Ravioli with Spinach
| Yield: | 4 Servings |
| Categories: | Pasta |
| PASTA | ||
| 1 | lb | Fresh pasta sheets (extra-thin if possible) |
| FILLING | ||
| 1 | Yellow onion; diced | |
| 1 | tb | Chopped garlic |
| Olive oil | ||
| 1 | Bunch spinach; destemmed, | |
| Washed and coarsley chopped | ||
| 2 | lb | Ricotta cheese |
| 1/2 | c | Reggiano Parmesan cheese |
| 1/2 | c | Chopped pinenuts |
| Salt and pepper; to taste | ||
| SAUCE | ||
| 3 | c | Heavy cream |
| 1 | tb | Finely minced garlic |
| 3 | Sun-dried tomatoes; thinly sliced | |
| 3 | tb | Fresh chopped herbs: marjoram; thyme; parsley, chives, and basil; (if in season) |
| Salt and pepper; to taste | ||
| 1/2 | c | Reggiano Parmesan |
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