Directions:

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Tri-colored Ravioli 

Developed by Jack Achenbach, RDN, LD

A wonderful cake, make of flour, eggs, butter, milk. If your looking for the perfect cake to make for a very special day, you've landed on the right page. No one has ever been disappointed by the cake. Ever! It's rich, it's full, it's everything you could want and more. I will now continue to write in order to fill this space to continue working on this web page. Just a little bit more. Almost there. Perfect!

Servings: 24 2"x2" ravioli 

Level: Hard 

Prep Time: 1 hour 35 minutes

Ingredients:

Semolina flour

Egg

Egg yolk

Olive oil

Salt

Turmeric

Semolina flour

Egg yolks

Tomato paste

Olive oil

Salt 

Paprika

Semolina pasta

Spinach

Eggs

Egg yolk

Olive oil

Salt

Fresh spinach

Ricotta cheese

Eggs

Grated parmesan

Nutmeg

Salt

Yellow Pasta

3/4 c.

1 E.

1 E.

1/2 t.

1/4 t.

1/2 t.

Red Pasta

3/4 c.

2 E.

3 T.

1/2 t.

1/4 t.

1 T.

Green Pasta

3/4 c.

1/2 c.

2 E.

1 E.

1/2 t.

1/4 t.

Filling

20 oz.

16 oz.

2 E.

1 c.

1/2 t.

Pinch

Directions:

For the filling, boil the spinach for 1 minute until wilted. Then combine the remaining ingredients in a food processor. Refrigerate until ready to use. 

For the pasta, in a large mixing bowl combine half the flour and the remaining ingredients. Slowly incorporate the remaining flour so that the dough isn't sticky but also is not too firm. 

Knead the dough for 5-10 minutes until moist and smooth. Wrap in plastic and let it rest for 30 minutes. Then unwrap and knead for 5 minutes followed by wrapping the dough again and allowing it to rest for an additional 30 minutes. 

Divide the dough in half. Using a pasta machine, pass the dough through on the widest setting. Then fold the dough in 3 folds (like folding a brochure) and pass it through again. Repeat once more.

Create 3 layers by stacking each color on top of one another (red, green, yellow). Lightly brush water between each layer and press down gently to get them to stick. Divide in half and stack again to make 6 layers. Divide a final time to create 12 layers. Wrap and chill for 30 minutes. 

Flatten the dough and pass through the machine on the widest setting. Position the dough so that all of the colors can be seen from left to right. Now proceed to slowly work your way down the pasta machines thickness settings to 1.6mm thick. Dust with flour if it begins to stick.

Line the ravioli pattern and fill with 1 tablespoon of filling. Brush the edges with water and cover with another sheet of pasta. Use your rolling pin and press the top and bottom together by rolling, pressing down hard enough to cut out the raviolis. . 

In boiling, salted water, cook for 1-2 minutes. Eat now or freeze for later.

 

To Serve:

Drizzle with extra virgin olive oil and sprinkle with grated parmesan!

 

Cooking note:

To save time, stick with only 1 color to cut your work in half.

 

Storage Instructions:

Freeze on a sheet pan then transfer to a freezer bag.

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© 2023 by Jack Achenbach

 

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