Ricotta And Spinach-Stuffed Ravioli
Serving Size / Yield
- 2 C ricotta cheese
- 2 C fresh spinach, finely chopped
- 4 oz. shredded mozzarella cheese
- 1 egg
- 1/4 C grated Parmigiano-Reggiano cheese
- Salt, to taste
- Pepper, to taste
- 1 pkg. ravioli
- Parsley, for garnish
To create the filling, combine all the ingredients in a bowl, but use only half of the Parmigiano-Reggiano cheese.
Make a cut in your ravioli noodle and stuff filling inside. Seal up the edges and repeat with remaining ravioli.
Bring a pot of salted water to a boil. Once boiling, add the ravioli one by one. Cook for about 8 minutes.
Drain and garnish with parsley and remaining Parmigiano-Reggiano cheese. Serve warm.