The butternut squash ravioli I had earlier put me in the mood to have more! This time I tried making the ravioli from scratch. I went to a specialty ravioli shop right off of Arthur Avenue in Little Italy where I bought large sheets of pasta for my creation. In addition, I stopped at Casa Della Mozzarella on my way home and picked up some mozzarella. From all the many places in Little Italy, Casa Della Mozzarella definitely has the best cheese! I did not have anything to use for the cutouts so I ended up just using a glass cup to cut out the circular shapes. Making ravioli turned out to be very easy! I made a filling of both ricotta and mozzarella cheese mixed in with chopped spinach. Usually ravioli is filled with ricotta cheese. I don’t see why no one ever gets more creative with fillings! In order to piece together the parts I used eggs as a sort of glue and squeezed the sides together with a fork. In the end I had a lot of extra filling. I created a purpose for it by making spinach dip, simply adding a few more ingredients that I had lying around and baked it right up. The ravioli only took minutes to cook since the pasta was so fresh and I made a tomato cream sauce to go along with it.
Ingredients
ravioli
- pasta sheets
- chopped spinach
- chopped garlic
- salt and pepper
- chopped mozzarella cheese
- ricotta cheese
tomato cream sauce
- chopped garlic
- chopped onion
- chopped tomato
- butter
- ricotta cheese
- parmesan cheese
- cream cheese
- lemon
- salt and pepper
Spinach dip
- chopped mozzarella cheese
- ricotta cheese
- cream cheese
- sour cream
- chopped spinach
- chopped onion
- chopped garlic
- salt and pepper
- hot sauce
- one egg
- flour
- chili powder
I’m confident that the meal turned out well. I sent some of the leftovers home with a friend who had never tried my cooking before and later received a marriage proposal in response! The collection begins…
