Spinach And Three Cheese Ravioli With Sugo Sauce Recipes

SPINACH AND CHEESE RAVIOLI WITH FRESH TOMATO SAUCE

Steps:

• FILLING: Preheat oven to 350 degrees.
• Sauté spinach with garlic, shallots and olive oil.
• Chop and drain all the liquid from the spinach.
• In a bowl, place, spinach, Ricotta, Mozzarella and Provolone.
• Mix well until you get a firm texture.
• Add salt and pepper to taste.
• RAVIOLI:.
• Roll out dough and cut into sheets of manageable length, approximately 16 inches.
• Do not roll out too many sheets at a time or the dough will begin to dry and be difficult to handle- trust me!
• Make a row of generous teaspoons of filling, 1 inch apart, across the center of 1 pasta sheet.
• Carefully fold the sheet in half toward you, matching the horizontal edges of the dough.
• Gently press the filling down with your fingertips.
• Press the dough down between each teaspoon of filling to enclose it.
• Ttrim off the edges of the dough and cut apart the ravioli.
• Gently crimp the edges of the ravioli with a fork.
• Lay the ravioli on a lightly floured bed sheet or tea towels and let dry at least 5 minutes before cooking.
• COOK: Bring a large pot of salted water to the boil and add ravioli (Very fresh pasta takes about 2 to 5 minutes to cook).
• Carefully drain the ravioli and transfer to a warm serving platter; top with tomato sauce and grated Parmesan cheese.