I’ve come to cherish Tuesday nights. I know it sounds a bit odd, but Tuesday nights are the only night that Adam and I are guaranteed to have together during the week because of his class schedule this semester. I’ve started saving my special recipes for Tuesday nights so that we can enjoy them together, even if it is just on the couch in the living room. Sometimes, I’ll just make something that we’ve wanted to eat again, and sometimes, like tonight, I’ll go “all out” and make something truly special.
I don’t know if it’s the springier weather, or the fact that its light out until almost 7 p.m. but I’ve been in a much better and lighter mood lately, and good moods call for good mood food! Since most produce I love isn’t quite in season yet (COME ON CHERRY SEASON!) so I had to settle for making something Spring-colored. After my foray into ravioli-making on Saturday, I was dying to try making a whole wheat spinach ravioli, so tonight was the night!
In my mixer went:
- 3 c. whole wheat flour
- 3 whole eggs
- 1/4 c. olive oil
- 1/2 c. cold water
- 1 tsp salt
I let it mix and knead to develop gluten, as whole wheat flour is slower to make gluten than white flour. Then, while that kneaded, I put our fuses to the test and made a filling in the food processor with:
- 3 c. spinach, steamed and drained
- 1.5 c. low fat ricotta cheese
- 1 tsp minced garlic
- 1/2 tsp. oregano
I just loved that color!! It went onto the rolled out dough (which I rolled by hand thankyouverymuch, no machines here!) into small round (about a tsp) blobs.