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Cheese Ravioli (With Hidden Veggies Too) Recipe

Cheese Ravioli (With Hidden Veggies Too) Recipe

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Cheese Ravioli (With Hidden Veggies Too)

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Ingredients:

Serving

2 tbsp olive oil
1/2 yellow bell pepper
1/2 red bell pepper
1/2 cup diced onion
5 white button mushrooms
2 (14 1/2 oz) cans diced tomatoes
1 (6 oz) can tomato paste
1 tbsp italian seasoning (i like mrs dash italian medley)
1 tsp garlic powder
1 tsp salt
1 tsp pepper
1 tbsp balsamic vinegar
2 cups spinach, fresh
2 eggs
15 oz ricotta cheese
1 tsp salt
1 tsp pepper
3 cups flour
2 small acorn squash , roasted and mashed (about 1 1/2 cups)
1 egg

Directions:

Roast 2 small acorn squash at 350 degrees farenheit for 45 mins or until tender. Allow to cool to room temperature or until cool enough to handle.
Meanwhile, chop/dice the yellow and red peppers, as well as the mushrooms and onion. Preheat a large skillet, add the olive oil and saute diced veg until tender.
Add the diced tomatoes to a blender and blend until smooth then add blended tomatoes as well as tomato paste to the sauteing vegetables. Add the italian seasoning, garlic powder, salt and pepper, then taste and adjust seasoning accordingly. Add balsamic vinegar then taste again and adjust as needed. Cover and let simmer over low heat.
Finely chop spinach and add to a medium bowl. Mix in 2 eggs, ricotta cheese, salt and pepper. Set aside.
In medium bowl add 2 1/2 cups flour and mashed squash (or 1 1/2 cups canned pumpkin), mix until it starts to pull together, then turn out onto floured work surface and knead in enough of the remaining flour to make dough stiff but plyable. You want to be able to roll this thin without being too wet to where your hands will go through it, but you don't want it to be too dry to where it is going to crumble apart either.
Divide dough in half and roll into 2 equal sized rectangles. Fold one of the rectangles of dough loosely in half then in half again and set aside. On the remaining rectangle of dough, drop filling by teaspoonfuls about an inch apart.
Make an eggwash by beating one egg in a small bowl. Use a pastry brush to brush egg into visible surface of dough (in between each pile of filling and around the outside edges). Unfold second rectangle of dough and place directly on top of the first one being careful not to drag it across the filling piles. Smooth out any air bubbles and gently press seams between each pile of filling. Cut ravioli apart and use a fork to pinch edges together to seal.
Drop one at a time into gently boiling water being careful not to drop directly on top of each other to prevent sticking. When they start to float (which won't be long), simmer another 1-2 minutes, then remove with a slotted spoon. Cook in 2-3 batches if necessary.
Serve sauce over ravioli and enjoy with freshly grated parmesan.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	532.81 Kcal (2231 kJ)
Calories from fat	212.54 Kcal
		% Daily Value*
Total Fat	23.62g	36%
Cholesterol	88.49mg	29%
Sodium	1911.96mg	80%
Potassium	455.55mg	10%
Total Carbs	64.51g	22%
Sugars	2.13g	9%
Dietary Fiber	7.77g	31%
Protein	16.35g	33%
Vitamin C	22.5mg	37%
Vitamin A	0.4mg	12%
Iron	11mg	61%
Calcium	310.4mg	31%

Amount Per 100 g
Calories	212.72 Kcal (891 kJ)
Calories from fat	84.86 Kcal
		% Daily Value*
Total Fat	9.43g	36%
Cholesterol	35.33mg	29%
Sodium	763.33mg	80%
Potassium	181.87mg	10%
Total Carbs	25.75g	22%
Sugars	0.85g	9%
Dietary Fiber	3.1g	31%
Protein	6.53g	33%
Vitamin C	9mg	37%
Vitamin A	0.1mg	12%
Iron	4.4mg	61%
Calcium	123.9mg	31%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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