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Spinach and Ricotta Ravioli Recipe

   
 

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     Spinach and Ricotta Ravioli

Category   Entrees - Maindishes
Sub Category   None
Servings   46

Ingredients
1 heaping cup fresh ricotta
1/2 cup grated parmesan
1 cup sqeezed dry, finely chopped steamed spinach (from 1 pound fresh)
1/4 cup minced shallot, sauteed into one tablespoon butter until softened, cooled
2 large egg yolks
several gratings whole nutmeg
salt to taste
1-1/2 pound fresh pasta sheets
 

Instructions
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 inches in width. Place heaping teaspoons of filling in a line about 1 inch from the bottom of the pasta sheet. Leave about 1 1/4 inch 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, and plenty of parmesan, (or brown butter with sage and parmesan.)
Serving Suggestions
Sauce ravioli with fresh marinara, and plenty of parmesan, (or brown butter with sage and parmesan.)


Originally Submitted
3/9/2011





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