Spinach Artichoke "Dip" Ravioli



 

So I came up with this recipe the other weekend. I was trying to think of an interesting way to turn one dish into another. Something I like to do and have been successful at in the past. I decided to take a delicious typical party appetizer and turn it into a ravioli dish. Who doesn't like a good hearty spinach artichoke dip? So here goes! The outcome was extremely delicious and full of flavor. I must warn you though, this small recipe actually makes quite a bit of filling and ravioli so you could half the recipe and still have plenty. Spinach Artichoke Ravioli. 



 

Dough recipe:http://recipesiliveby.blogspot.com/2013/04/Fresh-Pasta.html

 

Filing Ingredients:

• 1/2 10oz jar artichoke hearts diced
• 1 1/2 cups ricotta
• 4 oz cream cheese
• 1/4 cup green onion
• 1 tsp Italian seasoning
• 1 clove garlic diced
• Salt/pepper

 

Sauce Ingredients:

• 1 clove garlic
• 3 oz fresh spinach
• 1 1/2 cup heavy cream
• Salt/pepper 

 

1. In a large saute pan, drizzle some olive oil and saute the artichoke hearts, garlic, and green onion just until tender and fragrant. 
2. Combine in a bowl with the ricotta and softened cream cheese.
3. Mix in the Italian seasoning and set aside.
4. Meanwhile, roll out the dough using a pasta maker.
5. Cut into about 2-3 inch squares across.
6. Place a small spoonful of filling in the center of each square. Fold over and seal with a fork.

7. Place in freezer until ready to cook to harden up.
8. Meanwhile, take the spinach, cream, and garlic and blend in a food processor or blender until creamy. Salt and pepper to taste.
9. Pour into a sauce pan and bring to a low simmer.
10. When ready to cook the ravioli, toss into a pot of boiling water and let come to a roll for roughly 5-7 minutes.
11. Serve with the warm spinach sauce over top and some fresh parmesan cheese.

 

Prep Time: 20 minutes with homemade dough.
Cook Time: 15 minutes
Serves: Makes roughly 30+ ravioli based on filling.