Spinach, Parmesan, and Ricotta Ravioli
This ravioli filling uses your fresh spinach with ricotta and Parmesan cheeses.
Spinach, Parmesan, and Ricotta Ravioli
Ingredients
- 1/2 pound fresh spinach parboiled or sauteed, drained, squeezed, chopped
- 1/2 pound ricotta cheese
- 1 cup Parmesan fresh grated
- 2 eggs
- Seasonings to taste: Salt pepper, allspice, nutmeg
Instructions
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Place spinach, ricotta, parmesan, and eggs in a mixing bowl. Sprinkle with seasonings to taste. Mix until combined.
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Place spoonfuls of filling in straight rows on fresh pasta sheets, about 2 inches apart. Brush a little egg wash in between the filling mounds. Place another pasta sheet over the top. Press down between the mounds to seal the sheets together. Cut between the mounds with a fluted cutter to separate the ravioli.
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Allow to stand for about 20 minutes, and then boil for 5 minutes in salted water just until done.
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Drain; serve.
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