Steam a bundle of fresh spinach until it’s vibrant green and slightly wilted. Chop this up finely with a sharp knife, and mix 50/50 with Ricotta Cheese. Add about a tablespoon and a half of Parmigiano-Reggiano cheese, as it provides a nice flavor as well as drawing some moisture out of the mixture. Season with salt and pepper and set aside for filling your Ravioli
In a separate bowl, combine 1 ground or finely chopped (cooked or leftover) Capital Italian Sausage with a handful of fresh chopped parsley and one egg. Mix until the mixture can be formed into tiny loose meatballs.
Take a sheet of pasta (recipe can be found from Mariano’s Fresh Pasta Recipe here!) that has been flattened to a number 6 setting – or until you can start to see your fingers through the pasta without it tearing. Lay it flat and place a tiny teaspoon full of either filling down, spaced an inch apart.
Brush the edge of the dough lightly with 1 beaten egg to help things stick together when folded.
Fold the dough over on itself so that the filling is tucked away nicely inside the pasta. In between each dollop of filling, press down with either your fingers or a small dowel in order to press the air out of the pasta. Then press down on the open edge to seal the entire strip of pasta.
Using a knife or pasta cutter, cut the Raviolis out into square pieces. Optionally, you can pat down the edges with a fork for a nice design and tighter seal.
If your raviolis are too soft, you can let them dry under a fan or near an open window for about 15 minutes to dry off a bit.
Bring a pot of water to a very low boil. The gentler the better, as we don’t want to risk the Raviolis bursting in the pot! Boil the ravioli for a few minutes until they begin to float and are fork-tender.
Heat up or cook some tomato sauce (you can use Mariano’s Tomato Sauce Recipe if you don’t have your own!), and serve hot on top of your freshly cooked ravioli.
Optionally top with more Parmigiano-Reggiano cheese and serve!
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