3 Cheese Spinach Ravioli And Sage Butter Sauce Recipes

3 CHEESE SPINACH RAVIOLI AND SAGE BUTTER SAUCE

Steps:

• In a food processor combine 00 Flour, egg and olive oil and mix just until the dough starts to pull together. (I have found the little bit of olive oil makes really tender pasta) We used large grade A eggs. If your pasta is too dry, add a little bit more olive oil. If your eggs are larger than ours, you may need to add a little more flour. Remove the dough from the food processor and place your dough on a lightly floured surface. Knead the dough for about 5 minutes or until you can put your finger in the dough and it springs back. Roll the dough into a circle and wrap with plastic wrap and set aside to rest for about 30 minutes. If you have a large food processor, you can make the whole batch at once. (Unfortunately, we have a very small food processor. We can only fit in 100 grams of flour at a time. If you also have a small food processor, add 1 whole egg and 1 teaspoon of olive oil for every 100 grams of 00 flour and make it in individual batches.) If you do not have a food processor, you can do this whole process by hand. Place your flour on a clean work surface, make a well in the middle of the flour with your hands. Add the egg and a little bit of olive oil in the well. Mix the flour in with the egg a little at a time until it comes together to a ball and then knead.
• Make a egg wash with 1 beaten egg 1 tablespoon of water and set aside for ravioli assembly process.
• In a frying pan add olive oil, onions and garlic and sauté until aromatic. Add spinach and stir fry until just wilting. Cool spinach mixture and squeeze out all water. In a food processor add ricotta cheese, parmesan cheese, mozzarella cheese, egg, garlic, spinach, and salt and pepper and mix until well blended. Set aside. If you do not have a food processor, chop the spinach and mix the ingredients in a bowl with a fork.
• Remove your pasta dough from the plastic wrap. Cut the dough in smaller sections to make it easier to work with. We take one serving of the dough and cut in half. Then, flatten it out a little bit with your hands.
• We have a Marcato Atlas 150 Model pasta maker. Place the pasta maker on the zero dial. Run the pasta dough through it once. Fold the pasta dough in half. Run it through the pasta maker one more time.(Set aside some extra 00 flour nearby so you can flour your pasta dough periodically before running through the pasta maker so it does not stick- very important )Then change your dial to #1 and run dough through the pasta machine. Fold pasta in half and run one more time through dial setting #1. (What that does is really gets that gluten activated and makes for a smooth and tender pasta. ) Now set the pasta machine on #2 and run through the machine. Next set it on #3 and run through the machine and keep on going up until #5, then cut that long pasta sheet in half so it is easier to work with. Run 1/2 of the pasta strip through the pasta machine on #6 and then again one last time on #7.(7 seems to be the perfect number for thin and tasty ravioli) (If you can recruit some help in the kitchen this is great to have help to crank while the other person runs it through the pasta machine but is not required, its just more fun that way)
• If using your strong muscles, hands and a rolling pin, you are going to have to put some time and muscles into getting your pasta paper thin and into the shape of a rectangle. Keep moving dough and rolling out in all directions. You should be able to almost see though the pasta.
• Flour your working surface with 00 flour. Take one of your pasta sheets you rolled through the pasta maker until the level #7. Trim up the edges so that it is a long rectangle. Place about 1 teaspoon of the 3 cheese spinach every 2 inches apart on the the ravioli sheet on one side of the pasta sheet. Brush your egg wash around each section of filling. This is the glue to help the 2 sheets of pasta to stick together. Next fold over the sheet of pasta in half lengthwise. Gently press starting on one side nearest to the ravioli filling outward get out all of the air. Press outwards to seal around edges. Continue you on with the rest making sure to get out all of the air so they do not burst in the cooking process. Next cut ravioli into segments- I used a round cookie cutter to perform this task. I do not have a ravioli press or maker or attachment for my pasta maker. Lucky you, if you have one You will want to flour your dish before you set your assembled raviolis on it to prevent sticking.
• Bring a large pot of water to boil and salt your water well. Boil your 3 cheese spinach ravioli just a few at a time for about 3-4 minutes or until aldente. Strain with slotted spoon/strainer and place into your serving bowl.
• Add butter garlic, sage, salt and pepper to a small sauce pan and cook until butter turns from cloudy to clear - about 2 minutes. Turn your burner off
• Add your cooked 3 cheese spinach ravioli to your dish drizzle with a little sage butter sauce and top with grated parmesan cheese. Enjoy!

SPINACH AND THREE CHEESE RAVIOLI WITH SUGO SAUCE

Steps:

• Make the pasta dough as directed in the master recipe.
• To make the filling: Combine all the ingredients in a mixing bowl, stirring to incorporate.
• To make the sauce: Coat a wide saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and anchovies; cook and stir for 5 minutes until fragrant and soft. Add the olives, capers, and hand torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir over low heat, until the liquid is cooked down and the sauce is thick, about 20 minutes. Season with salt and pepper.
• Yield: 24 ravioli
• Pasta Dough for Ravioli:
• 2 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 3 large eggs, plus 1 for egg wash
• 2 tablespoons extra-virgin olive oil
• Cornmeal, for dusting
• To make the pasta dough: In an electric mixer fitted with a dough hook*, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Drizzle in 1 tablespoons of the olive oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
• *Alternatively if you don't have an electric mixer: Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Continue as directed above.
• Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting; the dough should be paper-thin, about 1/8-inch thick (you should be able to see your hand through it.). Dust the sheets of dough with flour as needed.
• Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with the egg wash, which acts as a glue. Drop tablespoons of your favorite filling on 1/2 of the pasta sheet, about 2-inches apart. Fold the other 1/2 over the filling like a blanket. With an espresso cup or fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal. Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest.
• Cook the ravioli in plenty of boiling salted water for 4 minutes; they'll float to the top when ready, so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Bath the ravioli in your favorite sauce to lightly coat and serve.

CHEESE RAVIOLI WITH BROWN BUTTER AND SAGE

Steps:

• Bring a large pot of salted water to a boil; add ravioli, and cook until al dente, according to package instructions. Drain, and divide among 4 plates.
• In a medium skillet, heat butter over medium. When it starts to foam, add sage. Continue to cook until butter is golden brown and sage is slightly crisp, 1 to 2 minutes; season with salt. Drizzle ravioli with brown butter and sage; serve.