Raviolis

By Nilson

Ingredients

• 3/14 cups flour
• 1/4 cup water
• 4 eggs
• 2 large Tablespoons olive oil
• 2 bunches spinach
• 1 bunch swiss chard
• 1 onion
• small clove garlic
• 1 carrot
• 1 stalk celery
• mint
• salt
• pepper
• cinnamon
• nutmeg
• sweet basil
• thyme
• 2 eggs
• 1/2 cup parmesan
• 1 carton ricotta-mashed

Preparation

Step 1

Pasta Mix and kneed flour water eggs and oil. Add flour if needed. Let rest 2 hours then rollout in two equal pieces.

Filling:
Wash spinach and chard well, boil for 20 minutes. When cool squeeze all water out. Chop fine the onion, garlic, carrot and celery with a little mint. Brown in butter and add spices. When cool add eggs, parmesan and ricotta. Work well and spread on dough. Cover with other half of dough and roll out. If to be frozen line box with was paper and sprinkle with flour. Add cut ravioli and freeze. Then put in plastic bags.