Broccoli Ricotta Ravioli
FillingSaute garlic and broccoli in oil for a few minutes. Drain and squeeze out water with a clean cloth.
1 teaspoon olive oil
1 teaspoon garlic, minced
1/2 cup finely chopped broccoli florets
Mix broccoli with cheese, zest and seasoning.
1 cup goat cheese
1/2 teaspoon lemon zest
1/4 teaspoon Mrs. Dash
Pinch of salt
1/4 teaspoon black pepper
Pasta
Combine 1/2 cup semolina flour with salt and water in bowl of electric mixer. With dough hook in place, beat at medium speed for 2 minutes.
1/2 cup semolina flour
Pinch of salt
2 tablespoon water
Add eggs, olive oil and 1/4 cup semolina. Beat at medium speed 2 minutes, scraping bowl down.
2 eggs
2 tablespoon olive oil
1/4 cup semolina flour
Slowly add remaining semolina flour and bulgur flour. Knead on low speed for about 8 minutes, until dough leaves sides of bowl. Place dough in a bowl sprayed with olive oil. Turn to coat. Cover and let rest 20 minutes.
1/4 cup semolina flour
1/2 cup bulgur flour
On a lightly floured surface, roll dough thinly. Place strands of dough in a pasta roller, rolling on about 1/2 dial thickness. Cut strips into 2 inch squares.
Place 1/2 squares on a piece of parchment paper. Top with 1 heaping teaspoon filling. Top with remainder of squares. Seal edges with prongs of fork. Refrigerate for 15 minutes.
Bring an inch of water to a simmer in a 10 inch skillet. Place ravioli in water and simmer gently for 3-4 minutes. Drain.
Serve with favorite sauce and grated cheese.
Our dinner servings included 3-4 ravioli. Seems my husband ate more for lunch the next day (that makes me happy) and I had only 1 left to photograph. Have a great day!
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