INGREDIENTS

INSTRUCTIONS

Preheat oven to 400 F. combine whole cherry tomatoes, shallots, and oregano
in a baking dish. Bake for 25 to 30 minute until tomatoes are lightly
scorched. Mash slightly and stir in vinegar, salt, and pepper. Set aside.
Heat oil in a nonstick skillet over medium-low heat. Add onion and garlic
and saute, stirring often, until onion in translucent. Increase heat to
medium-high heat and add spinach. Cook, stirring constantly, for one
minute. Set aside to cool. To cooled spinach mixture, add ricotta,
Parmesan, two egg whites, nutmeg, salt and pepper. Stir to mix well. Set a
large pot of salted water to a rolling oil. Cut each lasagne sheet in half
to make 12 rectangles, about 4 1/2 x 6-inches. Whisk remaining egg white
with a fork and brush onto pasta sheets, taking care to coat edges evenly.
Mound a scant 1/2 cup of filling onto six of the rectangles. With a spoon,
make a well in the middle of each mound and place one egg yolk into each
well. Place remaining pasta rectangles on top, pressing edges firmly
together. Finally, press edges of each ravioloni firmly with tines of a
fork to seal. Cooking 2 to 3 at a time, s as not to crowd, carefully drop
ravioloni into boiling water. Cook for 5 to 8 minutes (depending on
thickness of the pasta and desired doneness of the egg yolk). Gently turn
once or twice during cooking. With a large slotted spatula, lift out
ravioloni. Drain briefly and transfer to individual plates. Nap with
tomatoes and serve immediately.
By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 13, 1999.
Recipe by: Veggie Life, January, 1999
Converted by MM_Buster v2.0l.

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