Craving Pasta

  As I'm sure a lot of you know Daren and I are expecting our first child around April 21! So far I am getting along great; was really tired at first but no sickness as of yet. Hoping and praying that it continues this way! =) The craving has definitely begun though....so far being pizza {which makes Daren extremely happy because he loves it and I'm normally not just that crazy about it} and pasta, not exactly the best things to be eating a lot of. :/ I have had to give in and just go for it a time or so though.
  We have wanted to try our hand at making pasta for awhile now, so when I saw a guy on the food network making homemade ravioli I told Daren "We need to make that." I couldn't stop thinking about it then....I really wanted ravioli!!! Well, we didn't get it done right away and then I saw this easy peasy pasta recipe and knew that was what I was making for dinner the next night. =) I had an idea of what flavors I wanted in the ravioli so I did some research and came up with a few different recipes, combined them and added some things I thought would be good and was very excited with how they turned out. Daren said it was some of the best ravioli that he had ever eaten.
  I had about half of the filling left so I want to make more and then put them in the freezer before cooking. They would be great to pull out for a quick meal or if you want to serve them to guests since it wouldn't take as long to prepare. The only thing you would have to make is the sauce, and that is a quick fix. 

Homemade Spinach Ricotta Ravioli with Sun-dried Tomato and Basil Sauce

 Pasta:  

• 2 cups flour
• 3 eggs
• 1/2 tsp salt
• 1/2 tsp extra-virgin olive oil

Mound the flour on a clean work surface. Using a fork make a well with high sides in the middle of the flour. Crack the eggs into the well. Add in salt and oil. Using a fork beat the eggs and slowly incorporate the flour by pulling it in from the sides of the well. As you continue to add more flour and mix, the dough will start coming together. Using your hands the fork or a scraper work the dough until it comes together. Knead for 8-10 minutes until smooth and elastic. wrap in plastic wrap and let sit for about 20 minutes. {or while you make the filling}

 

Spinach Ricotta Filling:

• 1 lb fresh or frozen spinach
• 1 tbsp salt
• 1 lb ricotta
• 1 egg
• 2 tbsp heavy cream {I used half & half}
• 4 tbsp fresh grated Parmesan cheese
• 1/4 tsp nutmeg
• pinch black pepper

Cook the spinach with half the salt until tender. Remove spinach from water and let cool for 2-3 minutes. Squeeze out the water and chop it up roughly if it's not already chopped. Mix together spinach, ricotta, egg, cream and cheese. Season with nutmeg, remaining salt and pepper.

 

Sprinkle flour on a baking sheet; set aside. Take the pasta dough and divide into four parts. Flour your work surface liberally. Roll the dough out very thin with a floured rolling pin; making the longest thinnest piece you can. Once the dough is rolled place a rounded tsp of filling on the dough {along the edge so it can be folded over} about 1-1 1/2" apart. Fold the dough over top and seal well. Using a sharp knife cut a square around each little pile of filling. Take a fork and press around all the edges of each square to seal them off. Place onto the floured baking sheet.  {At this point you can place the raviolis in the freezer for 24 hrs then transfer to a freezer bag for when you need a quick meal}

 

To cook the ravioli, bring a large pot of salted water to a boil. Drop in the raviolis and stir gently. When they float to the top they are finished cooking. Drain and then either pour the sauce over all and gently stir to coat or arrange on a plate and pour the sauce over top.

 

Sun-dried Tomato & Basil Sauce:

• 1 1/3 cups heavy cream {I used half & half}
• 2 tbsp unsalted butter
• 1/4 cup fresh grated Parmesan cheese
• 2 garlic cloves, minced
• 4-6 sun-dried tomatoes, chopped
• 10 fresh basil leaves, chopped
• fresh ground pepper to taste

Place all ingredients into a kettle. Cook and stir over medium heat until slightly thickened. Pour over cooked raviolis and toss gently to coat or arrange on a plate and pour over top. Garnish with fresh grated Parmesan cheese.   

 

 Sooo delicious!!

 

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For You created my inmost being;
You knit me together in my mother's womb.
I will praise You because I am
fearfully and wonderfully made; 
Your works are wonderful,
 I know that full well.
~Psalm 139:13 & 14 

Have a relaxing, rainy evening! =)
♥ Sheila