Ravioli with Spinach and Ricotta Filling
| Yield: | 4 Servings |
| Categories: |
| 8 | oz | Fresh Spinach, well washed and trimmed |
| A knob or two of butter | ||
| 4 | oz | Ricotta Cheese |
| 2 | Eggs, Size 2, separated | |
| 2 | oz | Freshly Grated Parmesan cheese |
| pn | Nutmeg | |
| Salt and pepper | ||
| 2 | oz | Butter, melted |
| Fresh pasta dough to serve 4 |
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