RAVIOLI STUFFED WITH SPINACH, ARTICHOKE, AND BRIE
In episode 4 of “Cooking with Alli” Allison prepares homemade ravioli stuffed with spinach, artichoke, and brie cheese tossed in a zesty lemon butter sauce. The origins of ravioli as a meal come from Italy. Traditionally ravioli is stuffed thin pasta filled with cheese and served in a sauce. The first known mention of ravioli came in a letter from Francesco di Marco Datini, a successful merchant in the 14th Century and was being served by a famous Italian renaissance chef Bartolomeo Scappi. Ravioli today has many different combinations of stuffing and sauces that make a hardy satisfying meal.
INGREDIENTS:
1 14oz can of artichoke hearts, drained and sliced thin
1 large bunch of spinach
1 cup of brie cheese, thinly sliced
6 cloves of garlic, diced
4 tablespoons of butter
1 tablespoon of lemon juice
¼ cup of parmesan cheese
Pasta dough:
3 cups All-Purpose Flour
5 Eggs
Method:
- Place 3 cups of All-Purpose flour in a bowl or on a wooden cutting board.
- Make a well in the middle of the mound of flour and crack the eggs into the well.
- Break yolks with your hands and fold flour in. Continue to kneed and fold the dough. If the dough becomes too dry you can lightly sprinkle water on it. Form the dough into a smooth dome shape, wrap in plastic, and refrigerate for 30 minutes.
- Remove the dough from the plastic and cut it into four pieces. Take 2 of those pieces and roll them out thinly with a rolling pin.
- Make the two pieces even in length by trimming some of the excess.
- In a medium sauté pan take 1 tablespoon of butter and sauté the spinach and artichoke until wilted.
- After the stuffing is sautéed, use an egg wash (1 egg beaten) and brush the inside of one layer of dough. Then take a small slice of brie and place one every two inches leaving two inches on either end.
- Then take a tablespoon of the stuffing and place on top of each piece of brie.
- Take the other sheet of dough and place it on top of the fillings. Use a fork to pinch down the edges. Then take a pizza cutter and cut out individual ravioli squares. Take the fork and pinch down each square all around.
- Place ravioli into boiling, salted water. When the ravioli rises to the top they are finished should take between 3-5 minutes.
- In medium sauté pan, put 3 tablespoons of butter, 6 cloves of the chopped garlic, and 1 table spoon of lemon juice. Bring the sauce to a simmer.
- After the pasta has rose to the top, scoop out the finished ravioli and place them into your lemon butter sauce. Lightly toss in the pan coating the ravioli. Place ravioli in a bowl and top with fresh parmesan cheese, basil, or other Italian seasonings.
Note: In the video we put the ravioli through the hand crank pasta machine. Some came out nicely but it is in consistent. The method above is the easiest way for first timers. You can also use a cookie cutter if you want them to be round or other shapes you make have. Either way as Alli would say “it’s really really good!”
