Fresh+Ravioli+with+Tomato+Sauce

===Nearly every culture has it's own version of a dough pocket, which historically was either used in soups and stews as an extender or used as a disguise for whatever leftover ingredients could be thrown together.===


 * Italians call their dough pockets - Ravioli. And typically use wheat flour or semolina to create the dough. A variety of fillings, which typically consist of various cheeses with spinach, mushrooms are other available vegetables, are created to place inside the raviolis.**




 * __Use the lab prep information below to prepare for this week's 2 day lab experience.__**
 * - List the tasks for each day on the appropriate place on your paper**
 * - Mark all the notes at the appropriate spot on your recipes**

General Note: You will need a tray to place all your ingredients in the refrigerator for Day 2
//-// Prepare dough as directed in recipe - Wrap dough well in saran wrap and press into a flat disk. - Use a sharpie & masking tape to label with your group # and place in the R/I refrigerator
 * PASTA**


 * //NOTES://**
 * All the pasta making equipment should be gathered and set aside for Day 2.
 * Gather the pasta machine, ravioli wheels, a melon baller, pizza cutter, large stockpot and clear ruler.
 * Add 1/2 c. semolina to the pasta ingredients for dusting while rolling
 * Place eggs in a bowl together before adding to the flour mixture. Do NOT whisk to combine first.
 * DON'T BE AFRAID TO GET MESSY**

- Wash and cook the spinach as directed. - Drain the spinach and chop - Prepare the filling as directed - beat ricotta, grate the Parmesan cheese, salt and pepper to taste - Cover with aluminum foil, label and place in the R/I fridge.
 * FILLING**


 * //NOTES://**
 * May need to use a handheld mixer to make the filling smooth.
 * Grate your entire wedge of parmesan cheese. Set extra aside to serve with dish the next day.
 * Read the directions below on how to prepare and cook the spinach in just the water clinging to it's leaves. Add this information to your recipe.

Remove the stalks and wash well in cold water. If you are going to boil or steam the leaves do not dry them (see cooking methods below). Young small leaves can be cooked whole - shred or roughly chop larger leaves.
 * General - Preparing Spinach and Leaf Beet**


 * Cooking -** **Spinach Leaves** = 3-4 minutes. They should be placed in a dry pan with only the water which is clinging to the leaves from having been washed. Cover with a lid and set over a medium/high heat. It will be necessary to shake the pan vigorously or turn the leaves every 20-30 seconds during cooking.

//Taken from: [|Cooking Spinach Leaves]//

- Prepare all ingredients to make the sauce tomorrow. Place all ingredients //EXCEPT// olive oil in the R/I refrigerator.
 * SAUCE**

//*//Olive oil should be covered, labeled and placed on the R/I ingredients cart next to the dish washer.
 * //NOTES://**
 * Place water in the can of the tomatoes, as directed on your recipe. "Swish" around to get the remaining pulp, then place water in a small liquid measuring cup (FROM THE SHELF, NOT YOUR DRAWER), cover and place in the refrigerator with other ingredients.

__Day 2__
- Knead dough for several minutes to prepare it. - Space filling about 1 inch apart along length of dough - Fold and cut dough according to directions - Cook pasta according to directions
 * PASTA**
 * -** Divide dough into 4 equal sections
 * -** Roll dough through machine, carefully following directions
 * -** Measure dough and trim edges

//NOTES:// //*//Use semolina to liberally dust dough as you process through the machine
 * Process through machine from largest number - smallest, 2#'s at a time.
 * Process through until it is the thinness of a #2

- Use to fill ravioli
 * FILLING:**
 * -** When ready, remove from refrigerator. Stir well.

//Notes://
 * Use a small cookie scoop to place filling on dough. Do not overfill.
 * Do not forget to press out all the air around the filling to avoid explosions while cooking
 * Do this twice, once when filling, again after cooking, as demonstrated by Alton Brown

- Don't forget the olive oil! - Cooking according to directions
 * SAUCE:**
 * -** Remove all ingredients from refrigerator

//Notes//
 * try to keep both bay leaves whole (do not over stir)
 * Bay leaves are indigestable, but add great flavor to sauces and soups. Make sure you use a spoon to remove and discard before serving sauce


 * Ravioli** - When all components are complete, place ravioli in dishes, top with a small amount of sauce and garnish with freshly grated Parmesan cheese. Bon Apetit!