Spinach and Ricotta Ravioli

By michele080478

Ingredients

• 1 heaping cup fresh ricotta
• 1/2 cup grated parmesan
• 1 cup squeezed dry, finely chopped steamed spinach (from one pound fresh)
• 1/4 cup minced shallot, sauteed in 1 Tablespoon butter until softened, cooled
• 2 large egg yolks
• Several gratings whole nutmeg
• Salt to taste
• 1 1/2 pound fresh pasta sheets
• Small bowl of water, if needed

Preparation

Step 1

1. Combine all of the ingredients listed except pasta sheets in a bowl.
2. Working with one sheet of pasta at a time, trim each length of pasta to 4" in width. Place heaping teaspoons of filling in a line about 1" from the bottom of the pasta sheet. Leave about 1 1/4 " gap between each mound of filling.
There is a lot of waste with trimming the pasta. My yield is 46 raviolis.
3. Bring top of pasta sheet down to meet and line up with the bottom -- if pasta is not moist enough to seal to itself, wipe streaks of water at all points of sealing, between mounds, along perimeters. Press and seal. Use a fluted pastry wheel to trim along outer edges and in between mounds to cut ravioli.
4. Bring large pot of salted water to boil. Cook ravioli, in batches if necessary, approx 3-4 minutes until cooked.
5. Serving suggestions: sauce ravioli with fresh marinara with plenty of parmesan, or brown butter with sage and parmesan.