Ravioli Time!

So I had the bright idea to make Ravioli the other night and yes I managed to make it from scratch! Using a food processor I combined the pesto mixture, pine nuts, ricotta cheese, olive oil, salt + pepper, 4 garlic cloves and mushrooms of your choice. Once blended using a teaspoon scoop into the middle of a single layer of Wonton paper and seal with another Wonton paper. The way I sealed my Ravioli is by folding over the two layers and pressing the edges with water instead of egg wash, but you can use either one. Once all of the Raviolis are ready place them into a boiling pot of water. You want to place some oil and salt into your water the same way you do with rice or pasta. Carefully place a few Raviolis in the water at a time, making sure none of them are touching and after a few minutes take them out.

For the pesto mixture, combine olive oil, salt + pepper, spinach, garlic and pine nuts.

For the Ravioli sauce I combined some of the fillings used in the Raviolis and added in some fresh sliced spinach, mushroom and ricotta cheese. Once ready just drizzle the sauce on the Ravioli, a little bit goes a long way so there's no need to drench your pasta in sauce.

I accompanied this main dish with a side of sauteed spinach. To make the spinach all you have to do is place some olive oil on your frying pan, add some salt +pepper and sauté until your spinach breaks down into a little handful. Some people like to add fresh lemon juice to their spinach, if you choose to do so make sure you do it right before consumption or your spinach will turn brown.





A salad is the best way to complete this dish!

Using the ingredients of your choice, I used some butter lettuce, tomatoes and onions. For the salad dressing I combined a tablespoon of mayonnaise, two lemons, olive oil and salt+pepper. It might not sound delicious, but trust me its amazing. You want to mix the ingredients until the mayonnaise has become a liquid form.





Cooking With Style

SARIT