In a separate heated pan add lemon juice and
reduce by 1/4. Add cream, salt and pepper and
reduce by 1/4. Add cooked ravioli and cook for
about 2 minutes more to allow the sauce to be
absorbed by the pasta.
• Plate on a large plate and garnish with fresh
spinach and a lemon wheel.
• The pasta recipe and filling recipe will make
approximately 36 / 2-inch ravioli. The sauce, if
enough, to coat 8-10 ravioli.
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