How To make Purim Ravioli
2 lb Spinach;small leaves bulk
-Salt 2 tb Olive oil
1 Onion;small, quartered
1 Carrot;small, peeled &
-coarsely chopped 1/2 Chicken breast;cubed
-freshly ground black pepper 1 tb Flour;unbleached
Homemade pasta;made with 4 -Eggs & 2/12 cups flour 6 qt -Water
3 c Marinara sauce;(Momma's
-Tomato sauce) or Meat Sauce Remove the roots and stems from spinach and save for later use. Rinse spinach in cold water as many times as necessary to rid it of any sand. Place in a pot with no water other than the water the spinach retains from washing. Add a pinch of salt and cook, covered for about 5 minutes. Transfer to a colander and set aside to drain. Place oil, onion, carrot and chicken breast in a large skillet. Add 1 tsp salt and 1/8 tsp pepper and cook over moderate heat for 4 to 5 minutes longer or until most of the liquid has evaporated. Add flour and stir 1 more minute. Remove from heat; cool for 5 or 6 minutes, then chop very fine. Roll the dough paper thin and place over a floured board. With a feather brush dipped in cold water lightly brush the top to maintain moisture. Place mounds of spinach mixture on the dough in straight lines about 2 inches apart (measurements are from the centers of the mounds), making 8 or 9 dozen of them. Roll out the other half of the dough paper thin and place
loosely over the sheet with the mounds. With an Italian pastry wheel, press along the furrows, cutting and sealing at the same time. Bring 6 quarts of water to a boil. Add ravioli and 3 Tbsp salt. Stir until boiling resumes. Cook 4 to 5 minutes, uncovered. Drain and serve with marinara or meat sauce. SERVES: 6-8
How To make Purim Ravioli's Videos
Beef Wontontaschen
Perfect appetizer for Purim! Find this incredible recipe at the link below!
Homemade with TGP Week 38: Kreplach with Barbara Mann
Kreplaj
Kreplaj, comida tradicional que se sirve en vísperas de Yom Kipur y en Purim junto con una rica sopa de pollo
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Guy Fieri's Tips on How to Make His Bacon and Tomato Pasta | Tournament of Champions | Food Network
Guy's Bacon and Tomato Pasta is the ultimate pick for Sunday night dinner ⭐️⭐️ Bonus: It's ready in only 35 minutes! ????
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Bacon and Tomato Pasta
RECIPE COURTESY OF GUY FIERI
Level: Easy
Total: 35 min
Prep: 15 min
Cook: 20 min
Yield: 4 to 6 servings
Ingredients
2 tablespoons kosher salt
16 ounces spaghetti pasta
1 pound thick-cut bacon or pancetta, chopped
3 tablespoons extra-virgin olive oil
1 cup red onion, diced
1 teaspoon red chili flakes
3 tablespoons garlic, minced
2 cups Roma tomatoes, diced
1/4 cup red wine
4 tablespoons basil, chiffonade
1/4 cup freshly grated Parmesan
Salt and freshly ground black pepper
Directions
In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.
In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine.
Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.
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Guy Fieri's Tips on How to Make His Bacon and Tomato Pasta | Tournament of Champions | Food Network
Martha Stewart Makes Pierogi From Big Martha’s Recipe | Homeschool with Martha
Martha shows how to make her mother's (known as Big Martha) recipe for traditional Polish pierogi. #StayHome #WithMe
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