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Toasted Spinach Ravioli with Mint Raspberry Bellini

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April 4, 2018

Raya & Sam

It’s finally here!   The 2018 MLP wedding season officially kicks off this weekend with Raya and Sam’s Dubuque celebration.  I have had a few engagement sessions since the start of the new year, but capturing a wedding day is even more special and something I have truly missed during the off season.  Another wedding also means Marc and I are back in the kitchen cooking up something special for our couples.

When Raya and Sam spoke of the favorite meal they shared together, it was at a little place in Galena.  If you have never been to Galena, be sure to head north just off US-20 on your next trip west. It’s definitely worth the stop.   Marc and I often make a point of taking a detour through Galena when we drive between our home in Elgin and my hometown of Dubuque.   One of the best restaurants to stop for a delectable meal is Vinny Vanucchi’s.  Some of our favorite items off the menu are the Calamari and the Toasted Ravioli.   Since Raya and Sam’s favorite meal was at one of our favorite restaurants, it wasn’t difficult to come up with our take on a classic Italian favorite.

Enjoy!

SEE FULL RECIPE BELOW

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Ravioli Dough

2 c flour

2 whole eggs

1 egg white

1 package of fresh spinach

1 tbs olive oil

pinch of salt

Start with four, make a well in the flour and add 2 whole eggs, and 1 egg white.   Slowly mix eggs into flour until dough ball is easy to pick up by hand and shape into ball.  Wrap dough in plastic wrap, let sit for 20 minutes.

 

Ravioli Stuffing

1 cup ricotta cheese

1 tbs Italian seasoning

1/2 tsp kosher salt

1/4 cup grated parmesan

While In bowl mix ricotta cheese, 1 egg, Italian seasoning, salt, and grated parmesan.  Place in fridge for 20 minutes to harden slightly to allow to spoon.

Unwrap dough and roll on floured surface.  We prefer to use a pasta machine to thin our pasta to a ravioli thickness.  Make two sheets of dough.   Spoon ravioli stuffing on to dough sheet, leaving approximately 1/2 inch on each side to seal.   Take egg wash and brush on the seams of the dough.   Place 2nd dough sheet on top, cut into squares with knife.   Each ravioli dough can then be hand pressed and set aside.

 

Homemade Ravioli Sauce

1 garlic clove minced

1/2 chopped onion

28 oz crushed tomato

1 tbs tomato paste

1/2 tsp salt

1 tsp sugar

1 tsp Italian seasoning

fresh ground pepper

2 bay leaves

3 oz dry white wine or sherry

Create ravioli homemade sauce.  In saucepan add olive oil, pinch of salt, onions and garlic.  Cook until translucent, tomato paste, sugar, salt, pepper, Italian seasoning, wine and bay leaves.  Simmer on low heat.

 

Panko Parmesan Crust

1 c panko breadcrumbs

1 tbs Italian seasoning

1/2 cup grated parmesan

pinch of salt

In mixing bowl add panko bread crumbs, Italian seasoning, grated parmesan and salt.  Generously coat ravioli in olive oil on both sides, dip into mixture, return to pan.  Bake at 350 degrees for 15-20 minutes.

 

Mint Raspberry Bellini

1 1/2 oz of vodka

procecco

raspberry sorbet

mint

In a white glass add prosecco to 1 1/2 oz of vodka.   Leave enough room at top of class to add 1 small scoop of raspberry sorbet.   Garnish with mint spring.

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