4 Servings
Ingredients
Dough
3 1/2 cups all purpose flour
4 eggs
Filling
1 pound fresh spinach
1 pound ricotta
1 egg
2 tsp heavy cream
4 tsp grated Parmigiano Reggiano
Nutmeg
Salt
Directions
Dough
1. Make a crater with the flour
Incorporate the flour into the eggs with a fork. Knead the flour and eggs together to form dough. Knead until the dough is worked together. Set aside until the raviolis are ready to be assembled.
2. Cook the spinach
In a pot of boiling water, cook the spinach with pinch of salt, until tender. Remove the spinach and let cool. Squeeze out the water from the spinach and chop roughly.
3. Make filling
In a bowl, combine the spinach, ricotta, egg, heavy cream, and 4 tablespoons of Parmigiano Reggiano. Season with some nutmeg and salt.
4. Assemble raviolis
Cut the dough into 4 pieces. Roll out each piece to form a 1/8 inch-thin layer. Place 1 spoon of filling on 1 sheet of dough. Repeat with remaining fillings and sheets.Pinch the dough around the filling to form the ravioli. Use a cookie cutter or a knife to cut out the raviolis. Pinch the edges of each ravioli with the tines of a fork. Set aside on a plate lightly dusted with flour.
