Thursday, May 20, 2010

Spinach Ravioli, White Bean, Zucchini and Chard

Dinner 5/20

Spinach Ravioli

White Bean, Zucchini and Chard

Taking a page from our tortelloni experiment last month, we used the wonton wrappers as the pasta again, this time filled with a tofu ricotta (tofu, nutritional yeast, salt, pepper, parsley) and wilted spinach. We used two pieces of the wonton with filling in between, sealed them with a cornstarch slurry (1:1 water:cornstarch) and used a ravioli cutter (a.k.a. fluted pastry wheel) to seal them. They were boiled roughly 2 minutes in boiling salted water and finished by tossing them in a warm pan of melted soy margarine.

When looking for side dishes for the ravioli, there weren't many choices. The chard needed to be used, ditto, with the zucchini -- so we added some cannellini beans, onion, garlic, olive oil, nooch and pepper.

This is probably why we won't ever write a cookbook -- we make too many "intuitive" decisions like this a la minute... ;)

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