So here’s the lowdown on what I came up with for our romantic night: four cheese spinach ravioli with alfredo sauce – BOOM! I felt confident that I could bring the romance with this recipe (minus the garlic breath). I know I just made ravioli’s, but those were premade, and plus I was itching to let my new pasta machine make its début.
The recipe is just for the homemade raviolis because the alfredo sauce is a secret family recipe I will take do the grave! You can use your own alfredo sauce recipe or you could try the butter garlic sauce I made here.
9 ounces fresh spinach
2 tablespoons butter
3-4 cloves of garlic
15 ounces ricotta cheese
2 tablespoons heavy cream
3 tablespoons parmesan cheese
4 tablespoons Romano cheese + extra for topping
1 cup mozzarella cheese
1 teaspoon salt
3 ½ cups flower
First de-stem and wash your spinach. I like to use a lettuce spinner!
Melt the butter in a frying pan and add garlic. Saute garlic until soft, but not brown, and add spinach. Cook down the spinach for 2-3 minutes. While your spinach is cooking add the ricotta cheese, egg, cream, cheeses, and salt to your food processer. Add spinach and blend for 2 minutes until everything is incorporated. Set the filling aside.
Measure your flower and make a well. Mix in the eggs and add water to make dough.
Knead the dough for 4-5 minutes. I found that with this recipe the dough was very stiff, and did not incorporate well so I added water to loosen the dough up. When the pasta was cooked the raviolis were a bit tough, so next time I think I will use a different recipe. However, the hubby liked the texture and taste of the dough. So if you like a thick and hearty ravioli you might light this recipe.
The next step is to roll the dough out slightly on a floured surface and feed it into the pasta machine. My first attempt at using the pasta machine I tried to stuff the dough into the machine without rolling it out first, which resulted in an epic fail. After a phone call to mom, who cleared things up by telling me I had to roll the dough out first, the sheets of ravioli were good to go.
I first rolled the dough out in the pasta machine on the 5 setting, which makes a thicker pasta sheet, and then switched to a 2 or 3 the second time I rolled the dough out to make a thinner sheet.
I then placed the pasta sheets on top of each other and used a pizza cutter to cut out square like shapes. You can also use a ravioli mold or press, which I didn't have, hence this pizza cutter method!
I then plopped a good sized dollop of ravioli filling in the center and sealed the edges with a fork. I did not use egg to seal the edges, as some people like to do, but my raviolis managed to stay intact throughout the cooking process.