Blast From the Past"
This spinach and cheese ravioli will have you smiling, remembering the days when Christopher Walken wasn't so odd. Okay, maybe that was never the case.
You will need:
- 3 cups unbleached, all-purpose flour
- 4 large eggs
- 2 teaspoons salt
- cold water, as needed
- 1/2 lb. ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup grated mozzarella
- 1/2 lb. fresh or frozen spinach, stems trimmed
- 1 egg
- 4 cups of your favorite tomato sauce (for tossing with ravioli)
- salt and pepper, to taste
- 1 handy Geiger counter/Rob Roy dispenser
*Note: to ensure ample ravioli supply whilst underground for 35 years, please
multiply ingredient amounts by 12,775.
1. If using frozen spinach, thaw and chop. If using fresh, place the spinach and
2 tablespoons of water in a saucepan over medium heat. Cover and steam for 5 minutes.
Remove spinach and squeeze out excess water through a strainer. Chop spinach finely
and combine with cheese, egg, salt and pepper. Cover and refrigerate.
2. Place flour and salt in food processor. Turn on machine and add the eggs in
a slow, steady stream. Continue processing until dough just begins to form a rough
ball. Add a touch of water only if the dough hasn't begun to come together and
still looks dry. Stop processor and feel the dough, it should hold together well,
but should not be sticky.
3. Transfer to a lightly floured surface and knead by hand another 5-10 minutes,
until supple and smooth. Cover with a kitchen towel or plastic wrap and let the
dough rest at least 15 minutes before proceeding.
4. Divide pasta dough into four equal parts and roll as thinly as possible either
with a rolling pin (good luck) or preferably a hand-cranked pasta machine. Dust
the pasta sheets with a little flour if they become too sticky to handle. A standard
hand-cranked pasta machine produces a sheet about 4" wide and 12" long.
5. Place your pasta filling within reach and lay the pasta strips across a lightly
floured work surface. Place little mounds of filling about 2" apart and an
inch from the bottom edge of the pasta. Brush the bottom edge with water and fold
the top over, lining up the edges. Press down lightly to seal the seam. Cut out
individual raviolis by trimming along the sealed seam and in between the mounds
of filling with a fluted pastry wheel or a crimp sealer. Toss raviolis with flour
and keep refrigerated until use.
6. Bring a large pot of lightly salted water to a rapid boil; cook ravioli about
4 minutes (until they float to the top and the doubled pasta edges are cooked
al dente). Remove from the water with a slotted spoon and toss with tomato sauce.
7. When dinner is over, head for the nearest fallout shelter and don't come to
the surface until the dishes are safe.