Spinach and Ricotta Ravioli
For the Filling:
- 1/2 pound fresh spinach (1/2 cup cooked)
- 15 ounces ricotta
- 1 egg
- 3 tablespoons grated Parmigiano Reggiano
- 1/4 teaspoon nutmeg
- 1 1/2 teaspoons salt
- Pinch black pepper
Step 1: In a pot of boiling water, cook the spinach until tender. Remove the spinach from the boiling water and let cool for 2 to 3 minutes. Squeeze out the water from the spinach and chop it up roughly.
Step 2: In a mixing bowl, combine chopped spinach, ricotta, egg, and 3 tablespoons Parmigiano Reggiano. Season with the nutmeg, salt, and black pepper.
Step 3: To assemble the ravioli, cut the dough into 4 pieces. Roll out each piece to form a thin layer (about 1/8 inch) of dough. Place 1 spoonful of filling onto 1 sheet of dough 1/2 inch from the edge. Continue to place spoonfuls of filling along the dough 1-inch from each other.
Step 4: Place 1 of the other pieces of rolled out dough on top of the piece with the filling on it. Pinch the dough around the filling to form the ravioli. Use a cookie cutter or a knife to cut out the ravioli.
Step 5: Pinch the edges of each ravioli with the tines of a fork. Set aside each ravioli on a plate lightly dusted with corn meal or flour. Do not stack the ravioli, because they will stick together.
Step 6: When you are ready to cook the ravioli, add them to boiling water. When the ravioli float, about 2 to 3 minutes, they are finished cooking.
Step 7: Serve each portion with a butter sage sauce or simple red cream sauce and sprinkle 1 tablespoon of grated Parmigiano-Reggiano over each serving.