Garden Greens-Stuffed Ravioli #FoodieExtravaganza
Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!
This month Karen of Karen's Kitchen Stories has us sharing ravioli recipes ahead of March 21st which is National Ravioli Day. Here's the line-up of the #FoodieExtravaganza ravioli recipes..
Easy Ravioli Lasagna by Food Lust People Love
Garden Greens-Stuffed Ravioli from Culinary Cam (you're here)
Gluten Free Gnudi (Naked Ravioli) In Butter Garlic Sauce from Sneha's Recipe
Homemade Spinach and Cheese Ravioli with Tomato Sauce from Karen's Kitchen Stories
Seafood Ravioli from A Day in the Life on the Farm
Toasted Ravioli from Palatable Pastime
Garden Greens-Stuffed Ravioli
This is actually a post that I had in my drafts folder for years. Literally years. My boys made these for me awhile back and I am thrilled to share their efforts for this event though I didn't take many glamor shots of the final dish because I was so busy stuffing my face.
2 cups chopped garden greens
1/2 small onion, minced (approximately 1/4 cup)
2 Tablespoons butter
1 cup ricotta cheese
3/4 cup grated parmesan cheese
1 egg yolk
freshly ground salt
freshly ground pepper
freshly grated nutmeg (approximately 1/4 teaspoons)
laminated dough (see this post)
Also needed: flour, water in a spray bottle, ravioli cutter
more parmesan cheese for grating
Heat butter in a small skillet. Add onions and cook until translucent, approximately 5 minutes. Stir in the greens. Salt to taste and cook for another minute.
Transfer garden greens mixture to a medium mixing bowl. Stir in remaining ingredients. Adjust seasonings to preference. Set aside.
Roll the dough to a thinness of 5 or 6 on the pasta machine. They rolled it through at a 2, first, then moved to a 5 which worked well for our purposes.
Lay the dough on a floured surface or parchment paper.
Place a mound of filling on the dough and spray the entire surface with water. Lay another rolled dough over the top. Press out any extra air to create a seal around the filling.
Using a ravioli cutter, cut around the filling carefully. Place the finished ravioli on a floured parchment-lined cookie sheet. Repeat until all of the dough or all of the filling has been used.
To cook these: drop them into salted, boiling water. Cook for four to five minutes. Gently remove them from the pot and fold them into a sauce.
For this batch, I made a quick sauce with garlic, this cherry tomato sauce, and fresh basil. My ravioli makers were so proud. Here's a close-up of their creation!
That's a wrap for my ravioli offering. The group will be back next month, posting garlic recipes. Stay tuned!