| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
4 |
Servings |
INGREDIENTS
| 8 |
oz |
Fresh Spinach, well washed and trimmed |
|
|
A knob or two of butter |
| 4 |
oz |
Ricotta Cheese |
| 2 |
|
Eggs, Size 2, separated |
| 2 |
oz |
Freshly Grated Parmesan cheese |
|
pn |
Nutmeg |
|
|
Salt and pepper |
| 2 |
oz |
Butter, melted |
|
|
Fresh pasta dough to serve 4 |
INSTRUCTIONS
Make filling. Cook spinach in a large pan with a knob of butter for a few
minutes and drain well. Cool, wring out excess water with your hands. Chop
and mix with the ricotta cheese, yolks and half the parmesan. Season with
nutmeg, salt and pepper. Roll out pasta onto a lightly floured surface.
Make two sheets about 16 by 10 inches. Place small spoons of filling on
pasta in rows, leaving space around each mound. Brush pasta with lightly
beaten egg whites then position second sheet of pasta on top. Press gently
to exclude air, then firmly to seal. Use a pastry wheel to cut into ravioli
parcels. Carefully slide ravioli into a pan of boiling water and cook for
3-4 minutes, hoping they don't fall apart like mine do occasionally . Serve
drizzled with melted butter, more nutmeg and parmesan.
Source: Floyd on Italy
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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