Recipe Archives->Vegetarian->Ravioli 01

Homemade Ravioli
Serves 4-6

1 1/2 cups unbleached semolina pasta flour
2 tbsp. egg replacer or arrowroot
1/2 tsp. salt
10 tbsp. water

Place dry ingredients in food processor with dough blade. Whirl
once or twice to mix.  Add remaining ingredients and mix for 2
minutes.  Allow dough to rest for 1 hour.  If kneading by hand,
knead 3-5 minutes until nice and soft.


Filling #1:

1 cup spinach (steamed, chopped, or frozen - drain and squeeze out all liquid)
1/2 cup ricotta or mozzarella cheese
1/2 tsp. minced garlic clove
1 tbsp. onion
1 tsp. Italian sald dressing
1 tbsp. chopped olives
1/2 tbsp. egg repalcer
1/4 cup mushrooms

Briefly blend.


Filling #2:

1 cup finely grated zucchini
1/2 cup finely grateed carrots
1/3 cup mozzarella cheese
1/2 tsp. basil
1/2 tsp. marjoram
1/4 tsp. salt
1/8 tsp. black pepper
1/2 tbsp. egg replacer

Briefly blend:


Roll dough out 1/8 inch thick on floured counter.  Using a pastry
wheel or knife, cut dough into 2" squares. On every square, place
1 tablespoon of filling.  Place plain square on top of filling.
Use a fork to seal edges and crimp on all sides.  Place in low
biling water over medium heat.  Cook 15-20 minutes.  Remove with
slotted spoon.

Serve with your favorite marinara sauce or sprinkled with olive
oil, lemon juce, and fresh grated parmesan cheese.

Printable version: ravioli01.txt.