| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
American |
Pasta |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh pasta sheets (extra-thin if possible) |
| 1 |
|
Yellow onion; diced |
| 1 |
tb |
Chopped garlic |
|
|
Olive oil |
| 1 |
|
Bunch spinach; destemmed, |
|
|
Washed and coarsley chopped |
| 2 |
lb |
Ricotta cheese |
| 1/2 |
c |
Reggiano Parmesan cheese |
| 1/2 |
c |
Chopped pinenuts |
|
|
Salt and pepper; to taste |
| 3 |
c |
Heavy cream |
| 1 |
tb |
Finely minced garlic |
| 3 |
|
Sun-dried tomatoes; thinly sliced |
| 3 |
tb |
Fresh chopped herbs: marjoram; thyme; parsley, chives, and basil; (if in season) |
|
|
Salt and pepper; to taste |
| 1/2 |
c |
Reggiano Parmesan |
INSTRUCTIONS
PASTA
FILLING
SAUCE
1. To make the filling, saute the onion and garlic in olive oil until soft.
Add the spinach and cook until the leaves have wilted. Remove from heat and
cool.
2. Combine the ricotta cheese, Parmesan, pinenuts, salt, and pepper.
3. To make the pasta, fill the pasta sheets with even rows made by placing
a generous tablespoon of the filling on the pasta.
4. Seal by crimping and cut into rectangles approximately 2-1/2 x 3 inches
or to desired size. Allow 4 ravioli per person.
5. Drop the ravioli into salted, boiling water for 2-3 minutes depending on
thickness of dough. Drain in colander.
6. To prepare the sauce, bring the cream and garlic to a boil. Reduce the
heat to a moderate flame and continue boiling until the cream is reduced by
half.
7. Add the sun-dried tomatoes and the fresh herbs and taste for salt and
pepper.
8. Add the cheese and ravioli last.
NOTE: Fresh pasta sheets are available at any good specialty store. You may
want to spray the pasta with water, sparingly, to facilitate crimping to
seal the ravioli. You may not need all the sauce, but it is nice to have a
little extra just in case a guest prefers his pasta with more sauce.
GREENS
From the <Micro Cookbook Collection of American recipes>, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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