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3 Cheese Spinach Ravioli in a Shallot Cream Sauce
20 Prep Time
minutes
25 Cook Time
minutes
45 Total Time
minutes
6 Serving
size
Recipe by Veterans Park Academy.
Print Recipe
Ingredients
Cream Sauce
- 4 C whole milk
- 2 C heavy cream
- 2-1/2 tsp kosher salt
- 3 oz white vinegar
- 5-1/2 oz spinach, blanched
- 11 oz all purpose flour
- 2 eggs
- ½ C ricotta cheese
- ¼ C mozzarella cheese
- 3/4 C parmesan cheese
- 2 tsp Italian seasoning
- Pinch nutmeg
- 2 C fresh basil
- 1/3 C walnuts
- 3 garlic cloves, minced
Ravioli
- 1/2 C + 2 T olive oil
- To taste salt & pepper
- 2 T minced shallot
- 1 T tomato paste
- 6 oz tomato puree
- ½ C beef stock
- ½ C chicken stock
- 1 oz parmesan cheese
- 4 oz heavy cream
- 1 premade pasta dough
- 6 oz sauce
- ¼ C pesto
- 2 T cheese mixture
Preparation
Cream Sauce
- Combine milk and cream, bring to a boil. Add salt and vinegar. Let rest 10 minutes then strain through a fine sieve (refrigerate until needed).
- Combine spinach and flour, add eggs to form crumbles. Kneed until smooth. Let rest 20 minutes.
- Mix ricotta, mozzarella and parmesan cheese with Italian seasoning and nutmeg.
- Pulse basil, walnuts, mozzarella, parmesan cheese and garlic while running stream in olive oil. Season with salt and pepper.
Ravioli
- Saute shallots until tender, add tomato paste. Puree chicken stock, beef stock, salt & pepper. Simmer.
- Add cream and parmesan cheese. Reduce slightly and re-season if necessary.
- Roll out dough to 14 x 6 x 1/16. Fill with 1 T cheese mixture and top with another 14 x 6 x 1/16 dough sheet. Cut out ravioli. Cook in boiling water for 2-3 minutes.
Serving Instructions: Place 6 oz of sauce on plate, paint with pesto, shingle ravioli around plate. Sprinkle with cheese and diced tomato. Place roasted shallot in the center of the plate dust with parmesan cheese.
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