Spinach And Ricotta Ravioli

INGREDIENTS

INSTRUCTIONS

For the pasta : Put the flour on a board or in a bowl, sprinkle with
the salt and make a well in the centre. Add the eggs and gradually
work them into the flow with your finger tips, until all the flow has
been incorporated and the dough can be gathered into a ball. (Add a
little water, if necessary, but the dough should not be sticky).  Kneed
well for at least 5 minutes or until the dough is smooth and  firm but
elastic. Put it in a covered bowl or polythene bag and leave  it to
rest for about 30 minutes. For the filling  : If using fresh spinach,
wash it and put it in a saucepan with only  the water that is clinging
to the leaves. Cover tightly and cook  gently for about 5 minutes or
until tender. If using frozen spinach,  cook it according to the packet
instructions. Drain the spinach and,  when cool enough to handle,
squeeze out as much liquid as possible  with your hands. Chop the
spinach finely if fresh and mix it with the  sage, ricotta and salt. If
the mixture seems too sticky, add a few  breadcrumbs. Put the pasta
dough on a lightly floured surface and  roll it out as thinly and
evenly as possible into a large rectangle,  or use a pasta machine if
you have one. (If necessary divide the  dough into pieces and make the
ravioli in batches). Put teaspoons of  the spinach mixture in neat rows
down the length of one half of the  pasta rectangle. Fold over the
other half of the rectangle and press  down gently between the mounds
of filling to exclude any air pockets.  Trim the edges of the pasta, if
necessary, then cut the dough  crossways and lengthways between the
rows of filling with a fluted  pastry cutter or a sharp knife to make
square ravioli.  Converted by MC_Buster.  NOTES : This classic recipe
comes from Emilia-Romagna. The ravioli are  light and delicate, and
should be eaten as soon as possible after  cooking, with either a fresh
tomato sauce or sage and butter sauce  and a sprinkling of freshly
grated parmesan.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 2744
Calories From Fat: 1914
Total Fat: 216.1g
Cholesterol: 864.4mg
Sodium: 8904.9mg
Potassium: 658.9mg
Carbohydrates: 30.7g
Fiber: 6.8g
Sugar: 1.4g
Protein: 182g