- Recipes Home
- Interest Groups
Carrot Cheese Ravioli Recipe
|Frozen chopped spinach||10 Ounce, cooked, drained (1 Package)|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|Pasta dough||1⁄2 Cup (8 tbs)|
|Water||3 Cup (48 tbs)|
|Pizza sauce/2 cups classic tomato sauce||1 Can (10 oz)|
|Grated romano cheese||2 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 1116 Calories from Fat 473
% Daily Value*
Total Fat 53 g81.4%
Saturated Fat 31 g154.9%
Trans Fat 0 g
Cholesterol 160.8 mg53.6%
Sodium 2428.1 mg101.2%
Total Carbohydrates 99 g33.1%
Dietary Fiber 17.3 g69.1%
Sugars 12.8 g
Protein 56 g112%
Vitamin A 713% Vitamin C 193.3%
Calcium 169.7% Iron 84.1%
*Based on a 2000 Calorie diet
Mix spinach and cheese in a small bowl; set aside.
Divide pasta dough into 4 equal balls.
By hand or with a pasta machine, roll 2 balls of dough into two 13" x 5" rectangles, 1/8 inch thick.
On 1 of the rectangles, place spinach filling by rounded tea-spoonfuls in 2 rows of 6 mounds each.
Mounds should be about 2 inches apart.
Cover with the second pasta rectangle.
Use your fingers to press around each mound of filling.
With a pastry cutter, cut between the mounds to make 12 ravioli.
If using a knife to cut between the squares, press with a fork to seal edges after cutting.
Repeat with remaining 2 balls of dough.
If using a ravioli form, place 1 pasta rectangle over the indented tray.
Place plastic insert onto dough to make indentations.
Place about 1 rounded teaspoon filling into each indentation.
Place another pasta rectangle over the top.
With a rolling pin, roll firmly back and forth over fluffed edges on the indented tray to trim off excess dough and cut into ravioli squares.
Remove individual ravioli from tray, checking edges for poor seal.
Repeat with remaining 2 rolls of pasta dough.
Place cut ravioli on a lightly floured cloth towel to dry before cooking, about 1 hour.
In a large pot or Dutch oven, combine water, pizza sauce or Classic Tomato Sauce and oregano.
Bring to a boil.
Add ravioli a few at a time, being sure sauce mixture continues to boil.
Cook until edges are tender, about 5 minutes.
Remove from sauce with a slotted spoon.
Pour sauce over ravioli to serve.
Have grated Romano cheese available to sprinkle over individual servings.
Uncooked ravioli may be frozen.
To cook frozen ravioli, drop directly into the boiling liquid; cook until edges are tender, about 8 minutes.
Makes 24 ravioli, about 4 servings.