Cuisinart Elite DLC-XPN - Manual (Page 47)

40
ENTRÉES
1
GARLIC CLOVE
1 TABLESPOON OLIVE OIL
1
BAG
(10-
OUNCE
)
FRESH
SPINACH LEAVES
5
OUNCES
P
ARMESAN
½
LEMON
½
POUND RICOTTA
½ TEASPOON KOSHER SALT
¼
TEASPOON FRESHLY GROUND
NUTMEG
1
LARGE EGG
1
TEASPOON WATER
1
RECIPE
P
ASTA
D
OUGH
(
PAGE
14)*
Makes 30 ravioli
Approximate pr eparation time: 60 minutes,
including rolling
Insert the small metal chopping blade into the small work
bowl of the Cuisinart
®
Food Processor and pr ocess the
garlic to finely chop. Put the olive oil into a large skillet
over medium heat. When oil shimmers across the pan,
add the chopped garlic and spinach in two batches to
wilt the spinach and soften garlic. Remove and reserve.
Insert the reversible shr edding disc on the fine shredding
side into the large work bowl and pr ocess the Parmesan.
Replace the shredding disc with the lar ge metal
chopping blade. Peel the zest off the lemon with a
vegetable peeler, being car eful not to include any of the
bitter white pith. Add the zest to the cheese and pulse
together and then process for about 20 seconds. Add
the ricotta, salt and nutmeg to the work bowl and
process for about 1 minute to combine well. Drain
spinach/garlic mixture well and pulse into filling
ingredients to fully incorporate.
Stir the egg together with one teaspoon of water and
reserve for the egg wash.
Roll the pasta dough out thin, either with a pasta roller or
by hand. After the dough is rolled into sheets, cut each
sheet into an even amount of squares. Using a teaspoon,
fill the centers of half the cut pasta squares with filling.
Brush around the filling with the egg wash and top with
the remaining squar es. Press down ar ound the filling to
seal and push out any air bubbles.
Bring a large pot of salted water to a boil and cook the
ravioli in batches. Remove with a strainer.
Serve ravioli with the Simple T omato Sauce (page 10) and
freshly grated Par mesan.
*Freeze any leftover pasta dough to use at another
time. Wrap well in plastic to fr eeze.
Nutritional information per serving (based on 6 servings):
Calories 201 (42% from fat) | carb. 17g | pro. 12g | fat 9g |
sat. fat 9g | chol. 74mg | sod. 712mg | calc. 249mg | fiber 1g
Homemade ravioli definitely takes time to make,
but it is certainly well worth the effort.
SPINACH RAVIOLI