Try this recipe yourself, or browse for more recipes in this large online cookbook. Not found the recipe you're looking for? Browse all recipes on this site in alphabetic order, or use the simple one keyword search field.
Spinach Raviolone With Roasted Cherry Tomatoes
Yield: 6 servings
Ingredients and directions for this recipe
2 pt Cherry tomatoes
6 Shallots
3/4 c Fresh oregano leaves;
-chopped
1 tb Balsamic vinegar; (to 2
-tbsp)
Salt & freshly ground pepper
1 ts Olive oil
1 Onion; minced
1 Clove garlic; minced
10 oz Frozen spinach; thawed&
; well-drained
15 oz Nonfat ricotta cheese
2 tb Grated Parmesan cheese
3 lg Egg whites
1/4 ts Nutmeg
Salt & freshly ground pepper
-to taste
6 Fresh lasagne sheets; (9x6"
-each)
6 lg Egg yolks
Preheat oven to 400 F. combine whole cherry tomatoes, shallots, and oregano
in a baking dish. Bake for 25 to 30 minute until tomatoes are lightly
scorched. Mash slightly and stir in vinegar, salt, and pepper. Set aside.
Heat oil in a nonstick skillet over medium-low heat. Add onion and garlic
and saute, stirring often, until onion in translucent. Increase heat to
medium-high heat and add spinach. Cook, stirring constantly, for one
minute. Set aside to cool. To cooled spinach mixture, add ricotta,
Parmesan, two egg whites, nutmeg, salt and pepper. Stir to mix well. Set a
large pot of salted water to a rolling oil. Cut each lasagne sheet in half
to make 12 rectangles, about 4 1/2 x 6-inches. Whisk remaining egg white
with a fork and brush onto pasta sheets, taking care to coat edges evenly.
Mound a scant 1/2 cup of filling onto six of the rectangles. With a spoon,
make a well in the middle of each mound and place one egg yolk into each
well. Place remaining pasta rectangles on top, pressing edges firmly
together. Finally, press edges of each ravioloni firmly with tines of a
fork to seal. Cooking 2 to 3 at a time, s as not to crowd, carefully drop
ravioloni into boiling water. Cook for 5 to 8 minutes (depending on
thickness of the pasta and desired doneness of the egg yolk). Gently turn
once or twice during cooking. With a large slotted spatula, lift out
ravioloni. Drain briefly and transfer to individual plates. Nap with
tomatoes and serve immediately.
See also:
Previous recipe Spinach Ravioli In Chicken And Wild Mushroom Consomme - H
Next recipe Spinach Red Pepper Feta Quiche
Or try one of these recipes:
Black Skillet Cornbread
Dad's Fudge