This month we celebrate one whole amazing year of Sourdough Surprises! Shelley and I could not be happier that things are going so well, and that we have found a great group of people who love to play with their sourdough starters as much as we do!
When I first made sourdough pasta I just stuck with plain pasta (although I did play with shapes and toppings a bit) but this time around I really wanted to add a little something extra to the pasta itself. I just so happened to have a huge amount of fresh spinach on hand (it was on super sale at the grocery store this week, I couldn't help myself), so it seemed the perfect fit!
I love how this turned out! The spinach pasta was perfect - nice and thin, beautifully green, and super simple with just the ricotta inside. The sauce was the perfect compliment, too - simple as well yet perfectly delicious. And the sausage was a great addition, too! Yeah, we will definitely be making this again!
Look at all the other amazing Sourdough Pastas from this month, and link up your own!
Sourdough Spinach Ravioli with Tomato Sauce
Prep Time: 24 hours
Cook Time: 25 minutes
Keywords: entree spinach sourdough
Ingredients (4 servings)
- 6 ounces fresh spinach
- 1/2 cup sourdough starter
- 1 1/2 cups flour
- 2 eggs
- 1 cup ricotta cheese
- 1 egg white + 1 tsp water, mixed
- 2 TBSP olive oil
- 4 links chicken sausage
- 3 garlic cloves, minced
- 28ounce can of plum tomatoes, juices reserved, and tomatoes diced
- 5 or 6 basil leaves, sliced, plus more for garnish
- pinch of sugar
- salt and pepper
- 1-2 TBSP heavy cream (if desired)
- parmesan cheese for garnish
To a large saute pan add 2 TBSP of water and the spinach.
Cook, stirring frequently, until all the spinach is wilted.
Squeeze as much liquid as you can from the spinach, using a clean kitchen towel.
Finely chop the spinach (or use a food processor to puree).
In a large bowl, mix together the eggs and spinach.
Stir in the sourdough starter.
Add the flour and mix until it forms a ball.
Place the dough into a bowl and cover with plastic wrap. Allow to sit on the counter a few hours up to overnight (it won't really rise).Ravioli:
Flour the counter well and roll out the pasta as thin as you can (working in small batches helps).
Make sure to keep lifting up the dough and adding more flour under neath so the pasta does not stick to the counter.
Cut out squares or circles from the pasta (you can layer the pasta pieces on floured plastic wrap until it is all cut out).
In a small bowl whisk together the egg white and the water. Use a pastry brush to brush a bit of egg white on the edges of the ravioli.
Place a small amount of ricotta cheese in the center of each ravioli piece.
Fold the pasta over in half and use your fingers to press the edges together.
Using a fork, make indentation marks along the seam (this will help to seal it).Sauce:
Bring a large pot of water to boil (when boiling, add the ravioli and cook, stirring occasionally, until the pasta is floating to the top and done, about 5-10 minutes) Drain and set aside.
Heat the olive oil in a large skillet and brown the chicken links.
When the links are brown, remove and slice.
Add the garlic to the pan and sauté for 1 minute, stirring frequently, until fragrant.
Add the tomatoes (but not the juice yet) and sauté, stirring frequently, about 5 minutes.
Add the reserved juice, the sugar, basil, and salt and pepper to taste and the cream, if desired.
Increase the heat to high and cook until the sauce thickens, about 5 minutes.
Add the chicken sausage slices to the sauce.
Divide the pasta among plates and top with the sauce, a sprinkle of parmesan cheese and some sliced basil leaves.
Powered by Recipage