Because I know you are dying to find out
An MM-Approved recipe for Spinach Ravioli:
3.5 cups of unbleached flour
A dash of salt
A dash of Extra Virgin Olive Oil
5 eggs (or 7 egg whites)
About ten ounces of finely chopped spinach. Lightly heat it so it reduces a little.
Mix. Mash. Go wild with the rolling pin. Take pounding to the next level. The dough should be elastic and green. Then, cut the dough in four parts and let it rest for about 30 min in a loosely covered container or wrapping.
Flatten and cut into little squares. Put a tiny amount of shredded cheese (or whatever you would like to fill it with) in the middle of square. –Mexican blends do very nicely- Moisten the edges of the square and fold together. Use a fork to make ripples around the edges and make sure it is shut.
Boil for about 5 min. and serve. (Remember: Always boil your pasta in tons of water.) I like to drizzle a little bit of EVOO and Parmesan cheese on top.
3 comments:
We could have saved the rest for at least another meal for both of us, but did we?
noooooo we ate it....all...like piggies...we later had to collapse and nap it off.
This is true.
Is it humanly possible to NOT eat an entire batch of pasta? I really don't think it is. The only thing that keeps me from eating all the pasta in the world is that dried pasta tastes sooo nasty when still dried. Thank God for that, or I would weigh 900 pounds.
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