Makes 30 ravioli
Makes 30 ravioli
Nutritional information per serving (based on 6 servings): Calories 340 (42% from fat) | carb. 29g | pro. 21g | fat 16g | sat. fat 8g | chol. 141mg | sod. 1192mg | calc. 417mg | fiber 2g
1. Insert the small metal chopping blade into the small work bowl of the Cuisinart® Food Processor and process the garlic to finely chop. 2. Put the olive oil into a large skillet over medium heat. When oil shimmers across the pan, add the chopped garlic and spinach in two batches to wilt the spinach and soften garlic. Remove and reserve. 3. Insert the reversible shredding disc on the fine shredding side into the large work bowl and process the Parmesan. 4. Replace the shredding disc with the large metal chopping blade. 5. Peel the zest off the lemon with a vegetable peeler, being careful not to include any of the bitter white pith. Add the zest to the cheese and pulse together, then process for about 20 seconds. 6. Add the ricotta, salt and nutmeg to the work bowl and process for about 1 minute to combine well. 7. Drain spinach/garlic mixture well and pulse into filling ingredients to fully incorporate. 8. Stir the egg together with one teaspoon of water and reserve for the egg wash. 9. Roll the pasta dough out thin, either with a pasta roller or by hand. After the dough is rolled into sheets, cut each sheet into an even amount of squares. 10. Using a teaspoon, fill the centers of half the cut pasta squares with filling. Brush around the filling with the egg wash and top with the remaining squares. Press down around the filling to seal and push out any air bubbles. 11. Bring a large pot of salted water to a boil and cook the ravioli in batches. Remove with a strainer. 12. Serve ravioli with the Simple Tomato Sauce (page 10) and freshly grated Parmesan. *Freeze any leftover pasta dough to use at another time. Wrap well in plastic to freeze.