These delicate Purim Ravioli offer a comforting blend of earthy spinach and aromatic herbs encased in tender homemade pasta. While traditional recipes might include chicken, this vegan-friendly version focuses on the vibrant flavor of fresh spinach, creating a light yet satisfying dumpling. The pasta is rolled paper-thin and sealed with care, resulting in a delicate texture that pairs beautifully with a warm marinara sauce. Ideal for holiday celebrations or a cozy weeknight dinner, these ravioli bring a touch of Italian elegance to your table. They are simple enough for everyday cooking but special enough for festive occasions, making them a versatile addition to your recipe repertoire.
Purim Ravioli
Description
These delicate Purim Ravioli offer a comforting blend of earthy spinach and aromatic herbs encased in tender homemade pasta. While traditional recipes might include chicken, this vegan-friendly version focuses on the vibrant flavor of fresh spinach, creating a light yet satisfying dumpling. The pasta is rolled paper-thin and sealed with care, resulting in a delicate texture that pairs beautifully with a warm marinara sauce. Ideal for holiday celebrations or a cozy weeknight dinner, these ravioli bring a touch of Italian elegance to your table. They are simple enough for everyday cooking but special enough for festive occasions, making them a versatile addition to your recipe repertoire.Ingredients
Directions
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Remove roots and tough stems from spinach; rinse thoroughly in cold water until clean.
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Place washed spinach in a large pot with no additional water; add a pinch of salt, cover, and cook over medium heat for 5 minutes until wilted.
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Transfer cooked spinach to a colander to drain and cool slightly; squeeze out excess water and chop very fine.
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Heat olive oil in a large skillet over moderate heat; add chopped onion and carrot, seasoned with salt and pepper, and cook for 4-5 minutes until softened and liquid evaporates.
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Stir in flour and cook for 1 minute to remove raw flour taste; remove from heat and let cool for 5-6 minutes.
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Combine cooled vegetable mixture with finely chopped spinach in a bowl; mix well.
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Roll out pasta dough (or pre-made sheets) paper-thin on a floured surface.
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Lightly brush the top of the dough sheet with cold water to help it seal.
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Place small mounds of spinach filling in straight lines about 2 inches apart across the dough.
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Roll out another sheet of dough paper-thin and place loosely over the filling mounds.
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Using an Italian pastry wheel or knife, press firmly along the furrows between mounds to cut and seal the ravioli.
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Bring 6 quarts of water to a rolling boil in a large pot; add 3 tablespoons of salt.
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Gently add ravioli to the pot and stir once to prevent sticking.
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Cook uncovered for 4-5 minutes, or until pasta is tender and floats to the surface.
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Drain ravioli carefully and serve immediately with warm marinara sauce.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 52.2kcal
- % Daily Value *
- Total Fat 0.9g2%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 179.3mg8%
- Total Carbohydrate 8.2g3%
- Dietary Fiber 5.0g20%
- Sugars 0.9g
- Protein 6.6g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Fresh ravioli should be cooked immediately or frozen on a baking sheet before transferring to a sealed container for up to 1 month. Cook frozen ravioli directly from frozen, adding 1-2 minutes to cook time.
Ingredient Substitutions: If using store-bought pasta sheets, ensure they are fresh refrigerated dough for best sealing results. For the filling, you can substitute part of the spinach with ricotta cheese (if not strictly vegan) for a creamier texture.
Tips: Ensure the filling is completely cool before assembling to prevent the pasta from becoming soggy. Press out as much air as possible when sealing to prevent ravioli from bursting during boiling.
