1. FILLING: Preheat oven to 350 degrees. 2. Sauté spinach with garlic, shallots and olive oil. 3. Chop and drain all the liquid from the spinach. 4. In a bowl, place, spinach, Ricotta, Mozzarella and Provolone. 5. Mix well until you get a firm texture. 6. Add salt and pepper to taste. 7. RAVIOLI: 8. Roll out dough and cut into sheets of manageable length, approximately 16 inches. 9. Do not roll out too many sheets at a time or the dough will begin to dry and be difficult to handle- trust me! 10. Make a row of generous teaspoons of filling, 1 inch apart, across the center of 1 pasta sheet. 11. Carefully fold the sheet in half toward you, matching the horizontal edges of the dough. 12. Gently press the filling down with your fingertips. 13. Press the dough down between each teaspoon of filling to enclose it. 14. Ttrim off the edges of the dough and cut apart the ravioli. 15. Gently crimp the edges of the ravioli with a fork. 16. Lay the ravioli on a lightly floured bed sheet or tea towels and let dry at least 5 minutes before cooking. 17. 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). 18. Carefully drain the ravioli and transfer to a warm serving platter; top with tomato sauce and grated Parmesan cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
