Spinach pecan ravioli

12 ravioli

Ingredients

Quantity Ingredient
1 cup Whole wheat pastry flour; passed through a fine tea strainer to remove coarse
1 teaspoon Cold-pressed olive oil
¼ Onion; minced
1 large Garlic clove; crushed
1 bunch Spinach; washed twice and coarsely chopped
77 Calories
3 grams Protein
12 grams Carbohydrate
2 grams Fat bran
¼ teaspoon Salt
⅓ cup ;water
½ teaspoon Salt
¼ teaspoon Pepper
¼ cup Pecans; chopped
2 cups Tomato sauce
⅓ Fat serving
1⅓ Vegetable serving
½ Bread serving

Directions

PASTA DOUGH

FILLING

NUTRITION PER RAVIOLI

Place the flour and salt in a mixing bowl. Slowly add the water, mixing until the douh becomes stif enough to knead. Use only as much water as necessary to make an elastic dough. Knead the dough for 10 minutes, form into a ball, cover and let stand at room temperature for 1 hour.

Heat the oil in a large skillet. Add the onion and cook, covered, until golden. Turn of the heat. Add the garlic and mix well. Add the spinach, salt and pepper, cover and cook until the spinach is wilted.

Remove the cover, add the chopped pecans, and cook until all the liquid has evaporated.

Cut the dough into two sections. On a floured board, roll the dough into a thin rectangle. Set aside. Do the same with the second part of the dough.

Place small mounds of filling, about 1 tsp, 1½ inches apart on one dough rectangle. Press down with the side of your little finger between the mounds.

With a knife or pastry cutter, cut into individual ravioli. If a knife was used, seal the edges by pressing lightly with the tines of a fork.

Line up the ravioli on a floured towel.

In a large pot, boil 7 quarts of water containing ½ tsp salt and 1 tbs olive oil. The water should continue boiling rapidly. Place the ravioli in the water one at a time and cook for 10 minutes. Gently remove from the water with a slotted spoon and place in a colander to drain. Transfer to a large warm bowl and cover with tomato sauce, making sure that the sauce coats each ravioli.

Source: The High Road to Health, by Lindsay Wagner and Ariane Spade/MM by DEEANNE

Submitted By LAWRENCE KELLIE On 03-17-95

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