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Springtime Ravioli Colored with Organic Fruits Powders #Sponsored

This is a sponsored post written by me on behalf of Nuts.com. 
Complimentary product was provided for this post and this page may contain affiliate links. 
However, all opinions expressed here are my own.


If you thought that Nuts.com* only sold nuts, you are not alone. Really, until I started working with them earlier this year, I assumed they only sold nuts. But I started exploring their offerings and excitedly noticed that their products run the gamut from nuts and seeds to coffee and tea. 


They also sell chocolates, sweets, whole grains, artisan pastas, and - what I am showcasing in this post - superfood powders. I pitched the idea of using some of their powders to color handmade pasta. So, here we go. 


I have been making a lot of handmade pasta recently. A lot. For this, I made three pastas doughs - one colored with their Organic Cherry Powder, one colored with their Organic Wild Blueberry Powder, and one plain - and I laminated them together to make some beautiful Springtime ravioli. If I blew your mind with the fact that the website sells more than nuts, how about that you can laminate pasta dough without a pasta machine. Just you and your trusty rolling pin. 

Ingredients serves 4

Basic Pasta Dough

  • 200 grams semolina flour (approximately 1-3/4 cups)
  • 125 grams pasta flour (approximately 1-2/3 cups)
  • 3 eggs
  • 1 egg yolk
  • 2 to 3 Tablespoons water or more as needed

Blue Pasta Dough
  • 200 grams semolina flour (approximately 1-3/4 cups)
  • 125 grams pasta flour (approximately 1-2/3 cups)
  • 4 eggs
  • 1 egg yolk
  • 1 to 2 teaspoons Organic Wild Blueberry Powder
  • 2 to 3 Tablespoons water or more as needed
  • Optional: plant-based food dye if you aren't happy with the color of the dough without it
Pink Pasta Dough
  • 200 grams semolina flour (approximately 1-3/4 cups)
  • 125 grams pasta flour (approximately 1-2/3 cups)
  • 4 eggs
  • 1 egg yolk
  • 1 to 2 teaspoons Organic Cherry Powder
  • 2 to 3 Tablespoons water or more as needed
  • Optional: plant-based food dye if you aren't happy with the color of the dough without it
Filling
  • 1 cup chopped garden greens (I used rainbow chard from my CSA box)
  • 1 Tablespoon chopped Spring onions
  • 1 cup ricotta cheese
  • 3/4 cup grated parmesan cheese
  • 2 teaspoons chopped fresh herbs (I used oregano and parsley from a friend's garden)
  • 1 egg 
  • freshly ground salt
  • freshly ground pepper
Ravioli
  • three kinds of pasta dough (above)
  • Also needed: flour, rolling pin, water in a spray bottle, ravioli cutter
Serving
  • sauce (I used a jarred sauce)
  • herbs
  • semi-dried tomatoes
  • freshly ground salt
  • freshly ground pepper
  • olive oil for drizzling
  • parmesan cheese for grating
Procedure
Pasta Dough
The procedure is the same for all the doughs, so I am only writing it once time.

Place all of the dry ingredients medium mixing bowl. Add the wet ingredients. Whisk until it comes together in a shaggy ball. Turn the dough onto a floured cutting board and knead until smooth and elastic, approximately 5 minutes. Wrap the dough in plastic and let rest for, at least, 30 minutes at room temperature.


Filling
Stir all of the ingredients together until well-combined. Set aside.

Ravioli
Cut each dough ball into quarters and wrap the piece you aren't using in plastic.

One quarter at a time, roll the dough out till it's approximately 11" x 6". Lay that on a floured parchment and repeat with the different colors. Before laying the next dough on top of the pile, spritz it with water and gently press the doughs together. At the end, your dough stack will look like this.


Trim the uneven edges of the dough and set aside. You should have a long rectangle. Cut the rectangle in half and stack the halves on top of each other like this. Wrap dough in plastic and refrigerate for at least 15 minutes.


Slice the laminated dough into 1/2" slabs. Place that on a clean, floured surface and roll the dough out as thin as you can with a rolling pin.


Place a mound of filling on the dough, in the top third, and spray the entire surface with water.


Fold the rolled dough over the top of the filling. Press out any extra air to create a seal around the filling.


Using a ravioli cutter, cut around the filling carefully. Place the finished ravioli on a floured parchment-lined cookie sheet. Repeat until all of the dough or all of the filling has been used.

To cook these: drop them into salted, boiling water. Cook for four to five minutes. Gently remove them from the pot. 


As I mentioned, for this batch, I used a jarred sauce and just served it with a sprinkle of salt, pepper, a drizzle of olive oil, and some fresh herbs and semi-dried tomatoes as a garnish.


I can't wait to try this with the other colored powders from Nuts.com!

Find Nuts.com on the web, on Instagram, on Facebook, on Twitter
*Disclosure: I received compensation in the form of product samples for recipe development and generating social media traction. My opinions do not necessarily reflect the opinions of the sponsor.

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