Homemade quebec spinach raviolii
- Preparation
- 30 minutes
- Cooking time
- 5 minutes
- Portions
- 4
ingredients
- 500 g (1 lb) Quebec spinach, cleaned and stemmed (two 300-ml (10-oz.) bags)
- 125 ml (1/2 cup) grated parmesan cheese
- 125 ml (1/2 cup) ricotta cheese
- 5 ml (1 tsp.) ground nutmeg
- Salt and freshly ground pepper
- 500 g (1 lb) ready-made sheets of fresh pasta (lasagne)
- 1 pinch cornmeal
- 125 ml (1/2 cup) butter
- 1 pepper, roasted, peeled and finely diced
- 60 ml (1/4 cup) chopped Quebec mint leaves
- 1.2 ml (1/4 tsp.) crushed chillies
- 30 ml (2 tbsp.) olive oil
Preparation
- Parboil spinach 1 minute in a large pot of salted boiling water. Transfer immediately from boiling water to ice water to stop cooking. Once spinach has thoroughly cooled, hand press to remove maximum of water.
- Chop and set aside in a bowl. Add cheese and nutmeg to chopped spinach. Season with salt and pepper.
- Lay a sheet of fresh pasta on a work surface sprinkled with cornmeal to prevent sticking.
- Brush pasta with a bit of water to wet so edges will seal together. Drop rounded teaspoonfuls of spinach stuffing every two centimetres (3/4 in.). One sheet of pasta should hold around 2 rows of 8 spoonfuls to make 4 cm x 5 cm (1 1/2 in. x 2 in.) raviolis.
- Cover with another sheet of pasta and press between the little mounds of stuffing, taking care to expel as much air as possible.
- Using a ravioli cutter or sharp knife, cut out the ravioli. Press firmly around the edges of each ravioli to seal thoroughly. Transfer the ravioli to a cookie sheet, or other flat pan, sprinkled with cornmeal; be sure to leave a space between each. Cover with plastic wrap and refrigerate until cooking time.
- Cook ravioli in a pot of salted boiling water for 3 to 4 minutes or until they float to the surface. Meanwhile, melt butter in a skillet and add diced red pepper, chopped mint leaves and crushed chillies.
- Remove ravioli with a slotted spoon or a sieve, draining off excess water, and transfer to skillet containing heated olive oil. Once ravioli is heated, add to pepper mixture and gently coat by rotating the skillet with a revolving motion.
