Home made Raviolli with spinach and ricotta filling

I honestly believe there is nothing in this world as amazing as home made pasta. It is SO fresh and so delicious, I swear I can’t go back to store bought boxes of pasta. You just need to find a really good recipe, and I have tried many. My favourite is from Chef Michael Smith. I made a home made tomato sauce as well, but I will not be posting it for a while, so you will have to make or buy your own!14355589_10157410985795099_816792382677748228_n

Ingredients:

-1 lb favorite pasta dough, rolled into  thin strips

-16 fl oz or 2 cups ricotta cheese

-4 cups spinach, chopped as small as you can get it!

-salt, pepper and a pinch of nutmeg

-1 egg, beaten

-1/4 cup parmigianno reggiano

For topping-

home made or store bought tomato sauce

basil

grated parmesan

 

Directions:

mix your ricotta, spinach, egg, parmigianno, salt and pepper and nutmeg together in a bowl.

Lay your pasta flat on a floured surface. Using a cup, or ravioli cutter, cut out circles big enough to hold 1 tsp of filling, or big enough to fold the pasta over itself. I cut out enough circles so I could put another piece of pasta over the filled ravioli. And then i just used an egg wash to help the edges stick together.

Bring a pot of water to a boil. Once the water is boiling, season the water with salt. A LOT of salt. Add your ravioli and cook for 7-9 minutes.

Add to a plate, throw pasta sauce on top and add some grated parmesan cheese and some basil.

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