Spinach and Artichoke Ravioli with Tomato Sauce and Cheese

Quenelles are traditionally a recipe made with creamed fish or meat mixed with egg and breadcrumbs. They are then formed into an oval shape with 2 spoons and cooked by poaching. Today resembling a modern American football the term has been adapted to describe just the classic shape itself. This technique although well documented in French haute cuisine was believed to have originally been brought to Western Europe by the Romans.

4 Servings
Spinach and Artichoke Ravioli with Tomato Sauce and Cheese