Recipe ingredients
- Dough:
- 4 cups all-purpose flour
- 3 eggs
- 1 tablespoon water
- Filling:
- 10 ounces frozen chopped spinach
- 1 tablespoon finely chopped onion
- 1 tablespoon butter or margarine
- 1 beaten egg
- 2/3 cup ricotta cheese
- 1/2 cup grated Romano cheese
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon salt
Recipe method
- For the dough: Mix all ingredients together, making a dough, and work until firm. Cut in two and roll into 2 thin sheets.
- In a skillet cook onion in butter or margarine until onion is tender but not brown.
- Squeeze spinach to remove the excess moisture, then add the spinach to the sauteed onions mixture and heat thorough.
- In mixing bowl combine egg, ricotta, Romano, salt, nutmeg and spinach mixture. Mix thoroughly.
- Place 1 teaspoon of mixture on one of the dough sheets at 2-inch intervals.
- To seal the dough, dip your finger into cold water and moisten the dough around each ricotta mound.
- Place second sheet over the first and press with fingers around each mound.
- Cut into 2-inch squares, making sure that the edges are well sealed.
- Boil water which has been salted, adding a little olive oil to the water to prevent sticking.
- Drop the ravioli one by one into the boiling water. Cook only as many as fit comfortably into the pan.
- When the ravioli are cooked, they will raise to the top of the water. Remove with a slotted spoon.
- Serve with spaghetti sauce or with butter and Romano cheese.
Other pasta recipes:
Ravioli recipe
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