By Sackville on May 15, 2003
"This is a slightly different and easier take on the first Naked Ravioli recipe I posted. Make sure to keep the balls small or you will have trouble keeping them together. I love this served with Baked Asparagus (#21438)."
Serving Size: 1 (263 g)
Servings Per Recipe: 3
"This recipe does not give complete directions or useful tips to properly duplicate. Like the NWCook mentioned your ravioli will fall all apart in the pot and I even thoroughly coated them with flour. I ended up spraying a pan with Pam and making flat little mini cheese and spinach cakes with the rest of the mix since half of it was floating in my pot on my first attempt. Fortunately, these turned out to be cute and tasty appetizers."
"These are very good when done right, but the directions are a little simplistic. You need to really coat them thoroughly with flour, not just a light coating, and turn down your burner temperature so that the water is barely boiling, otherwise you end up with a pot full of floating spinach (like my first batch). I had to boil mine for 2-3 minutes before they floated to the top. When done right they tasted just like the ones we had eaten at our favorite restaurant."