A couple of weeks ago I was inspired by Chobani’s #MadeWithChobani Project to create an original, and healthy, recipe using Chobani Greek yogurt. Naturally, I chatted with my friends, consulted my fiance and mom and spent several days mulling over recipes. I decided that a savory dish would pose more of a challenge and fit the healthy, innovative recipe bill a bit better than a sweet option. I think I may have a couple more options up my sleeve (did someone say Borscht?) but here’s the first, my homemade spinach ravioli made without a pasta maker! With this ravioli’s creamy filling made with three cheeses and Chobani plain Greek yogurt, this recipe is sure to become a favorite family dinner! If you’re interested in other original and delicious recipes using Chobani Greek yogurt, check out the company’s website here: http://www.chobani.com/culture/recipes
For the Pasta Dough:
- 2 eggs
- 3 tablespoons cold water
- 3 tablespoons olive oil
- generous pinch of salt
- 1 3/4 cup all purpose flour
For the Filing:
- 5 oz Chobani plain Greek yogurt
- 1 egg
- 2 oz mild plain goat cheese
- 2 tablespoons light/part-skim ricotta cheese
- 2 tablespoons light mozzarella cheese
- 2 tablespoons fresh Italian parsley, finely chopped
- 1 cup of frozen spinach, thawed and well drained
- pinch salt and pepper
1. Combine the wet dough ingredients (eggs through olive oil) in a large mixing bowl. Mix well with an electric mixer or super-whisk. Add salt and mix. Add flour a little at a time, mixing constantly. Once the flour begins to stick to the mixer, douse your hands in flour and finish the job, incorporating the remaining flour into the dough by kneading it in.
2. Form ball of dough, cover and set aside for 15 minutes. Start a large pot of water on the stove with salt and olive oil so that it’s ready and bubbling for you when you’re ready with your awesome ravioli.
3. While dough is resting, whip up your ravioli filling. In a medium sized bowl, combine Chobani plain Greek yogurt with the egg, three cheeses, parsley, spinach and salt and pepper.
One tip with the spinach-if you do not drain it of all its liquid you’re likely to end up with a soggy mess rather than lovely ravioli. To make sure that you get all the liquid out, wrap a ball of thawed spinach in two paper towels and squeeze the towels around the spinach until all the liquid comes out.
4. Mix filing ingredients until smooth.
5. Once the dough has rested for 15 minutes at room temperature, divide the dough in half. Flour a large work surface and roll out half of the dough.Enjoy the fabulous arm workout you’re getting as you roll the dough until it is about 1/8 of an inch thick, even thinner is better. Set first rolled out half aside on a separate floured cutting board and repeat the rolling process for the second half of the dough. Use a pizza cutter to clean up the sides of the dough.
6. Once you are satisfied with your dough, evenly place 8-10 tablespoon-sized dollops of filling on the rolled out dough. Carefully cover the filling with the other rolled out dough section, and run your finger around the covered filling dollops. Cut between the filling pockets with a pizza cutter.
7. Continue cutting between the filing pockets until you have 8-10 distinct ravioli. Trim off some of the excess dough, but leave a bit on so that they don’t split in the boiling water. Crimp edges with a fork, making sure to squish the top and bottom dough layers together.
8. Carefully place your ravioli in the boiling water. Your water doesn’t need to be boiling full-blast, but a gently hot tub bubble should do it. Cook ravioli for 8-10 minutes, until dough is soft on the edges. Remove ravioli from water and let dry on a clean paper towel.
9. Once dry, cut excess dough off of the edges with your trusty pizza cutter, sprinkle with salt and serve with your favorite marinara sauce! Perfect for a snowy afternoon, enjoy!