Ravioli with spinach & ricotta filling
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Ravioli with spinach & ricotta filling
  Ravioli    Spinach    Fillings  
Last updated 6/12/2012 1:19:57 AM. Recipe ID 51488. Report a problem with this recipe.
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      Title: Ravioli with spinach & ricotta filling
 Categories: None
      Yield: 4 Servings
 
      8 oz Fresh Spinach, well washed
           -and trimmed
           A knob or two of butter
      4 oz Ricotta Cheese
      2    Eggs, Size 2, separated
      2 oz Freshly Grated Parmesan
           -cheese
        pn Nutmeg
           Salt and pepper
      2 oz Butter, melted
           Fresh pasta dough to serve 4
 
  Make filling. Cook spinach in a large pan with a knob of butter for a
  few minutes and drain well. Cool, wring out excess water with your
  hands. Chop and mix with the ricotta cheese, yolks and half the
  parmesan. Season with nutmeg, salt and pepper. Roll out pasta onto a
  lightly floured surface. Make two sheets about 16 by 10 inches. Place
  small spoons of filling on pasta in rows, leaving space around each
  mound. Brush pasta with lightly beaten egg whites then position
  second sheet of pasta on top. Press gently to exclude air, then
  firmly to seal. Use a pastry wheel to cut into ravioli parcels.
  Carefully slide ravioli into a pan of boiling water and cook for 3-4
  minutes, hoping they don't fall apart like mine do occasionally .
  Serve drizzled with melted butter, more nutmeg and parmesan.
  




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Recipe ID 51488 (Apr 03, 2005)

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