Spinach Ravioli

Spinach Ravioli Recipe from Canada - Vegetarian Dish

Region / culture: Canada | Servings: 4 |

Vegetarian diet

Introduction

Spinach ravioli is a delicious and nutritious dish that is perfect for a cozy night in or a special dinner with loved ones. This recipe combines the flavors of tomatoes, mushrooms, spinach, and tofu to create a filling that is both savory and satisfying. The ravioli is then wrapped in eggless pot sticker skins and cooked to perfection.

History

Ravioli is a traditional Italian dish that has been enjoyed for centuries. The first recorded recipe for ravioli dates back to the 14th century in Venice, Italy. Originally, ravioli was filled with a mixture of cheese and herbs, but over time, different fillings have been created to suit a variety of tastes. Spinach ravioli is a popular variation that adds a healthy and flavorful twist to this classic dish.

Ingredients

1 cup tomatoes, peeled, seeded, and diced
1 small onion, oven roasted
1 cup mushrooms, minced
2 tsp garlic, minced
0.5 lb (227 g) spinach leaves, blanched and chopped
0.25 cup nonfat cottage cheese
0.75 cup tofu, mashed
2 tbsp fresh basil, minced
freshly ground black pepper
salt, to taste
48 eggless pot sticker skins

How to prepare

In a large saucepan, combine the tomatoes, onion, mushrooms, and garlic. Cook over medium heat until the liquid from the mushrooms completely evaporates and the mixture is somewhat dry. Be careful not to burn it. Set aside to cool.
In a large bowl, combine the tomato mixture, spinach, cottage cheese, tofu, and basil. Season to taste with pepper and salt.
On a cutting board, lay out a single layer of pot-sticker skins. Using a pastry brush, moisten the edges with water. Place 1 tbsp of the spinach mixture onto the center of each skin. Cover with a second potsticker skin and press the edges together with the tines of a fork to seal.
Cook the ravioli in boiling water or vegetable stock for 3 minutes, or until the potsticker skin is al dente. Serve hot.

Variations

Add ricotta cheese to the filling for a creamier texture.
Use different herbs such as parsley or oregano for a different flavor profile.

Cooking Tips & Tricks

Be sure to cook the tomato mixture until it is dry to prevent the ravioli from becoming soggy.

- Use a fork to seal the edges of the ravioli to ensure that the filling stays inside while cooking.

- Cook the ravioli in boiling water or vegetable stock for the best results.

Serving Suggestions

Serve the spinach ravioli with a side salad or garlic bread for a complete meal.

Cooking Techniques

Blanching the spinach before chopping it helps to retain its vibrant green color and nutrients.

Ingredient Substitutions

You can use ricotta cheese instead of cottage cheese.

- If you don't have tofu, you can use mashed chickpeas as a substitute.

Make Ahead Tips

You can prepare the filling for the ravioli ahead of time and store it in the refrigerator until you are ready to assemble and cook the ravioli.

Presentation Ideas

Serve the spinach ravioli on a bed of marinara sauce and garnish with fresh basil leaves for a beautiful presentation.

Pairing Recommendations

Pair the spinach ravioli with a light white wine such as Pinot Grigio or Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftover ravioli in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the ravioli in a pot of boiling water for a few minutes until heated through.

Nutrition Information

Calories per serving

Each serving of spinach ravioli contains approximately 200 calories.

Carbohydrates

Each serving of spinach ravioli contains approximately 30 grams of carbohydrates.

Fats

Each serving of spinach ravioli contains approximately 5 grams of fats.

Proteins

Each serving of spinach ravioli contains approximately 8 grams of proteins.

Vitamins and minerals

Spinach ravioli is a good source of vitamin A, vitamin C, iron, and calcium.

Alergens

This recipe contains tofu, which is a soy product. It may not be suitable for those with soy allergies.

Summary

Spinach ravioli is a nutritious dish that is high in vitamins and minerals. It is a good source of carbohydrates, proteins, and healthy fats.

Summary

How did I get this recipe?

I can't forget the first time I saw this recipe for spinach ravioli. It was a warm summer day, and I was visiting my dear friend Maria in her cozy little kitchen. Maria was an Italian immigrant who had a passion for cooking, and she always had a new recipe up her sleeve to share with me.

That day, Maria pulled out a well-worn cookbook that had been passed down through generations of her family. She flipped through the pages with a nostalgic smile on her face, finally landing on a page that was marked with a faded yellow sticky note. She turned to me and said, "This is a recipe for spinach ravioli that has been in my family for years. Would you like to learn how to make it?"

I couldn't help but feel excited at the prospect of learning a new recipe from Maria. I had always admired her cooking skills, and I knew that anything she taught me would be delicious. So, I eagerly agreed and watched as she began to walk me through the steps of making the pasta dough from scratch.

Maria's hands moved with precision as she mixed the flour, eggs, and water together to form a smooth and elastic dough. She showed me how to roll out the dough into thin sheets and explained the importance of not overworking it to ensure that the ravioli would have the perfect texture.

Next came the filling, a mixture of fresh spinach, ricotta cheese, Parmesan, and a touch of nutmeg. Maria carefully spooned the filling onto the pasta sheets, making sure to leave enough space between each mound to create the individual ravioli pockets.

As we worked together to shape and seal the ravioli, Maria shared stories of her childhood in Italy and how her grandmother had taught her to make this dish. She spoke of family gatherings around the dinner table, with plates of steaming hot ravioli being passed around and laughter filling the air.

Finally, it was time to cook the ravioli. Maria boiled them in a large pot of salted water until they floated to the surface, indicating that they were perfectly cooked. She then drizzled them with a simple tomato sauce and sprinkled them with freshly grated Parmesan cheese before serving.

The first bite of the spinach ravioli was pure bliss. The pasta was tender yet toothsome, and the filling was creamy and bursting with flavor. I couldn't believe that I had helped create something so delicious, thanks to Maria's guidance and expertise.

From that day on, spinach ravioli became a staple in my own kitchen. I would make it for special occasions or just to treat myself to a comforting and satisfying meal. And every time I cooked it, I would think of Maria and our day spent together in her kitchen, bonding over our shared love of good food and cherished recipes.

As I sit here now, flipping through my own well-worn cookbook and seeing that same recipe for spinach ravioli, I am filled with gratitude for the gift of learning from Maria. Her passion for cooking and her generous spirit have inspired me to continue exploring new recipes and sharing them with loved ones. And I know that every time I make spinach ravioli, I am paying tribute to her and the traditions that she passed down to me.