Spinach Artichoke Ravioli

This is a great recipe if you have dinner guests you want to impress! This takes a while to put together so don't just start making it at 5pm and expect to eat at 6! 

You should try this recipe at least once.... I've made it a few times and every time my husband can't stop telling me how great it is. 

I didn't take as many pictures as I should have... but I forgot... hehe. sorry! Just comment with any questions and I'll try to answer quickly!

Again, it would be a great thing to make for a dinner party! Just make sure to make more filling. 

This made about 3-4 servings. 

Ravioli Filling:

2 tsp. vegetable oil, divided

1 Tbsp. unsalted butter

1 large onion, chopped

2 cloves garlic, minced

13.75 canned artichoke hearts, drained, diced

1 Tbsp. vegeta

1/4 tsp. kosher salt

1/4 tsp. black pepper

1/4 tsp. crushed red pepper flakes

1/4 tsp. basil

2 c. fresh spinach, chopped

1/4 c. fresh parsley

1/2 c. ricotta cheese

1 lemon, juice of

1 egg

Pasta Dough

Tomato Sauce:

1 tsp. vegetable oil

1 medium onion, chopped

28 oz. crushed tomatoes, italian style

1 clove garlic, minced

1/4 c. parsley

1/4 tsp. kosher salt

1/4 tsp. black pepper

1/2 tsp. vegeta

Directions:

1. Heat 1 tsp. oil and butter in a large saucepan on medium heat. Add onions. Saute 4 minutes or until soft. Add garlic, saute another 4 minutes. Don't burn the garlic. 
2. Add chopped and drained artichoke hearts. Add vegeta, salt, pepper, red pepper flakes, and basil.  Saute 10-15 minutes.  
3. Turn off heat. Move mixture to a medium bowl. Let cool a few minutes. 
4. Mix in ricotta, spinach, lemon juice, parsley. Check for seasoning. Adjust if necessary. Add the egg. 
5. Cut pasta dough into 4 wedges. Roll the dough paper thin using either a pasta machine or by hand with a rolling pin. Take your time and don't tear the pasta. Keep your work surface floured to prevent sticking.
6. Cut the dough into 3 1/2 inch rounds. Get a small bowl with water. 
7. Take one round of dough, wet it lightly with water. Fill the center with a heaping teaspoon of filling. Top with another round of dough. Press down and pinch the sides to seal the ravioli. Try to get all of the air out and make sure it's sealed well. 
8. In the same large saucepan you used for the filling, heat 1 tsp. of vegetable oil on medium-high heat. Add the raviolis and let get golden brown on each side. This takes just a few minutes. 
9. The both sides are golden brown, pour in 1/2 to 1 cup hot water and put the lid on. This will steam the ravioli and cook the pasta. It only takes a few minutes. 

• If the water runs out, add 1/4 cup more.
• If the raviolis are done and there is water left, take the lid off and increase heat to high. The water will evaporate fairly quickly.
• Start out with 1/2 cup of water at first... it takes less water than you think!

   10. Gently stir in the tomato sauce over the raviolis. Then... EAT! :) You're finally done!

Make the Sauce:

1. Heat oil on medium in a medium size saucepan. Add onions and saute 4 minutes. 
2. Add the rest of the ingredients and bring to a boil.
3. Reduce to simmer, cover, and let simmer for 15 minutes. Keep warm until ready to use.