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Volume III
May 20, 2011

Weekly Home / Recipe Center

Ravioli with Ricotta and Spinach

Serves 4


14 ounces spinach or 6 oz. frozen spinach
3/4 cup ricotta cheese
1 egg
1/2 cup grated Parmesan cheese
Basic egg pasta dough

If using fresh spinach, wash and stem. Cook with a small amount of water in a covered saucepan for about 5 minutes. Drain. When spinach is cool, squeeze out as much water as possible. Combine chopped spinach, ricotta cheese, egg and Parmesan cheese. Mix well. Season with salt and pepper. Cover and set aside while preparing the dough. Prepare the sheets of pasta. Roll out very thin. Do not let the pasta dry out. It's easiest to use metal ravioli making pans but if you do not own them then you can still make ravioli. Place small teaspoons of filling in rows approximately 2 inches apart on one layer of dough. Place another layer of dough on top. Press down lightly around the mounds. Cut out small squares using a pasta cutter. Cook for about 5 minutes in lots of boiling salted water.

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