Tag: spinach

Field Greens with Yellow Pear Tomatoes and Herb Lime Vinaigrette

Field Greens with Yellow Pear Tomatoes and Herb Lime Vinaigrette

An easy to put together salad with spinach, four different lettuces, yellow pear tomatoes, and served with an herb and lime vinaigrette. The recipe uses baby Bibb, red and green oak leaf, and lamb’s lettuces – but use whatever fresh lettuces you have in the …

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by Renee Shelton
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Squash Rockefeller

Squash Rockefeller

A delicious way to use up your summer squash. Baked stuffed squash with spinach and flavored with anise.

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by Renee Shelton
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Spinach, Parmesan, and Ricotta Ravioli

Spinach, Parmesan, and Ricotta Ravioli

This ravioli filling uses your fresh spinach with ricotta and Parmesan cheeses.

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Spinach, Parmesan, and Ricotta Ravioli
Author: Renee Shelton
Ingredients
  • 1/2 pound fresh spinach parboiled or sauteed, drained, squeezed, chopped
  • 1/2 pound ricotta cheese
  • 1 cup Parmesan fresh grated
  • 2 eggs
  • Seasonings to taste: Salt pepper, allspice, nutmeg
Instructions
  1. Place spinach, ricotta, parmesan, and eggs in a mixing bowl. Sprinkle with seasonings to taste. Mix until combined.
  2. Place spoonfuls of filling in straight rows on fresh pasta sheets, about 2 inches apart. Brush a little egg wash in between the filling mounds. Place another pasta sheet over the top. Press down between the mounds to seal the sheets together. Cut between the mounds with a fluted cutter to separate the ravioli.
  3. Allow to stand for about 20 minutes, and then boil for 5 minutes in salted water just until done.
  4. Drain; serve.
Recipes
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by Renee Shelton
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1 Comment