Purim Ravioli
Submitted by skizyx
Homemade Purim ravioli with a tender spinach and chicken filling, sealed between paper-thin sheets of pasta and boiled, then served with marinara or meat sauce. An Italian-Jewish holiday labor of love.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minA homemade ravioli with deep roots in the Italian-Jewish kitchen, traditionally made for Purim, these are filled with a savory mix of spinach and chicken and served simply with marinara or meat sauce. It is a labor of love, but the reward is tender, delicate pasta you can’t buy in a box.
The filling is the foundation. Spinach is cooked down and drained well, then onion, carrot, and chicken are cooked until the liquid evaporates and the whole thing is chopped very fine. Draining and drying the filling matters, since a wet filling makes the ravioli burst as they boil.
Roll the dough paper-thin, dot the filling in neat rows, brush with water to help it seal, then lay a second sheet over and run a pastry wheel along the rows to cut and seal in one pass. A brief boil and they are ready to sauce.
Pro Tips
- Drain the spinach and cook off the filling’s liquid thoroughly; a wet filling makes the ravioli burst in the pot.
- Roll the dough as thin as you can; paper-thin sheets give tender, delicate ravioli.
- Brush the bottom sheet with a little water before adding the top sheet so the two seal tightly.
- Don’t overcook; a few minutes until they float and the edges are tender is plenty.
Variations
- Freeze the uncooked ravioli in a single layer, then boil from frozen as needed.
- Add ricotta or grated parmesan to the filling for richness.
- Serve with brown butter and sage instead of tomato sauce.
Ingredients
Directions
Remove the roots and stems from spinach and save for later use.
Rinse spinach in cold water as many times as necessary to rid it of any sand.
Place in a pot with no water other than the water the spinach retains from washing.
Add a pinch of salt and cook, covered for about 5 minutes.
Transfer to a colander and set aside to drain.
Place oil, onion, carrot and chicken breast in a large skillet.
Add 1 teaspoon salt and ⅛ teaspoon pepper and cook over moderate heat for 4 to 5 minutes longer or until most of the liquid has evaporated.
Add flour and stir 1 more minute.
Remove from heat; cool for 5 or 6 minutes, then chop very fine.
Roll the dough paper thin and place over a floured board.
With a feather brush dipped in cold water lightly brush the top to maintain moisture.
Place mounds of spinach mixture on the dough in straight lines about 2 inches apart (measurements are from the centers of the mounds), making 8 or 9 dozen of them.
Roll out the other half of the dough paper thin and place loosely over the sheet with the mounds.
With an Italian pastry wheel, press along the furrows, cutting and sealing at the same time.
Bring 6 quarts of water to a boil.
Add ravioli and 3 tablespoon salt. Stir until boiling resumes.
Cook 4 to 5 minutes, uncovered. Drain and serve with marinara or meat sauce.
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