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Ravioli in Creamy Garden Sauce

Ravioli in Creamy Garden Sauce

NUTRITION

Makes 6 servings. Per Serving:

494

Calories

18g

Fat

61g

Carbs

26g

Protein

INGREDIENTS

 

For the Whole-Wheat Dough:

– 1 cup whole-wheat flour

– 1 cup 9-grain flour (or you can substitute all-purpose or semolina)

– 2 eggs, beaten

– 2 teaspoons olive oil

– 1/4 teaspoon salt

– 1 egg, beaten, for sealing

 

For the Red Flag Stripe Dough:

– 1/2 beet, peeled, halved, and quartered

– 1/2 cup whole-wheat flour

– 1/2 cup 9-grain flour (or you can substitute all-purpose or semolina)

– 1 egg, beaten

– 1 teaspoon olive oil

– 1/8 teaspoon salt

– Water, if needed, to form dough

 

For the Sauce:

– 1 tablespoon olive oil

– 2 garlic cloves, peeled and minced

– 8 tomatoes, seeded and chopped

– 1 squash, peeled and chopped

– 1 zucchini, peeled and chopped

– Sprig of fresh oregano or ¼ teaspoon dried

– 2 sprigs of thyme or ½ teaspoon dried

– Sprig of rosemary or ¼ teaspoon dried

– 1 tablespoon agave

– 1/3 cup heavy cream

 

For the Filling:

– 1 tablespoon olive oil

– 1/2 onion, peeled and diced

– 1 garlic clove, peeled and minced

– 2 cups shrimp, peeled, tails removed, finely chopped

– 1 tablespoon dried parsley

– 1/4 cup ricotta cheese

– Salt

DIRECTIONS

 

1. To make the Whole-Wheat Dough: In a large mixing bowl, combine the two flours. Form a hole or nest in the flour and add eggs, oil and salt; stir to mix. Add a bit of flour or water, if needed, to form a dough. Separate the dough into two equal pieces and feed into the pasta maker to form a long, thin sheet of pasta dough. Or, flatten the dough with a rolling pin into a sheet, ¼-inch thick or less.

 

2. To make the Red Flag-­Stripe Dough: In a medium saucepan filled with cold water, boil beets over medium-­high heat, about 5 minutes, or until soft. In a blender, combine the beets with ¼ cup of the beet water, and blend into a puree. In a large mixing bowl, combine the flours. Form a hole or nest in the flour and add beet puree, eggs, oil, salt; stir to mix. Add a bit of flour or water, if needed, to form a dough. Separate the dough into two equal pieces and feed into the pasta maker to form long, thin pasta strands, like spaghetti noodles. Or, flatten the dough with a rolling pin into a sheet, ¼-inch thick or less and use a knife to make skinny long strips. Lay the red dough strips on top of the sheets of whole-­wheat dough, ½-inch apart in a stripe pattern, and press into pasta. Lay it flat.

 

3. To make the Sauce: Toss all the sauce ingredients into a crockpot on low heat for 10 hours or more. Or, in a large stockpot, warm olive oil over medium heat, cook the garlic for 2 minutes, then add the remaining ingredients, cover, reduce heat to low, and simmer for 20 minutes until slightly thickened.

 

4. To make the Filling: In a large nonstick skillet, warm the olive oil over medium heat, add the onions, garlic, and shrimp, and cook for 6 minutes or until the shrimp is pink and cooked through. Add the parsley and ricotta cheese and mix well. Salt to taste.

 

5. To Assemble: Place ½ tablespoon of filling on the overturned, flat dough sheet about ½-­inch apart. Brush beaten egg around the mounds of filling. Place the other flat sheet of dough on top of the mounds, so that the stripes are facing up. Press a very small cup, bowl, or cookie cutter around each mound of dough and filling to create a cut-out ravioli. Use the extra dough to make more raviolis. Seal the dough edges with a fork. In a large stockpot of boiling salted water, drop 10 ravioli in at a time, and cook over medium heat, for 6 minutes, or until they are completely cooked and float up to the top. On each plate, combine 5 ravioli with ¼ cup of tomato sauce and serve.