Saucy Spinach and Ricotta Ravioli with Marinara Sauce

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Team: Shelburne Saucy Cats

Host School: Shelburne Community School

Age Group: Middle School

Ingredients

Spinach Pasta Dough*

½ lb. Fresh Spinach (8oz.)

2-1/2 Cups All Purpose Flour (313g)

1 tsp Salt

3 Eggs

*Based on Mark Bittman’s recipe in “How to Cook Everything”

 

Ricotta Filling

1 Egg

2 Cups Maplebrook Farm Ricotta Cheese

1 Cup Shelburne Farms Clothbound Cheddar, grated

2 TBSP Basil, finely chopped

1 tsp Salt

1/8 tsp Nutmeg

 

Marinara Sauce

2 TBSP Olive Oil

1 Small Onion, chopped

3 Cloves Garlic, crushed and peeled

1 28-oz Can Whole Peeled Tomatoes (fire-roasted), crushed

1 TBSP Tomato Paste

1 tsp Salt

1 tsp Pepper

1 tsp Dried Oregano

3 to 5 Fresh Basil Leaves, finely chopped

 

Garnish

Microgreens

Grated Clothbound Cheddar Cheese

Balsamic Reduction

Preparation Instructions

Spinach Pasta Dough*

  1. Steam the spinach and let cool.  Squeeze out all of the liquid, and then puree the spinach with the eggs.
  2. Place flour in the bowl of an electric mixer and stir in the salt. Then, add part of the spinach mixture and combine using the dough hook attachment; add the rest of the spinach mixture and mix until dough forms. Remove and form into a ball.  Add a few drops of water if needed. Add flour if dough is sticky.
  3. Cut the dough into 4 equal pieces. Flatten out one of the pieces on a floured surface. Use pasta maker to further flatten the dough into sheets. Repeat with other pieces of dough. Let sheets of dough dry for a few minutes.

*Based on Mark Bittman’s recipe in “How to Cook Everything”

 

Ricotta Filling

Mix all ingredients in a bowl and set aside.

 

Marinara Sauce

  1. Heat olive oil in pan.
  2. Chop onion, and saute in olive oil; cook until translucent.
  3. Add garlic and cook until fragrant.
  4. Place tomatoes in bowl and crush them by hand.
  5. Add tomatoes, tomato paste, salt, pepper, and dried oregano to pot with garlic and onion. Simmer.
  6. Remove pot from stove and let cool slightly.
  7. Add tomato mixture to blender and puree.
  8. Return sauce to pot, add basil, and adjust seasoning if necessary.

 

Garnish

Microgreens - add sprigs to plates

Balsamic reduction - heat approximately 1/2 cup of balsamic vinegar in pot; cook until spoon inserted is coated.

Clothbound Cheddar - grated over top

 

Assembly and Finish

Lay one sheet of dough over the ravioli mold and make indentations for filling.  Pipe the filling into these indentations.  Wet the edges of the pasta dough and in between the mounds of filling.  Place the second sheet of pasta on top and seal the edges using a rolling pin.  Flip the ravioli mold to release the individual ravioli pieces.  Place the ravioli on a baking sheet lined with parchment paper. Repeat process with remaining ingredients. Add ravioli to boiling water and cook until they float. Remove and drain. Repeat until all ravioli is cooked. Serve ravioli with sauce and garnish. Enjoy!