April is Earth Month, and for many, that means slowing down your energy usage, unplugging, and doing things the old fashioned way.
Instead of buying a box of pasta or gassing up the car and dining out, show your love for the planet by trying your hand at ravioli, made from scratch.
Founder Michael Finizio of Repast Supply Co. shared with us his delicious and nutritious recipe for Green Ravioli using their sustainable Fonde Ravioli Rolling Pin. Made from maple and cherry or walnut, their ravioli rolling pins are truly a work of art. Even better, Repast plants 100 trees in the United States for every tree used in production. To date, they’ve planted over 1500 trees.
In addition to the pin, which can be purchased at William Sonoma, you’ll need a pasta cutter, or basic chef’s knife to slice up the pasta into squares. Add a little pesto to the hot pasta, along with sliced cherry tomatoes for a perfectly light, spring time dish!
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Green Ravioli Recipe
- 2 cups all purpose flour
- 2 large eggs, beaten
- 2-3 oz. green juice (Fresh or bottled. Finizio uses fresh kale, spinach and parsley)
- 2 tsp salt
- 1 lb fresh, whole-milk ricotta
- Salt & pepper to taste
- 1/2 cup finely chopped fresh parsley
- The zest of one lemon
Step 1: Combine dough ingredients in a large mixing bowl and stir with fork until a ball has formed, if there are still some loose bits in the bowl that’s fine.
Step 2: Dump everything onto a smooth, clean floured surface.
Step 3: Begin kneading with your hands for 1-2 minutes, sprinkling on more flour if dough feels too sticky.
Step 4: Once ball is formed, wrap it in saran wrap while you prepare the filling.
Step 5: Unwrap the ball of dough and cut it in half.
Step 6: With a rolling pin, roll each half out into approximately 16″ round, thin sheets.
Step 7: Spread an even, 1/4″ thick layer of filling on the front 2/3 of the first layer of dough.
Step 8: Lay the 2nd layer of dough atop the filling and be sure to press out any air pockets that may have formed.
Step 9: Dust the top layer of pasta once more with flour, and firmly roll the rolling pin once away from you. Be sure to go slowly and apply firm, downward force.
Step 10: Cut your finished ravioli with a fluted pastry wheel or pizza cutter. Boil for 2-3 minutes and enjoy!
Photo: William Sonoma and Repast