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(Ravioli with ricotta and spinach) of

Ravioli di Magro The (skinny or without -meat) means that the dough is stuffed with cheese and spinach instead of meat. The homemade ravioli are longer to prepare than ravioli purchased but the richness of this dish is really worth the trouble and time. Once you've tasted of homemade ravioli, you will not find anything like it. The mixture of spinach and ricotta cheese is very healthy, rich and delicious. You can serve these dumplings with a sauce to taste. Fresh pasta is inexpensive, simple to customize and easier to achieve as one might imagine. There is definitely a learning curve, but once have prepared a dozen ravioli, it will be a breeze and you'll feel comfortable with that. Once you see how simple it is, the possibilities are endless. Remember, you do not eat it all immediately after it. Ravioli fresh freeze well. There is nothing better than fresh pasta. I doubled the recipe here and I served ravioli topped with tomato sauce Salsa Madre and freshly grated Parmesan cheese.

Ingredients

1 recipe fresh pasta - see here

300 grams of cooked spinach and chopped
300 g fresh ricotta cheese
7 c . tablespoons freshly grated Parmesan cheese 1 egg

Salt and pepper to taste

Preparation Prepare the stuffing recipe before starting the recipe for dough.
Blanch the spinach, well drained on a towel and chop finely.
In a bowl, combine ricotta cheese (you can buy in bulk, it will be much less liquid than the ricotta cheese in a jar) add salt, pepper, egg and Parmesan. Mix well until blended. Add the chopped spinach. Refrigerate.
Prepare recipe fresh pasta.
The sheet dough should not be dry, so prepare a single sheet of dough at a time.
Spread dough on pan ravioli.
Moisten the edges with a little water.
Fill each pocket with about 1 tablespoon Tea joke.
Spread another sheet of dough on top.
Roll with a rolling pin so that the edges of each ravioli are fully welded and sealed.
Cover a baking sheet with a clean dish towel.
Turn the mold upside to ravioli ravioli to release from pan and keep the ravioli on the clean dish towel (or parchment paper covered with meal).
freeze the ravioli on a separate baking sheet and store in freezer in a freezer bag or airtight container until needed. It takes about 20 minutes to freeze.
Cook in boiling salted water for 2-3 minutes or until they float.
Serve with a sauce of your choice. (Here with a tomato sauce Salsa Madre). I had ravioli
108 for a double batch.
Serve about 1 dozen ravioli per person as main course or 5-6 as a starter ravioli.

Bon appetite! Ginette ☼

Source: Elena Faita, Mezza Luna