I hope you all enjoy!
1 c. - Semolina flour
1/2 cup - water
2tsp. - Olive oil
pinch of salt
400g or 10-12 cups - Chopped baby spinach
1tbs - Stone Ground or grainy mustard
1tsp - Sesame oil
1tsp - Nutmeg
2tbs - Bread crumbs
pinch of salt :)
15oz can - Crushed Tomatoes
1 - Small onion, diced
1tbs - Olive oil
1 - Garlic clove, minced
1tsp - Oregano
1tsp - Parsley
1tsp - Basil
1/2 tsp -Thyme
salt and pepper to taste
dash of lemon
(Click here to browse the site, and check out more videos by me)
(If reading this from the main page click "Read More" For full steps)
-Combine semolina flour, water, olive oil, and salt in a mixing bowl. Thoroughly mix this together.
-Once dough is formed, Wrap in a towel and let sit for 30 minutes.
~ While dough sits, move on to preparing your Filling, and Sauce.
-Thoroughly clean, and dry Baby Spinach
-Chop spinach, and steam or "sweat" in a skillet (w) a small amout of water.
(Do this at about two cups of spinach at a time. Continue untill all spinach has been sweat out)
-Place the sweat spinach in a large mixing bowl with bread crumbs, mustard, seasame oil, and salt, and mix together well.
~ For non-vegans, you could add Parmesean here, You may also add any type of seasoning that fits your tastes. Mix it up.
-Saute diced onion in olive oil until the onion look glassy/Translucent. Once onions begin to look translucent, add minced garlic and continue to saute for additional minute.
-Add Crushed Tomatoes and bring to a simmer, then reduce heat.
-Add herbs, lemon juice, salt and pepper and allow to simmer simmer on low heat for about 5-10 minutes.
~ This step would be the perfect time to adjust any seasonings in the sauce that you would like. Add an extra pinch of Orgeno, or maybe a twist of lime?
Making the Ravioli:
-Divide the dough into fourths. Roll out each peice on a floured counter (w) a floured rolling pin, letting dough sit as you roll out each fourth.
Roll out the dough very thin! But try not to make it so thing your ravioli will burst when putting it together.
-Cut out dough in circle shapes with a cookie-cutter or cup (Aprox 2in wide),
-Once you run out of space; roll your dough into a ball, spread out again, and cut more circles. Continue this until you run out of dough, Cut an even amount, and dsscard the remainder.
(It helps to flour the cookie cutter/cup)
-place a rounded tablespoon of filling into the center of one of your dough circles. Take another circle of doug and lightly stretch out the edges. Drape this over your first dough circle.
-using a lightly floured fork; firmly press down around the edges of your dough sealing the filling inside, and creating your ravioli.
-Continue with all your dough circles untill you have formed your ravioli.
Cooking the Ravioli:
-Bring a big pot of salted water to a boil, and carefully add about 2-4 ravioli at a time.
-Ravioli is done when it begins floating on the surface.
-Remove ravioli, and repeat untill they are all cooked.
~ Serve with a small portion of sauce, and some homemade garlic bread. Garnish with fresh Cilantro, or Basil, and ENJOY!
Adapted From "Hearty Ravioli" found online at: http://www.grouprecipes.com/1681/hearty-ravioli.html
Thanks for reading!