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Hey Cookaholics, Chef Kendra Here and today we're hooking up some fresh homemade rah ve
o lee with a little ricotta and spinach filling.
We're going to jump things off with the filling. We have some frozen spinach that has been
thawed and we're squeezing out the excess water. We don't want a watery filling guys,
not cool.
OK, in our bowl we have some ricotta and we're adding our spinach, salt, we're dropping down
some parmesan cheese and our black pepper goes in, and we're going to stir this stuff
up like so.
We're going with ricotta and spinach but stop playing, you know you can stuff these rah
ve o lee boys with whatever you like. We're going to cover the filling and toss in the
fridge.
Now let's move on to the ravioli.
Now we're going to get out flour in our bowl, make a little well in the middle and get the
rest the ingredients in the center, whisk in the eggs, oil, salt and flour a little
at time until a dough forms. Super easy. Then we're going to knead this right in the bowl
for 8 minutes.
The next thing we're going to do is cover with plastic wrap and let this guy relax for
20 minutes.
We're going to cut this boy into four pieces, slide 3 pieces back in plastic and flattened
out our piece of dough with our hands to about ½ inch.
We're going to use a pastry bush and lightly brush our pasta machine with a very light
coat flour.
Starting on the lowest setting we're going to run our dough through the machine twice
on each level until we get to the highest level, which is the thinnest setting.
My machine goes from 2 to 9. My machine doesn't have 1. I don't really know what's up with
that? But that's how they roll. See what I did there?
Now I know someone will DM me on twitter and ask "Hey Chef, can't I just roll it out?"
and I'm going to tell them, just like I'm going to tell you.
That, my friends would be a bad decision. You won't get it thin enough and it will eff
up the texture. But hey, it's your kitchen do what you want.
So we're dropping down our filling in about one inch intervals, and then we're going to
fold our dough over and cut it with our pastry wheel.
Then we're going to make sure all our edges are sealed tightly so our filling stays put.
Hey guys, the link to this recipe is in the ABOUT SECTION below.
Alright, we're going to get a pot under medium heat and bring some water to a boil and add
our fresh ravioli. This will only take 2-3 minutes to cook.
I'm using a slotted spoon to remove it. Then you can sauce it up with your favorite marinara
sauce, or whatever you're into.
Now there's nothing left to do but to eat. Share my videos, and if you haven't already
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Chef Kendra is out, Peace.