Spinach And Cheese Ravioli With Fresh Tomato Sauce

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This is deee-licious and not at all difficult. A filling alternative to meat dishes. This is the

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Steps

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Filling: preheat oven to 350 degrees.

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Saut spinach with garlic , shallots and olive oil.

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Chop and drain all the liquid from the spinach.

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In a bowl , place , spinach , ricotta , mozzarella and provolone.

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Mix well until you get a firm texture.

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Add salt and pepper to taste.

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Ravioli:.

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Roll out dough and cut into sheets of manageable length , approximately 16 inches.

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Do not roll out too many sheets at a time or the dough will begin to dry and be difficult to handle- trust me !.

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Make a row of generous teaspoons of filling , 1 inch apart , across the center of 1 pasta sheet.

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Carefully fold the sheet in half toward you , matching the horizontal edges of the dough.

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Gently press the filling down with your finger.

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Press the dough down between each teaspoon of filling to enclose it.

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Ttrim off the edges of the dough and cut apart the ravioli.

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Gently crimp the edges of the ravioli with a fork.

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Lay the ravioli on a lightly floured bed sheet or tea towels and let dry at least 5 minute.

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Ingredients

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spinach, ricotta cheese, garlic, shallots, extra virgin olive oil, provolone cheese, mozzarella cheese, salt and pepper, pasta, butter, parmesan cheese