Turkey Spinach and Feta (Soaked) Ravioli

Recipe Description:

Homemade pasta may seem like a lot of work, especially ravioli, but for me the benefit of knowing what is in the pasta and how it was prepared is enough for me to take the trouble. It is also a great way to get small children interested and involved in cooking.

Prep Time: 6 Hours and 45 Minutes

Cook Time: 5 Minutes

Servings: about 6

Difficulty: Difficult

Recipe Ingredients:

Pasta:

2 1/2 C. Whole Wheat Flour

3 T. Whey or Raw Apple Cider Vinegar

2 Pastured Eggs,bBeaten

1T. Olive Oil

Filling:

1/2 lb Ground Turkey (or any ground meat you would like)

1/2 Bunch Spinach, chopped

4 oz Feta

Sea Salt and Pepper to taste

Recipe Instructions:

To Make the Pasta:

Place flour in bowl, make a well and add the whey, eggs and oil into the well. Start by slowly mixing in the flour pulling in only as much as needed. You will want a stiff but pliable dough. It shouldn't stick to the counter or our hands but should be easy to kneed and not break apart while kneading. Add more flour if necessary or water if needed. (I keep a spray bottle of water on hand and spritz the ball if needed. This places the water evenly on the dough and makes it easier to work in.) After the dough is the right consistency kneed a few time to "smooth" Let sit for 6-8 hours.

To make the Filling:

Brown meat, add spinach until wilted. Turn off heat and crumble feta into meat and mix.

Divide into 3rds and roll out pasta to 1/8 inch thick and 4 inches wide. Place 1 tsp filling in the center of one half (look at the picture for a visual) about 1/2 in from short end. place filing along side 1/2 inch apart. Place a egg wash on half the short ends and length of pasta then between the filling, fold over the non filling side and press the pasta around the filing getting out as much air as possible. If there are large air pockets it can blow a hole in the pasta while cooking making the filing come out.

You can either cook right away or freeze for later.

To freeze:

Line a cookie sheet with parchment paper and place ravioli on sheet in a single layer and freeze. Once frozen place in a air tight container.

When ready to cook:

Bring a large pot of salted water to boil, remember there is no salt in the pasta so all the flavor will come from the water. How big the pot is and how much water will depend on how many you will be boiling. Place ravioli in boiling water and cook for 5 minutes if fresh about 7 if frozen. To check pull one out and tear off a little corner for al dente the center should be a little lighter than the outside, for fully cooked it should be the same color all the way through. If you need to make them in batches use a slotted spoon to remove the cooked ravioli to a strainer and place a pat of butter on them and toss to coat. Repeat as many times as needed.

Top with your choice of sauce or just a little butter and garlic.

Author: helay8403

I'm a stay at home mom doing my best to feed my family real food on a budget. View all posts by helay8403

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

Author: helay8403

Leave a Reply Cancel reply