Homemade Ravioli Du Jour Recipe
Vegetable Nage Oven Dried Tomato Parmesan Balsamic Reduction (Vegetarian)
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Ingredients
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Ravioli Dough
Vegetable Filling
Vegetable Nage
Oven Dried Tomato Parmesan Balsamic Reduction
Method
Ravioli Dough Preparation
- 1
Mix the Ingredients
In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and add the eggs and olive oil. Gradually incorporate the flour into the eggs using a fork.
- 2
Knead the Dough
Once the mixture begins to form a dough, transfer it onto a lightly floured surface. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
Vegetable Filling Preparation
- 3
- 4
Mix the Filling
In a bowl, combine the sautéed spinach and garlic mixture with ricotta cheese and grated Parmesan cheese. Mix well until fully combined. Set aside.
Vegetable Nage Preparation
- 5
- 6
Simmer the Broth
Add vegetable broth, thyme, and bay leaf to the pot. Bring to a boil, then reduce heat and let simmer for about 20 minutes. Remove from heat and strain the liquid to get a clear broth.
Oven Dried Tomato Parmesan Balsamic Reduction Preparation
- 7
Prepare the Tomatoes
Preheat the oven to 250°F (120°C). Place halved cherry tomatoes on a baking sheet, cut side up. Drizzle with olive oil, sprinkle with salt and pepper, and roast in the oven for 2-3 hours until dried.
- 8
Make the Reduction
In a saucepan, combine balsamic vinegar and bring to a boil. Reduce to a simmer and cook until thickened, about 15-20 minutes. Once thickened, stir in the grated Parmesan cheese until melted and smooth.
Ravioli Assembly and Cooking
- 9
Roll out the Dough
After resting, divide the ravioli dough into four equal portions. Roll out each portion into thin sheets using a pasta machine or a rolling pin.
- 10
Fill the Ravioli
Using a teaspoon, place small mounds of the vegetable filling on one sheet of dough, leaving space between each mound. Moisten the edges of the dough with water, then lay another sheet of dough on top and press down around the filling to seal.
- 11
Cut and Cook the Ravioli
Cut the filled pasta into squares or desired shapes using a knife or pasta cutter. Bring a large pot of salted water to a boil and cook the ravioli for about 3-4 minutes until they float to the top. Remove and drain.