Sunday, February 10, 2013

LOVEely Ravioli


Dough
  • 2 cups Organic Unbleached All-Purpose Flour
  • 3 egg yolks
  • around  ½ cup of beet juice ( from juiced beets)
** Juice enough beets to boil ravioli in later **

Filling
  • 1 tablespoon butter
  • 4  - small diced  - garlic cloves
  • 1 bunch fresh spinach
  • ½ cup Ricotta
  • 4 ounces lump crab meat

To make the dough:
Add flour to a large bowl and make a well in the center. Add the yolks and the beet juice, then stir to combine. When you can no longer mix with a fork, turn the dough out on a floured surface and knead until smooth.

To make the filling:
In a small pan, melt a touch butter and sauté the garlic for a few minutes until soft and tender. Transfer the garlic butter to the food processor. Add the fresh spinach and blend until the spinach and shallot are very finely pulsed. Transfer to a bowl, and fold in the ricotta until well combined. Then fold in the lump crab meat gently. Season to taste with salt and pepper.

Assembly:
Roll the dough out into a large, even rectangle approximately 1/16 of an inch thick. Cut the rectangle in half.
Grab about a tablespoon of filling (or whatever will work best for the heart shaped size of cookie cutter you’re using) and mold it into a heart shape. Arrange filling hearts about an inch apart from each other until you’ve covered half of the dough.

 Dot a little bit of water around the edges of the filling, then place the other half of the dough rectangle on top and press to seal. Using your heart shaped cookie cutter, cut out each ravioli.  Cover with a damp tea towel or plastic wrap and set aside.

Gently remove each ravioli from the counter. Press around the edges with a fork to seal. Bring a large pot of BEET JUICE & water  to a boil. Add ravioli and boil until they just begin to float.

Enjoy! 

Michelle Leonard ☮ ✌




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