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Add a photoThis is a delicious treat.
With Love,
Catherine
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Ingredientes
- For the Ravioli Dough:
- 2 cups flour â sifted
- 3 egg yolks
- ¼ tsp. salt
- Warm water
- For the Ravioli Filling:
- 10 oz. box of frozen chopped spinach
- 1 small onion - chopped
- 3 cloves of garlic â chopped
- 6 oz. crumbled blue cheese
- ¼ cup grated Romano cheese
- Zest of ½ lemon
- Dash of ground nutmeg
- Olive oil for drizzling
- For the Fennel and Tomato Sauce:
- 14 oz. of crushed tomatoes
- 1 onion â chopped
- 1 bulb of fresh fennel - sliced
- 1 cup of chicken broth
- 1 tablespoon of butter
- Dash of salt
- Dash of red pepper flakes
- Olive oil for drizzling
Direcciones
- For the Ravioli Dough:
- Sift the four onto a board make a well in the center, and place the egg yolks in the well. Add 3 tablespoons warm water. Work it into the flour and knead until a stiff dough is formed, adding a little more warm water if necessary.
- Knead until smooth and elastic. Cover the dough and let it stand for 15 minutes.
- Divide the dough in half, and roll out 1 of the halves as thinly as possible. Using a desired size cover to a jar, (example a mayonnaise jar cover) cut out circles. Using a teaspoon place filling in center; top with another round circle and press the edges firmly with a fork. Repeat until all of the dough is used.
- For the Ravioli Filling:
- Gently, heat a frying pan with a drizzle of olive oil. Add the onion and the spinach to thaw. Add the garlic after the spinach has thawed.
- Transfer the spinach, onion and garlic to a bowl and add the lemon zest, blue cheese and Romano cheese and toss.
- To Cook the Ravioli:
- Drop into boiling salted water, and simmer for 10 minutes. Drain well.
- For the Fennel and Tomato Sauce:
- Heat a frying pan with a drizzle of olive oil and a tablespoon of butter. Add the fennel and onion and sauté until the onion is clear.
- Add crushed tomatoes and the chicken broth and simmer on low. Add the seasonings.
- Add leftover ravioli filling to the sauce and toss.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 509g | |
| Recipe makes 5 servings | |
| Calories 417 | |
| Calories from Fat 143 | 34% |
| Total Fat 16.36g | 20% |
| Saturated Fat 10.02g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 911mg | 38% |
| Potassium 611mg | 17% |
| Total Carbs 48.4g | 13% |
| Dietary Fiber 4.7g | 16% |
| Sugars 4.09g | 3% |
| Protein 19.86g | 32% |
