Today's dinner from scratch: Sweet Potato & Spinach Ravioli with a light garlic creme sauce. (Recipe found HERE)
My first ever run of pasta, years ago, was actually on one of those traditional stainless steel hand-crank counter-top units. Later, I graduated to the expensive mixer attachment versions. That said, this is the first time I have actually ever attempted ravioli, and did so without the fancy gizmos, beyond the sheet roller which I used mainly for the ease and consistency.
This recipe was three portions: Pasta, Filler, Sauce
PASTA
This recipe was three portions: Pasta, Filler, Sauce
PASTA
The pasta recipe itself is simple. I used my food processor to do most of the leg work, but you can use a bowl and fork, a mixer or any other blending method you prefer to mix:
Equal parts flour (I used 1 1/2 c stone ground whole wheat and 1 1/2 c white flour)
2 tables spoons olive oil
4 table spoons chia seeds
Water as needed to bind, depending on humidity.
Note: The chia seeds, in accordance with most instructions I've read online, need to be pre-soaked for roughly 5 mins in water, and the seed/water mixture is used in substitution for eggs in a "normal" pasta recipe.
One blended, you hand-knead the dough; it should be tacky but not sticky. Form into roughly a tennis size ball, and lightly flour. Set aside.
FILLER
The filling, or filler, was easy, natural, and subtle. I simply peeled a large sweet potato, diced and boiled until soft. While the sweet potato was boiling, I finely chopped (using a food processor) approx 4 cups for baby spinach (spinach, kale, or any other similar green would work).
Once the sweet potato was soft enough to mash, I added it to the bowl of spinach, with salt, pepper, onion flakes and basil. Mashed until blended thoroughly. Set aside.
Assembly of the pasta is fairly easy. Cut the dough ball into sections and roll out into strips. I like to use a mechanical roller to keep the pieces consistent which is important for cooking.
Lay out one strip of pasta, spoon filler into sections, and lay second strip of pasta on top. Then press pasta down at edges to seal them around filling. Cut, separate and later add to a boiling pot of water, just a few at a time. Cooking time is 3-5 minutes.
SAUCE
Basic white sauce will do. For me, it's simply this:
At medium heat, melt a table spoon of "butter" in pan with teaspoon of olive oil to prevent burning, and add a table spoon (or your taste preference) of minced garlic.
Mix a heaping table spoon of flour into a cup of warm water. When consistently mixed, add to pan.
Once mixture bubbles, stir in in a cup of your preferred unsweetened, unflavored non-dairy.
Thereafter, add salt and pepper to your taste level and stir frequently to keep from burning. Let it reduce. Good time to move to lower heat.
For me, a baby spinach salad with all the trimmings (carrot, tomato, celery, cucumber etc) and a light balsamic vinaigrette was highly complimentary.
Plate the pasta. Add sauce. Enjoy.
FG
Equal parts flour (I used 1 1/2 c stone ground whole wheat and 1 1/2 c white flour)
2 tables spoons olive oil
4 table spoons chia seeds
Water as needed to bind, depending on humidity.
Note: The chia seeds, in accordance with most instructions I've read online, need to be pre-soaked for roughly 5 mins in water, and the seed/water mixture is used in substitution for eggs in a "normal" pasta recipe.
One blended, you hand-knead the dough; it should be tacky but not sticky. Form into roughly a tennis size ball, and lightly flour. Set aside.
FILLER
The filling, or filler, was easy, natural, and subtle. I simply peeled a large sweet potato, diced and boiled until soft. While the sweet potato was boiling, I finely chopped (using a food processor) approx 4 cups for baby spinach (spinach, kale, or any other similar green would work).
Once the sweet potato was soft enough to mash, I added it to the bowl of spinach, with salt, pepper, onion flakes and basil. Mashed until blended thoroughly. Set aside.
Assembly of the pasta is fairly easy. Cut the dough ball into sections and roll out into strips. I like to use a mechanical roller to keep the pieces consistent which is important for cooking.
Lay out one strip of pasta, spoon filler into sections, and lay second strip of pasta on top. Then press pasta down at edges to seal them around filling. Cut, separate and later add to a boiling pot of water, just a few at a time. Cooking time is 3-5 minutes.
SAUCE
Basic white sauce will do. For me, it's simply this:
At medium heat, melt a table spoon of "butter" in pan with teaspoon of olive oil to prevent burning, and add a table spoon (or your taste preference) of minced garlic.
Mix a heaping table spoon of flour into a cup of warm water. When consistently mixed, add to pan.
Once mixture bubbles, stir in in a cup of your preferred unsweetened, unflavored non-dairy.
Thereafter, add salt and pepper to your taste level and stir frequently to keep from burning. Let it reduce. Good time to move to lower heat.
For me, a baby spinach salad with all the trimmings (carrot, tomato, celery, cucumber etc) and a light balsamic vinaigrette was highly complimentary.
Plate the pasta. Add sauce. Enjoy.
FG
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