Ravioli

RAVIOLI

Mix together:

Cream cheese (start with 8 ounces) 

steamed spinach (squeeze out the excess water) (try 8 oz)

Parmesan (try 1/2 cup) 

salt

pepper

nutmeg 

1 egg, once you are happy with the taste

Roll out pasta sheets using homemade pasta recipe. Take it down to the second to last level on the pasta press so it’s not too thin. 

Lay on lightly floured counter, scoop 1 to 1.5 tsp cheese filling every other inch on pasta strip. Stretch edges horizontally and fold over lightly. Press finger between each cheese bump and then cut with sharp knife. Use fork to close edges. 

Bring pot of water/chicken stock mix to boil with salt. Cook ravioli squares several at a time 1-2 minutes. 

When cooking pasta in Italy they say as soon as you put it in boiling water (water with chicken boullion or chicken stock) they go down and when they come up they are done. 

Traditionally served with Bolognese sauce. 

CREAM SAUCE FOR RAVIOLI

Melt 1/2 stock butter with four fresh sage leaves until golden. Add 3 tablespoons heavy cream. Throw pasta in and stir a bit.