TLC Cooking "Spinach and Ricotta Ravioli"

Spinach and Ricotta Ravioli

INGREDIENTS

1	heaping cup fresh ricotta
1/2	cup grated parmesan
1	cup squeezed dry, finely chopped steamed spinach (from one pound fresh)
1/4	cup minced shallot, sauteed in 1 Tablespoon butter until softened, cooled
2	large egg yolks
Several gratings whole nutmeg
Salt to taste
1‑1/2	pound fresh pasta sheets
Small bowl of water, if needed

PREPARATION:

Combine all of the ingredients listed except pasta sheets in a bowl.
Working with one sheet of pasta at a time, trim each length of pasta to 4" in width. Place heaping teaspoons of filling in a line about 1" from the bottom of the pasta sheet. Leave about 1 1/4 " gap between each mound of filling.
There is a lot of waste with trimming the pasta. My yield is 46 raviolis.
Bring top of pasta sheet down to meet and line up with the bottom -- if pasta is not moist enough to seal to itself, wipe streaks of water at all points of sealing, between mounds, along perimeters. Press and seal. Use a fluted pastry wheel to trim along outer edges and in between mounds to cut ravioli.
Bring large pot of salted water to boil. Cook ravioli, in batches if necessary, approx 3-4 minutes until cooked.
Serving suggestions: sauce ravioli with fresh marinara with plenty of parmesan, or brown butter with sage and parmesan.

This recipe appears in: Italian

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