Serves 5

250 g Home-made pasta

250 g home-made pasta (see above); 150 g ricotta or cream cheese; 150 g cooked spinach, drained and finely chopped; 3 - 4 tablespoons grated Parmesan cheese; 2 egg yolks; salt and freshly ground black pepper and grated nutmeg to taste. SAUCE: 250 ml cream; 2 - 3 tablespoons grated Parmesan; salt and freshly ground black pepper to taste. Serves 4 - 6. Divide pasta in half and roll both pieces into identical paper thin rectangles. FILLNG: Mix all ingredients and season well. Drop small teaspoonfuls of filling (about 3 cm apart) in neat rows on one piece of pasta. Brush the area between with a little water or beaten egg and arrange remaining pasta piece carefully on top. Using a pastry cutter, carefuly cut between the mounds to give little squares containing filling. Press edges firmly to seal. Set aside for about 1 hour. To cook, drop ravioli into lightly boiling salted water and cook for 7 - 10 minutes until dough is tender. Drain well. SAUCE: Gently heat cream with cheese and seasoning. pour over ravioli and serve.
Comment
Entered	2019-02-02
Updated	2020-12-22

Made by David Alexander Young 2005-2024. Programme updated 2nd May, 2022, 09:19