Sunday, February 14, 2010

Valentines Ravioli!

This morning Summer and I stayed home from church because she is a little sick. I made her breakfast in bed with heart pancakes. That cheered her up quite a bit. Sometimes it is not necessarily restful day of getting better with a four year old because they don't really rest.
For dinner I decided to try making home made pink heart shaped ravioli for dinner. I thought it was good. Summer even helped me pinch the edges closed.

Summer enjoying her pasta.
It was fun to make, and now I know I can make ravioli with whatever kind of filling I want.

So, if you want to try it out here is the recipe I used for the dough, and my own combination for the filling.

Ravioli From Scratch


1 lb ground turkey
1 large handful of fresh spinach chopped
1/4 cup chopped fresh basil
1-2 diced roma tomatoes
1 cup fine grated italian style cheese blend
1 tsp Herbs de Province (Italian seasoning will work fine)
1 tsp Garlic salt

  • 3 cups flour
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup water

First brown the ground turkey, garlic salt, and Herbs de Province. Add chopped spinach and basil. Cook another 5 minutes or until spinach has wilted up. Let cool.

After the meat mixture is cooled add the grated cheese, and diced tomatoes. Set aside and make your ravioli dough.

After I made my filling I followed the steps below.

MAKING THE RAVIOLI DOUGH: Sift flour and salt together.
    1. 9
      Place flour mixture on a board, making a well in the center of the flour.
    2. 10
      Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly.
    3. 11
      Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
    4. 12
      Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
    5. 13
      Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick).
    6. 14
      FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
    7. 15
      When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
    8. 16
      Using your fingers, gently press dough between each dab of filling to seal it.
    9. 17
      Cut ravioli into squares with a (zig-zag edged) pastry cutter, or very sharp knife.
    10. 18
      DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking.
    11. 19
      COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
    12. 20
      Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
    13. 21
      Place drained ravioli on a serving platter in layers, alternating layers with your favorite sauce and a sprinkling of grated cheese between each ravioli layer.
    14. 22
      Serve hot.


Marissa, Randy, Noah said...

very cute table setting, you are so festive!

Erin said...

AMAZING! You are amazing! I cheat and use wonton wrappers for my ravioli.

Philip, Melissa, & Summer said...

I have also tried wonton wrappers. I had to make the dough from scratch in order to get pink ones.

Wontons are way easier. But these were good.

Rebekah and Bryan said...

how fun! thanks for an awesome olympic party...the food was great. I love trying new things.

Jeff, Nancy and Nathan said...

As usual you always do something great!!