Spinach-Artichoke Ravioli & Tiramisu

after having this ravioli-based dinner party, i had an awesome idea. i thought to myself, how can i capture the deliciousness of home-made ravioli without the hours of labor cutting, filling, and sealing each individual ravioli? then it came to me: one huge fucking ravioli. will report back as soon as the first prototype has been constructed.

this was the first time i made genuine tiramisu in like 5 years and oh my god it is still my favorite dessert and homemade is so much better than anything i've ever had in a restaurant. i would love to have been there on the day when one chef was like, man this custard is pretty alright i guess, but is there some way we could make it even richer? could we add like some whipped cream in here? and maybe some cheese? and then zabaglione was born. this food is aproximately 5,000 calories per square inch, so make sure you invite over a lot of friends to share.


Spinach Pasta Dough

1/2 block frozen spinach
2 tbs olive oil
2 1/2 cups flour
3 eggs

defrost your frozen spinach and then squeeze or press it to get out as much water as possible. either finely chop it or (preferably) puree it in a food processor with the olive oil. whisk it together with the eggs. put the flour in a big bowl, make a well in the middle, and pour in the spinach-egg mixture. gradually incorporate the two. once it's formed a loose ball, transfer to a floured surface and knead it for a really really long time, adding flour as needed to keep it from sticking. you'll know it's ready when it's very smooth and springs back when you press it with your fingers. let it rest for at least ten minutes before rolling it out.

Artichoke Ravioli Filling

1 can artichoke hearts, finely chopped
1/4 cup ricotta (drain the water if its watery)
1 clove garlic, minced
1 small bunch scallions, finely chopped (optional)
salt & pepper

Mix it all together (a food processor will do the trick if you don't want to do all of that chopping - but don't puree it to mush), then saute it for just a few minutes. let it cool and get to work on your ravioli.



Classic Tiramisu