Pasta - Spinach and Ricotta Ravioli

By SallySmo

Ingredients

• 800 grms fresh uncooked spinach
• 300 grms fresh ricotta
• 6 tablespoons grated parmesan
• 2 eggs
• salt and pepper
• nutmeg

Preparation

Step 1

Boil the washed spinach in a large pan for about 6 minutes, then drain, sueeze out the excess water and chop.

In a bowl mix together the eggs , parmesan cheese, sale, pepe and nutmeg. Add the spinach mix everything together well.

Roll the fresh pasta very thinly on a pasta board ( or similar surface) and place teaspoons of the mixture in a line about 5-6 cms apart.
Fold over the half of the pasta without the mixture onto the other half that is holding the ricotta/spinach mixture. With your finger press down firmly between each ‘mound’ and then use the pasta cutter to separate each ravioli

Cook in a large pan with salted water for only a few minutes, then top with butter, parmesan cheese and fresh sage. If you like you can also shave a fresh truffle over the top.
Fantastico!!!