Ingredients
For pasta dough
2 1/2 cups flour
3 large eggs
pinch of salt
For stuffing
1 cup spinach, cooked and chopped
1 cup Ricotta
3 tablespoons Parmesan cheese, grated
1 egg, beaten
salt and pepper
1 tablespoon breadcrumbs
Directions
Drain and press spinach dry; mix with Ricotta, egg, seasoning, Parmesan cheese and breadcrumbs.
Roll out dough thin and cut into 2-inch squares; place a spoonful of spinach filling on each square, top with another square and seal edges together with a fork.
Cook ravioli in boiling, salted water about 10 minutes.
Serve with butter sauce or tomato sauce, generously sprinkled with Parmesan cheese.
Note: If spinach is too moist, use more breadcrumbs, but the addition may detract from the excellence of the dish.
Notes
This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image: Szinyei: Merse La fete de mai, 1873. |
