Ricotta and Spinach Ravioli one of the special Pasta recipes. A standby stuffed pasta. Serve it with tomato sauce, with or without Pasta or simple Pesto. Here are ingredients and easy directions:
RICOTTA AND SPINACH RAVIOLI
MAKES: 4 to 6 servings (30 to 60 ravioli)
TIME: About 1 hour with prepared pasta sheets
Ricotta and Herb Ravioli
Substitute 1 cup chopped mild fresh herbs, like basil, parsley, chives, chervil, mint, or dill, for the spinach.
Herbed Fresh Pasta is really nice here; substitute bread crumbs, preferably fresh, for the spinach. For stronger flavor, use sharper cheese, like aged pecorino, to replace some of the Parmesan. Spinach Ravioli. Or use chard, kale, or dandelion greens: Increase the cooked chopped spinach to 2 cups and add ¼ cup chopped fresh herbs, like sage, chervil, basil, fresh fennel fronds, or a mixture. Omit the egg and ricotta.
Use any kind of mushrooms you like: Substitute 3/4 cup Sauteed Mushrooms for the spinach and reduce the ricotta to 11/4 cups. Drain the mushrooms and finely chop.
Make a simple sauce, like Tomato Sauce, with or Without Pasta, or the one with Spaghetti with Butter and Parmesan. Heat the oven to375°F. Cut the pasta sheets into rectangles (about 4 X ?6 inches), boil them for 2 minutes, then drain. Use a tablespoon to dollop out a line of the filling along the short edge of a piece of pasta, about an inch or so from the edge; roll the pasta into a tube shape. Spread a small spoonful of sauce in the bottom of an ovenproof baking dish and add the cannelloni, putting them side by side and in a single layer; cover with the remaining sauce, sprinkle with grated Parmesan, and bake until bubbling, about 20 minutes.
Follow the simple directions and you will be amazed how good this pasta recipe really is. Enjoy the Ricotta and Spinach Ravioli and Bon Apetit.
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