I decided to make ravioli, using this recipe and here is how I did it and the filling I made for it.
Filling recipe
2 sticks celery
1/2 cup onions
2 tomatoes roasted with salt and pepper
1 zucchini, raw
I started out by making the dough, then while it was resting I started on the filling.
NOTE* If you are going to refrigerate these, they WILL go bad in a few days, I suggested eating them within 1-3 days of making them, if not the day of.
Filling recipe
2 sticks celery
1/2 cup onions
2 tomatoes roasted with salt and pepper
1 zucchini, raw
I started out by making the dough, then while it was resting I started on the filling.
Cook the tomatoes on a broiling pan so they dry our nicely P.S Spray the pan with PAM or oil it before putting the tomatoes on. |
season with salt and pepper |
after they are cooked they should be like this. |
next cook the onions and celery in olive oil for a few minutes |
Throw it all in the food processor, including the zucchini |
You dough should be rested by now, rip off little balls about this size until you have a bunch of them. |
roll them using a glass jar (a rolling pin works too but I like this way better) |
roll out 2 circles and put the filling on one |
place the other piece on top and press down sides with a fork. put them in a bowl to put in the fridge if you're not eating them right away |
I had extra left over so I rolled it out and cut it into strips |
Cook it for about 10 minute in boiling water, or until tender |
I served it with sauteed spinach and tomato soup |
NOTE* If you are going to refrigerate these, they WILL go bad in a few days, I suggested eating them within 1-3 days of making them, if not the day of.