Love Sourdough? Check out over 60 great sourdough recipes, including other different ways to use your sourdough starter:
- Sourdough Granola Bars - These chewy granola bars are a fun and unexpected way to use your sourdough starter.
- Sourdough Fried Apples - Apple rings dipped in sourdough batter, then fried and sprinkled in cinnamon and sugar. These sweet treats are quick and easy to make.
- Sourdough Pizza Crescent Rolls - These pizza sourdough crescent rolls are a great use of sourdough discard. An easy and quick sourdough recipe, these pizza crescent rolls make a great snack or lunch!
- Easy Sourdough Pasta - This rustic handmade pasta recipe is a great use of sourdough discard. With a slight sourdough tang and a nice chewy bite, this rustic sourdough pasta is a fun recipe you can use to make any shape of pasta you want.
- Sourdough Gozleme - a cross between a quesadilla and a calzone, these warm bread pockets are easily customizable and a warm comforting meal.
- 6 ounces fresh spinach
- ½ cup sourdough starter
- 1 ½ cups flour
- 2 eggs
- 1 cup ricotta cheese
- 1 egg white + 1 tsp water, mixed
- 2 TBSP olive oil
- 4 links chicken sausage
- 3 garlic cloves, minced
- 28ounce can of plum tomatoes, juices reserved, and tomatoes diced
- 5 or 6 basil leaves, sliced, plus more for garnish
- pinch of sugar
- salt and pepper
- 1-2 TBSP heavy cream (if desired)
- parmesan cheese for garnish
- To a large saute pan add 2 TBSP of water and the spinach.
- Cook, stirring frequently, until all the spinach is wilted.
- Squeeze as much liquid as you can from the spinach, using a clean kitchen towel.
- Finely chop the spinach (or use a food processor to puree).In a large bowl, mix together the eggs and spinach.
- Stir in the sourdough starter.
- Add the flour and mix until it forms a ball.
- Place the dough into a bowl and cover with plastic wrap.
- Allow to sit on the counter a few hours up to overnight (it won't really rise).
- Flour the counter well and roll out the pasta as thin as you can (working in small batches helps).
- Make sure to keep lifting up the dough and adding more flour under neath so the pasta does not stick to the counter.
- Cut out squares or circles from the pasta (you can layer the pasta pieces on floured plastic wrap until it is all cut out)
- In a small bowl whisk together the egg white and the water.
- Use a pastry brush to brush a bit of egg white on the edges of the ravioli.
- Place a small amount of ricotta cheese in the center of each ravioli piece.
- Fold the pasta over in half and use your fingers to press the edges together.
- Using a fork, make indentation marks along the seam (this will help to seal it).
- Bring a large pot of water to boil (when boiling, add the ravioli and cook, stirring occasionally, until the pasta is floating to the top and done, about 5-10 minutes)
- Drain and set aside.
- Heat the olive oil in a large skillet and brown the chicken links.
- When the links are brown, remove and slice.
- Add the garlic to the pan and sauté for 1 minute, stirring frequently, until fragrant.
- Add the tomatoes (but not the juice yet) and sauté, stirring frequently, about 5 minutes.
- Add the reserved juice, the sugar, basil, and salt and pepper to taste and the cream, if desired.Increase the heat to high and cook until the sauce thickens, about 5 minutes.
- Add the chicken sausage slices to the sauce.
- Divide the pasta among plates and top with the sauce, a sprinkle of parmesan cheese and some sliced basil leaves.
Amount Per Serving: Calories: 611Total Fat: 23gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 161mgSodium: 575mgCarbohydrates: 70gFiber: 6gSugar: 14gProtein: 32g