Ravioli – Cannelloni – Chanukah

Chanukah arrived early this year, which provided a couple of good occasions for making and enjoying fresh pasta. The feature ingredients were fresh-picked spinach from Small Farm and Kite Hill Almond Milk Ricotta from Whole Foods.

The 8th and last night of the holiday was December 5th, so I made Spinach Ravioli.

Spinach, scallion and almond milk ricotta filling
free-form ravioli
in the bowl, with parsley and Pecorino

The previous day I had made my favorite Caponata (a la Romagnolis), with the addition of zucchini (not in the recipe, but I like it!). This caponata made a superb side dish with the ravioli, and the pairing with a white Basque wine from Domaine Ilarria was perfect.

The next day I decided to use the remaining spinach-ricotta filling for some homemade cannelloni. That worked equally well. These two pasta dishes allowed me to perfect the pasta dough recipe: 130 grams of flour, approximately 50% each of Caputo “00” and Gustiamo’s Rimicinata Cuore, plus one extra large whole egg and one egg yolk. It also provided enough leftover dough for a fettuccine lunch the next day!

rolling the filling in the cannelloni shell
ready for the oven
ready for the table
fettuccine with tomato and breadcrumbs

This entry was posted in Food, Vegan, Vegetarian, Wine. Bookmark the permalink.

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