WOW! I made the spinach and cheese ravioli filling and stuffed it into the spinach ravioli dough from Spinach Ravioli With Chicken and Cheese Filling. So delicious! For sauce I just used a jar of classico florentine with a can of diced tomatoes thrown in. Anything other than a red sauce would have been too rich. Despite the several spoonfuls I ate while preparing them, I had a bit of left over filling. (see comments about dough from other recipe) If I had had 48 ravioli this would've been the perfect amount. It was far too good to let go to waste so my hubby scrambled some eggs for breakfast this morning and threw in some left over chopped broccoli with the ravioli filling and boy was it delicious. Thanks so much for the recipe!
Truly exceptional ravioli! The flavors in the filling blend just enough to hold together but not so much as to become bland. I didn't put the tomato sauce on them, I used an almond cream sauce. These will go well with any not-too-complicated sauce that won't overpower the subtle flavors of the filling.