Ravioli Recipe

Ravioli Recipe

4 cups of flour (all-purpose)
1 tbsp. water
3 eggs

Combine all the ingredients to make your dough then knead it until it becomes firm. Divide in 2 portions then roll them out in thin dough sheets.

To make the filling:

10 ozs. Frozen spinach, chopped
1/2 cup of Romano cheese, grated
1 tbsp. margarine or butter
1 egg, beaten
1/2 tsp. salt
1 tbsp. onion, chopped finely
2/3 cup of ricotta cheese
1/8 tsp. ground nutmeg

On a skillet, heat the margarine or butter & saute the onions until they become soft but not browned.

Squeeze the spinach tight to drain off moisture and add spinach into onions then heat it all throughout.

On a bowl, mix together spinach & onion mix, nutmeg, salt, grated Romano, ricotta and egg then blend them well.

Put a tsp. of filling on 1 sheet of dough each 2 inches apart. Moisten dough around the filling using your fingers then place the 2nd sheet atop the 1st then press around each filling to seal it.

Slice in squares that measure around 2 inches each and make sure edges are firmly sealed.

In a big pot of boiling salty water, add olive oil then 1 by 1, drop raviolis in the pot. Don’t overcrowd the pot.

Ravioli will rise to the top when they are already cooked. Take out of pan using a slotted spoon then serve it with some spaghetti sauce or just grated Romano and butter.