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Home Made Spinach & Squash Ravioli with Smoked Chicken and Broccoli
Home made pasta is really pretty simple to make as long as you have a
pasta roller. The hand-crank ones are very easy and really the process
takes very little time. Use your kitchen scale for weighing the flour.
What you need
- 1 recipe whole wheat pasta
- 1 dumpling squash (or 1/4 butternut squash or 1/2 acorn squash)
- 1 16oz. package frozen chopped spinach
- 1 clove garlic, minced
- Ricotta cheese (amount will vary)
- 2-4 Tablespoons grated romano cheese
- 1/4 tsp fresh grated nutmeg
- salt & pepper
- 2 smoked chicken thighs or about 2 cups smoked or unsmoked cooked chicken
- 4 cups chicken broth
- 3-6 broccoli stems (save the stems when you use the florets - they
are great in soups and in this sauce)
- 2 tablespoons fresh basil chiffonade
- Olive oil
How to make it
- Make pasta according to the recipe up to the point prior to cutting. You'll use the sheets, folded over to make the ravioli.
- Preheat oven to 400º
- Cut the squash in half, remove the seeds and rub well inside and out with
olive oil
- Place on a baking sheet and bake until very soft when pierced with a
knife
- Remove and allow to cool
- Thaw spinach and place it in a dish cloth - twist the ends together to
wring out as much moisture as possible
- When squash is cool enough to handle, use a spoon to scoop the flesh into a bowl
avoiding any fibrous parts
- Mash the squash with a fork or potato masher
- Add the spinach and enough ricotta cheese to make a stiff paste
- Add the garlic, nutmeg, romano cheese, salt and pepper
- Chill until ready to use
- Take one of the pasta sheets and place onto a lightly floured surface
- Place spoonfuls of filling about 1/2 inch apart along one side of
pasta sheet, leaving at least 1/4 inch on open side
- Gently fold sheet over to cover the filling
- Pressing from the folded side of the pasta sheet, press out the air
and seal all around the filling out to the open edge
- If you have one, use a sealing tool around the filling to create pillows
- If you don't have a sealing tool, cut the ravioli apart, trim off
excess dough and then use
the tines of a fork to press the edges together and seal
- Place onto a floured towel on a baking sheet, or a plate with plastic
wrap dusted with flour - sprinkle with a little more flour
- Repeat with remaining pasta sheets
- In a saucepan, heat 4 cups chicken broth until boiling
- Peel fibrous outer skin from broccoli stems and cut centers across
thinly
- Place broccoli pieces into boiling broth and reduce heat to simmer
- Slice chicken into very thin strips and add to broth
- Cook until broccoli is tender
- Add basil chiffonade just before serving
- Cook ravioli in boiling salted water for 5 - 8 minutes
- Drizzle about 1 teaspoon olive oil in a shallow bowl
- Add approximately 6-8 ravioli
- Ladle chicken broth over ravioli and serve hot
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