Ott, A's dried tomato light wheat pasta recipe

Last summer when I dehydrated these tomatoes I knew I wanted to use them in salads, breads and soups, but never thought about using them in a pasta.  Yet here I am 6 months later incorporating them into my latest ravioli recipe.

This recipe is one I tweaked myself and made in my new stand mixer.  I used a white whole wheat flour in the this recipe since they claim whole wheat is heathly.  I will admit it the addition of the tomato flakes gave the pasta a great taste and compliments any pasta sauce very nicely.  Here is the recipe that I created.

After feeding the pasta dough through my pasta maker attachment, I layed it out on a drying rack for 10 minutes before cutting into 2 inch squares.  (I also love the look of the red tomato flakes throughout the pasta.)

I then added my ravioli filling (spinach, cheese and chicken).

Next I sealed the edges of the ravioli with a little water and then press the top layer of pasta into the bottom.

Lastly I crimped the edges of the ravioli with a fork.

Drop the ravioli into a pot of boiling water for 7-8 minutes.  Pour spaghetti sauce over ravioli and serve.

This post was linked to: Melt in your Mouth Monday on Make Ahead Meals for Busy Moms, Tasty Tuesday on Beauty and Bedlam, Tempt My Tummy Tuesday at Blessed with Grace, Hearth N' Soul with A Moderate Life, Delectable Tuesday on Home Sweet Farm, Tasty Tuesday on 33 Shades of Green, Made from Scratch Tuesday on From Mess Hall to Bistro and Gooseberry Patch Recipe Roundup.