Weeknight Ambition

Posted March 23rd 2010 at 7:35 pm by Mara @ What's For Dinner?

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

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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.


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The dough got folded over then sealed, and cut with my handy dandy pizza cutter. This batch had 9 ravioli:

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They got re-sealed and placed on a cookie sheet to dry for about an hour while I set to work making the sauce.

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The sauce was simple. I used the leftover filling, some extra herbs (basil, oregano, garlic powder) and about a cup and a half of chicken broth to make a glorious bright green sauce. I boiled the ravioli for all of about 2 minutes, or until they floated to the top of the pot, and then I removed them with a slotted spoon.

Once the plates were completed, I went to take my pictures and I actually made a little “Squee!” noise when I realized that it was STILL light enough outside to take my photos! Hello natural light! HELLOOOOO gorgeous pictures!
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Not only was this meal satisfying to the palate, but it was so soul-satisfying too. I’d made something truly challenging and was successful at it! There’s something so gratifying about using some modern conveniences like the KitchenAid to help make dough, but then use my own two hands to roll it out and form it into something so delicious. Maybe it goes back to some instinct I have, or maybe its just the way I am, but I really do get such a sense of glee and accomplishment by cooking great meals for those that I love.

Have a wonderful Wednesday!

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