Mangez Québec

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

  1. 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.
  2. Chop and set aside in a bowl. Add cheese and nutmeg to chopped spinach. Season with salt and pepper.
  3. Lay a sheet of fresh pasta on a work surface sprinkled with cornmeal to prevent sticking.
  4. 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.
  5. Cover with another sheet of pasta and press between the little mounds of stuffing, taking care to expel as much air as possible.
  6. 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.
  7. 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.
  8. 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.
Auteur
MENU Plaisirs maraîchers - 2007

produits utilisés

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