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Home Made Spinach & Squash Ravioli with Smoked Chicken and Broccoli
Contributed by: Melinda
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.
Whole Wheat Pasta
12 ounces whole wheat flour
5 ounces semolina flour
3 eggs
1/2 cup water
1 teaspoon salt
1 Tablespoon olive oil
Filling
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
Smoked Chicken & Broccoli sauce
2 boneless, skinless chicken thighs
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
Whole Wheat Pasta Instructions
- Place all ingredients in a large bowl and mix well
- Turn out onto a lightly floured board and knead for 10 minutes until
the dough is smooth
- Wrap tightly in plastic and refrigerate for a minimum of two hours -
up to 2 days
- Remove from refrigerator and divide (cut) into 8 equal pieces, working
with one at a time, leaving the rest covered with plastic
- Place a little flour on the board and dust the pasta
- Flatten the pasta with the palm of your hand to about 1/4 inch along
the base
- With the pasta machine on the widest setting, roll the pasta piece
through once, grabbing the dough beneath and guiding it out along the board
- Fold into thirds and roll through again
- Fold into thirds once more and roll again
- Move the rollers to the next setting and roll the sheet once (you do
not need to fold any more)
- Proceed by continuing to move the rollers to each closer postion and
rolling the dough through stopping at the second to the narrowest setting
- Dust with flour on both sides and set aside to rest - repeat the process with the
remaining 7 pieces of pasta
Filling Instructions
- 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
Ravioli Assembly Instructions
- 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
Smoked Chicken
For general information about smoking foods, refer to my grilling page.
- Place the chicken pieces in brine
for about one hour.
- Cook on the barbeque or smoker at 220º - 250º for 1.25 hours
or until done.
Cooking and Presentation Instructions
- 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
- Ladel chicken broth over ravioli and serve hot
Serve with additional romano cheese.
Questions about this recipe?
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