Ravioli Pillows with Beef, Spinach, Ricotta and Green Tomato Sauce
- Prep Time 0:30
- Cook Time 0:10
- Estimated Cost $18.00
- 2 Comments
Whenever I go up to Santa Rosa to visit my parents, I love to have dinner at Flavor Bistro, where they serve a unique pasta dish of pasta “napkins” with pesto and tomato sauces—basically sheets of pasta, folded around tasty sauces and cheese. This dish was inspired by the same linens-to-pasta concept. These “pillows” are basically raviolis that are big enough that you really don’t need more than one or two to feel satisfied. The fillings can be tinkered with—try crumbled Italian sausage in place of the beef, or Swiss chard in place of the spinach.
- 8 large egg roll wrappers $1.50 for 30
- 1 tsp. olive oil Pantry
- 1/2 lb lean ground beef, preferably grass-fed $2.50
- 1 cup packed spinach leaves, washed and dried $1
- 4 cloves garlic, minced, divided Pantry
- 1/3 cup ricotta $4 for 10 oz.
- 1/2 onion, minced $0.50
- 1 small bunch basil, chopped $1
- 2 medium green heirloom tomatoes, chopped $3
- salt and pepper to taste Pantry
- shredded Parmesan cheese for garnish $4 for 10 oz
Recipe Serves 2
- Combine tomatoes, basil and 2 cloves minced garlic in a small pot. Cover and cook for 15 minutes until tomatoes break down. Add salt and pepper to taste.
- Heat olive oil in a medium frying pan over medium-high heat. Add beef and garlic and cook for 1-2 minutes. Add spinach and continue to cook, stirring occasionally, until beef is browned and cooked through. Remove from heat and allow to cool for 10 minutes.
- Combine cooled beef-spinach mixture with ricotta and salt and pepper to taste.
- To assemble the pillows, place 1 ravioli wrapper on a clean, dry surface. Place about 1/8 cup filling in the middle of the wrapper.
- Use your fingers or a pastry brush to wet the edges of the wrapper. Place a second wrapper on top of the first, encasing the filling. Press the edges together to seal. Set on a clean platter. Repeat until all the wrappers and filling have been used up.
- Bring a large pot of salted water to a boil. Reduce heat so that the water is boiling lightly. Cook the pillows one at a time for about 1 1/2 minutes each or until they float. Remove with a slotted spoon and transfer to serving plates.
- To serve, place two pillows on a plate and top with sauce. Garnish with Parmesan cheese.