Ravioli with Spinach

Ravioli with Spinach Ingredients

PASTA	1/2 c Chopped pinenuts
1 lb Fresh pasta sheets	Salt and pepper; to taste
FILLING	SAUCE
1 Yellow onion; diced	3 c Heavy cream
1 tb Chopped garlic	1 tb Finely minced garlic
Olive oil	3 Sun-dried tomatoes; thinly
1 Bunch spinach; destemmed,	3 tb Fresh chopped herbs:
Washed and coarsley chopped	Salt and pepper; to taste
2 lb Ricotta cheese	1/2 c Reggiano Parmesan
1/2 c Reggiano Parmesan cheese

Instructions for Ravioli with Spinach

1. To make the filling, saute the onion and garlic in olive oil until soft. Add the spinach and cook until the leaves have wilted. Remove from heat and cool. 2. Combine the ricotta cheese, Parmesan, pinenuts, salt, and pepper. 3. To make the pasta, fill the pasta sheets with even rows made by placing a generous tablespoon of the filling on the pasta. 4. Seal by crimping and cut into rectangles approximately 2-1/2 x 3 inches or to desired size. Allow 4 ravioli per person. 5. Drop the ravioli into salted, boiling water for 2-3 minutes depending on thickness of dough. Drain in colander. 6. To prepare the sauce, bring the cream and garlic to a boil. Reduce the heat to a moderate flame and continue boiling until the cream is reduced by half. 7. Add the sun-dried tomatoes and the fresh herbs and taste for salt and pepper. 8. Add the cheese and ravioli last. NOTE: Fresh pasta sheets are available at any good specialty store. You may want to spray the pasta with water, sparingly, to facilitate crimping to seal the ravioli. You may not need all the sauce, but it is nice to have a little extra just in case a guest prefers his pasta with more sauce. GREENS From the , downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: PastaCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Cream	Garlic	Herb	Olive Oil
Onion	Parmesan	Pasta	Ricotta
Spinach	Tomato

Pasta Parmes Cream Garlic Olive oil Cheese Onion Parmesan Spinach Tomato

for flavor and categorization

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