-
1
FILLING: Preheat oven to 350 degrees.
-
2
Saute 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.
