Spinach Ravioli

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#82303

serves/makes:

ready in:
1-2 hrs

1 review

ingredients

4 eggs
3 1/2 cups flour
1 teaspoon salt
1 cup ricotta cheese
1 cup cooked chopped spinach, well-drained
1/2 cup grated Parmesan cheese
salt and pepper, to taste
1 egg

SAUCE
20 sun-dried tomatoes, re-hydrated
1/2 cup shredded fresh basil
3 cloves garlic
3 tablespoons olive oil

directions

Combine the eggs, flour and salt in a large mixing bowl to make the dough. Knead well by hand until the dough is smooth and elastic.

Combine the ricotta, parmesan and spinach in a bowl, using a fork. Add salt and pepper to taste.

Beat in the egg, stirring until well-combined.

Fill the ravioli.

Cook in boiling water for 5-7 minutes (exact cooking time will vary, depending upon how large/thick you've made your ravioli).

Meanwhile, saute the garlic in olive oil until the garlic is softened; add the chopped sun-dried tomatoes and shredded basil and cook for another minute or two. Season with salt and pepper as needed.

Serve the cooked ravioli with the garlic-basil-tomato mixture, and sprinkle with grated parmesan cheese.