Recipe - Ravioli With Spinach

PASTA
1 pound Fresh pasta sheets
(extrathin if possible)

FILLING
1 Yellow onion; minced
1 tablespoon Chopped garlic
Olive oil
1 Bunch spinach; destemmed,
Washed and coarsley chopped
2 pound Ricotta cheese
One half cup Reggiano Parmesan cheese
One half cup Chopped pinenuts
Salt and pepper; to taste

SAUCE
3 cup Heavy cream
1 tablespoon Finely minced garlic
3 Sundried tomatoes; thinly
cut or sliced up
3 tablespoon Fresh chopped herbs:
marjoram; thyme; parsley,
chives, and basil; (if in
season)
Salt and pepper; to taste
One half cup Reggiano Parmesan

1. To make the filling, saute the onion and garlic in olive oil until soft.
Add the spinach and cook until the leaves have wilted. Remove from heat and
cool.

2. Combine the ricotta cheese, Parmesan, pinenuts, salt, and pepper.

3. To make the pasta, fill the pasta sheets with even rows made by placing
a generous tablespoon of the filling on the pasta.

4. Seal by crimping and cut into rectangles approximately 2One half x 3 inches
or to desired size. Allow 4 ravioli per person.

5. Drop the ravioli into salted, boiling water for 23 minutes depending on
thickness of dough. Drain in colander.

6. To prepare the sauce, bring the cream and garlic to a boil. Reduce the
heat to a moderate flame and continue boiling until the cream is reduced by
half.

7. Add the sundried tomatoes and the fresh herbs and taste for salt and
pepper.

8. Add the cheese and ravioli last.

NOTE: Fresh pasta sheets are available at any good specialty store. You may
want to spray the pasta with water, sparingly, to facilitate crimping to
seal the ravioli. You may not need all the sauce, but it is nice to have a
little extra just in case a guest prefers his pasta with more sauce.

GREENS

From the Micro Cookbook Collection of American recipes, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.