Basil Spinach and Cheese Ravioli

So on Sunday we decided to make ravioli. None of us had ever made ravioli before but we were up for the challenge (and besides, we were trying to impress the ladies that were over at our house at the time). We did not use any recipes as a reference but it turned out marvelously.

This is the final product with a little bit of filling on the side for artistic purposes.

So funny story that happened when I (Craig) was making the cheese filling. I added all of the cheese to the blender along with the spinach and the basil. The problem was that the cheese mixture was too thick for the blender to vortex, so everything just stayed on its own layer. In an effort to rectify this problem I (foolishly) started stirring the cheese as the blender was still going. It worked for a little bit but inevitably the tip of the spoon nicked the whirling blades. The effect of the interaction was that the blender took a small piece out of our spoon, and that the spoon rocketed upward, spraying cheesy goodness on the ceiling and cabinets. Oh well. You live and you learn right?

Oh just so you know, the noodles were made with half white, half freshly ground whole wheat and that process was spearheaded by Michael and the simple but delicious marinara sauce was the creation of Ryan.

So the way that we made ravioli was simple, but a little labor intensive. We had a ravioli press which sped the process along nicely but anyone really can make ravioli by cutting out squares and then crimping the sides with a fork. Although tedious, this process produces infinitely better ravioli than store-bought varieties.

The filling was incredibly easy to make. 

30 oz ricotta cheese

4 oz Parmesan cheese

4 oz cheddar-mozzarella mix

5 large basil leaves (you should be able to taste it, but not have it overpowering)

2-3 large handfuls of spinach

Just add a bit of the following:

fennel

oregano

tarragon

just blend everything together in the blender. If you have a food processor, I would recommend using that so that you avoid a similar spoon incident

This is the cheese filling when it is all blended up.

Michael working the ravioli press. What a stud.

Just so everyone knows we take requests on the food that we make. If you want us to make something specific we would be more than glad to.

Buen Provecho!!!!

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