S P I N A C H A N D R I C O T TA F I L L I N G
A P P L I C AT I O N
E N O U G H F I L L I N G F O R A B O U T 3 0 R AV I O L I
S O F T WA R E
, the first Franco-American uce, sa d an sta pa company to can using a French re we y the t tha boasted recipe.
TIDBIT
½
cup
ricotta cheese
1
ounce
Parmesan cheese
grated chopped
2
tablespoons
cooked spinach
1
large
egg
¼
teaspoon
black pepper
freshly ground
1
pinch
nutmeg
freshly grated
t potentially Since fats attrac ms containing ite zen fro s, nasty aroma ould be caresh i, iol them, such as rav ent airtight containm fully packaged in a small in s Tos m. ter gto be stored lon ch to prevent stick amount of cornstar p bag and -to zip a in 12 to ing. Place 10 suck the air out.
TIP
PROCEDURE Combine all the ingredients in a medium mixing bowl. Cover and chill for 30 minutes.
R AV I O L I I N B R O W N E D B U T T E R
S U B - A P P L I C AT I O N
Although Chef Boyardee may toss his ravs in tomato sauce, I prefer a quick sauté: S O F T WA R E 6
tablespoons
30 3
unsalted butter cooked fresh ravioli (previous page)
tablespoons
fresh sage
chiffonade 4
to taste
black pepper
freshly ground
PROCEDURE Place a 12-inch sauté pan over medium heat and add 2 tablespoons of the butter. The butter will melt, then foam as the water cooks out, then it will begin to brown as the milk solids cook. When the butter just starts to smell nutty, turn the heat down to low, carefully add 8 to 10 ravioli and fry, tossing often, until they start to turn brown around the edges. Add a little sage and a grind of pepper and toss to coat. Remove from the heat and grab a fork. Repeat with the remaining butter, ravioli, and sage. 3 2 1
4
Small shreds or ribbons. To cut, roll up the leaves like a cigar and slice across the roll.
g in center. s and place fillin 1. Cut into circle al. fold over, and se 2. Moisten edges, le nd finger or ha 3. Place against of n. Bring corners OD LE II of a wooden spoo US E YO UR NO er. folded sides togeth
17