Rainbow Ravioli
Team: Newark Rainbow Warriors
Host School: Newark Street School
Age Group: Middle School
Ingredients
Pasta
2 c. Semolina flour
2 c. All purpose flour
4 eggs, lightly beaten
2 Tbs. Olive oil
1 tsp. Salt
Colors
Red - 2 Tbs Tomato Paste 1 Tbs. Pureed red beets
Orange - ¼ c. Pureed carrots
Yellow - 1 egg yolk + 1 tsp. Tumeric
Green - ¼ c. Pureed spinach
Purple - ¼ c. Pureed roasted dark beets
Filling
1 lb. Ricotta Cheese
½ c. Parmesan Cheese grated
1 egg, lightly beaten
1 Tbs. Chopped fresh basil
1 lg. Clove garlic, minced
Salt and pepper
Beet Sauce
1 c. Roasted Beet puree
2-3 cloves of garlic
½ c. Grated Parmesan
½ c. Olive oil
1 Tbs. Lemon juice
¼ tsp. Salt/Pepper to taste
Basil Pesto
2 c. Fresh basil
2-3 cloves garlic
¼ tsp. Salt or to taste
Pepper to taste
½. Olive oil
½ c. Parmesan
Roasted Yellow Pepper Sauce
1 small onion diced
1-2 cloves garlic minced
2 medium yellow peppers roasted
Salt and pepper to taste
1 Tbs. Olive oil
Butternut Squash Sauce
1 c. Pureed Squash
1 small onion
1 small clove garlic
Salt and pepper to taste
1 tsp. Olive oil
1 tsp. Maple syrup
Roasted Tomato Sauce
1 Small onion, chopped
1 clove garlic chopped
3-4 basil leaves, chopped
1 small can of fire roasted tomatoes
Salt and pepper to taste
Preparation Instructions
1.Bring large pot of salted water to boil.
2.Mix together flours on a clean surface.
3.Lightly beat eggs in a small bowl.
4.Make a well in the flour and add eggs and oil.
5.Mix well. Divide dough into 5 equal mounds. Add purees and mix well.
6.Wrap dough and let rest.
7.Mix all ingredients for the filling in a mixing bowl until blended well.
8.Run pasta through pasta machine.
9.Place in ravioli mold and fill.
10.Place ravioli in boiling water and cook 6-8 minutes.
For Beet Sauce and Basil Pesto: Place all ingredients in food processor and blend until creamy.
For Roasted Yellow Pepper Sauce: Saute onion until tender. Add garlic and stir just to blend. Allow to cool for a few minutes. Put all ingredients in food processor and blend until smooth.
For Butternut Squash Sauce:Saute the onion in the oil until tender add garlic and remove from heat. Allow to cool for a few minutes. Put all ingredients in the food processor and blend.
For Roasted Tomato Sauce: Saute onion until tender, add garlic, basil, tomatoes and salt and pepper. Let cool a few minutes. Pulse all ingredients in food processor, until just blended, but still chunky.