Spinach and Cheese Ravioli With Fresh Tomato Sauce

Recipe by SmHerndon
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • FILLING: Preheat oven to 350 degrees.
  • Sauté spinach with garlic, shallots and olive oil.
  • Chop and drain all the liquid from the spinach.
  • In a bowl, place, spinach, Ricotta, Mozzarella and Provolone.
  • Mix well until you get a firm texture.
  • Add salt and pepper to taste.
  • RAVIOLI:
  • Roll out dough and cut into sheets of manageable length, approximately 16 inches.
  • Do not roll out too many sheets at a time or the dough will begin to dry and be difficult to handle- trust me!
  • Make a row of generous teaspoons of filling, 1 inch apart, across the center of 1 pasta sheet.
  • Carefully fold the sheet in half toward you, matching the horizontal edges of the dough.
  • Gently press the filling down with your fingertips.
  • Press the dough down between each teaspoon of filling to enclose it.
  • Ttrim off the edges of the dough and cut apart the ravioli.
  • Gently crimp the edges of the ravioli with a fork.
  • Lay the ravioli on a lightly floured bed sheet or tea towels and let dry at least 5 minutes before cooking.
  • COOK: Bring a large pot of salted water to the boil and add ravioli (Very fresh pasta takes about 2 to 5 minutes to cook).
  • Carefully drain the ravioli and transfer to a warm serving platter; top with tomato sauce and grated Parmesan cheese.
Advertisement