|Serves: 8||Cooking Time: 60 mins||Total time: 2 hours|
You have the family over for the holidays, even the ones you have been actively avoiding the entire year. What to feed them? The best option would be to cook a long, sensuous meal that puts everyone to sleep early, giving you peace and quiet.
This meal takes a little longer to cook but will get everyone in the holiday spirit. Staying true to our name we have included black pepper as the spice for this recipe. It provides a certain kick to the recipe along with these health benefits:
An ancient Indian spice that comes from the berries of the pepper plant has been known to be used in dentistry as an antiseptic remedy and has been known as a prized spice since ancient times. Some other facts:
- it contains manganese, fiber, iron, vitamin K and C
- has been known to help with indigestion, flatulence and promotes intestinal health
- acts as a remedy for cough and cold. Antibacterial properties are used for treating respiratory disorders
Dough (Step 1):
- 4 cups all purpose flour
- 2 cups whole wheat flour
- 3/4 cup water
- 2 tbsp. butter
- 2 tbsp. milk
Creamy tomato sauce (Step 2):
- 1 tbsp. butter
- 6 whole tomatoes
- 2 medium carrot, grated
- 1 red bell pepper
- 1 orange bell pepper
- 1 Thai green pepper
- 1 garlic head – minced
- 1 onion finely -diced
- 2 tbsp. dried fenugreek
- thumb sized ginger – grated
- 1/2 cup shredded cheese
- 1 tbsp. salt
- 1 tsp. pepper
- 1/2 cup milk
Filling (Step 3):
- 1 tbsp. butter
- 2 bunch spinach
- 1 container ricotta cheese (425g)
- 1 tsp. turmeric
- 1 tsp. salt
- 1 tsp. pepper
STEP 1 (Dough):
- Place 6 cups flour in a large bowl.
- Make a well in the center. Add water, butter and milk into well. Stir together, forming a ball.
- Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking.
- Cover and let rest for 30 minutes.
STEP 2 (Sauce):
- Heat butter in a pot on medium heat and sauté onions for a few minutes until they have softened, then add garlic & ginger sauté until golden.
- Add carrots, bell peppers and Thai green pepper and cook until vegetables soften.
- Add fresh tomatoes and simmer for 30 minutes. Season with salt and pepper.
- Add the vegetable mixture, cheese and milk to a blender and puree.
- Place sauce back into pot and cook for 20 minutes and add the fenugreek as final touch.
- Remove from heat and place to side.
STEP 3 (Filling):
- Heat butter in pot on medium heat, add chopped spinach and cook covered, stirring occasionally, until spinach wilted about 20 minutes.
- Cook for 5 or 10 minutes uncovered until all liquid evaporated.
- Add ricotta cheese, salt, pepper and turmeric for 10 to 15 minutes until filling is a thick consistency.
- Remove from heat and refrigerate filling until ready to use.
STEP 4 (Making ravioli):
- Divide the ravioli dough into 2 equal halves and roll each half into a very thin sheet with a rolling pin (it is important to roll very thinly otherwise ravioli will be too solid).
- Make sure to have flour on hand and dust the working surface or rolling pan when necessary, because the dough will be sticky.
- With a cookie cutter cut out circle in the dough (this will make 48 dough circles)
- Fill a small bowl with water for sealing the ravioli.
- Remove filling from refrigerator and place a tablespoon of it in middle of the circle dough, dip fingers in water and moisten the outer edge.
- Add a dough circle on top and pinch the edges together and then seal the edges with a fork.
STEP 5 (cooking ravioli):
- Bring a pot of salt water to boil.
- Place the ravioli in the water for 5-6 minutes or until they float to the top.
- Remove ravioli from pot with large slotted spoon and place on plate.
STEP 6 (baking ravioli):
- Preheat oven to 400 degree Celsius.
- Spread ravioli into a baking dish. Top with the tomato sauce and shredded mozzarella cheese.
- Place in oven and bake until cheese has melted about 20 minutes.
- Remove from oven and serve immediately.