“Going to the Santa Cruz County Fair is a family tradition. One year the Home Arts Department had a couple come do a demonstration on how to make homemade ravioli. They were kind enough to share the recipe with us. It’s a bit of work, but make up a bunch at one time and then freeze what you don’t use for a quick meal later.” – April Ferre
Spinach & Ricotta Ravioli
- 2 Recipes Pasta Dough
- 1/2 Cup Spinach Steamed, Approximately 1/2 Bunch
- 2 Cloves Garlic Chopped Very Fine
- 1/4 Cup Ricotta Cheese
- 1/3 Cup Parmesan Cheese Grated
- 1 Extra Large Egg
- Pinch Nutmeg
- 1/3 Cup Butter Melted
- 1/3 Cup Vegetable Broth
- Pine Nuts
- Parmesan Cheese Grated
- Make Pasta Dough.
- To make filling: Chop spinach and mix the next 5 ingredients until thoroughly mixed. Putting through a grinder or food processor works well.
- Rolling dough: Roll out dough until very thin on a floured surface. Turn dough often to keep from sticking to the board. Spread the filling over half of the dough, then moist edges with water or beaten egg and fold over on top of filling. Using a ravioli marker or ruler, press into squares, and cut ravioli with a cutter or knife.
- Cooking the ravioli: Bring a large pot of water to a boil. After water is boiling add 1 teaspoon salt. Add ravioli and boil until tender, about 5 minutes.
- Freezing ravioli: On a cookie sheet place a piece of wax paper sprinkled with rice flour. Layer the ravioli, and then sprinkle again with rice flour and freeze. When completely frozen, place in Ziploc bags. Do not use wheat flour, it will make the broth sticky.
- Sauce: Combine butter, vegetable broth, pine nuts, and Parmesan cheese. Mix well with ravioli.
2009 Recipe – Bruce and Jeri Oneto (Santa Cruz County Fair 2009)