Spinach, Parmesan, and Ricotta Ravioli

This ravioli filling uses your fresh spinach with ricotta and Parmesan cheeses.

Spinach, Parmesan, and Ricotta Ravioli
Author: Renee Shelton
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
  1. Place spinach, ricotta, parmesan, and eggs in a mixing bowl. Sprinkle with seasonings to taste. Mix until combined.
  2. 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.
  3. Allow to stand for about 20 minutes, and then boil for 5 minutes in salted water just until done.
  4. Drain; serve.


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