How to make ravioli dough - 3 recipes
If you like this, you'll definitely like: ravioli
Chef Tips and Tricks
Ingredients
- Eggplant
- Hummus
- Coriander
- Salt and pepper
Method
Slice eggplant and chop coriander
Place sliced eggplant in toaster
Thoroughly mix hummus, salt, pepper, and coriander
Spread the mixture onto the toasted eggplant slice!
Top rated Ravioli dough recipes
Italian Flag Ravioli
By european cutie, European Cutie
Recipe for a tri-color homemade ravioli to represent the colors of the Italian flag
- 1-1/2 cups all-purpose flour
- 2 eggs ( for a healthier version I use egg beaters)
- ¼ teaspoon salt
- 1-2 tablespoons water (as needed)
- Canned beets
- Spinach
29 Spicy One-Pot Dishes That Will Help You Live Longer
Kick up the heat, and stay warm with these fiery one-pot dishes!
Ravioli Nudi, "Little Field Mice" or Spinach and Ricotta Dumplings
By urbandomesticdiva, the urban domestic diva
These dumplings have been a favorite at our house for a couple of years
- 2 6 oz. packages of ready-to-use baby spinach leaves
- 2 6 oz. packages regular ready-to-use spinach
- (you can replace 2 10 oz. packages of frozen spinach, defrosted, if you can't get fresh)
- 2 to 2 1/2 cups whole milk ricotta cheese
- 1 cup freshly grated parmesan cheese
- 1/2 cup (about) all-purpose flour
- 2 large egg yolks
- 1/2 tsp. salt
- 1/2 tsp. ground pepper
- Generous pinch of ground nutmeg
11 tummy-pleasing ways to eat tortellini
On skewers; crusted in Parmesan and dunked in marinara; in a meatball soup...if you've only served tortellini as a pasta, you've missed out!
Butternut Squash Ravioli
By Makiko Murakami
Mix the flours together, then slowly add the oil and water, mixing well (this is easiest to achieve with a food pro...
- 2 oz (1/2 cup) flour (unbleached)
- 2 oz (1/2 cup) semolina flour
- 2-3 fl oz (1/3 cup) very warm water
- 1 tbsp olive oil
- around 6 oz (3/4 cup) butternut squash, peeled, cooked and mashed
- pinch of sweet paprika (optional)
- Read more: http://www.homemade-baby-food-recipes.com/infant-finger-food.html#ixzz2sxzbfsC5
Any burning questions? Our chefs answer!