RAVIOLI FILLINGS
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SPINACH & RICOTTA FILLING

    10 Oz. Frozen Chopped Spinach
    1 egg
1 Tbs. Unsalted Butter
1 Tbs. Extra Virgin Olive Oil
    1 Cup Imported Ricotta Cheese
    1 Cup Freshly Grated Parmesan Cheese
     Salt and Pepper To Taste
     ½ Tsp Freshly Grated Nutmeg (or Equivalent in prepared nutmeg)
1 Tsp. Minced Garlic

Cook spinach per package directions.  Make sure to drain all liquid from spinach. I recommend using the towel wringing method.

Combine butter and olive oil in a large skillet. Add garlic. When garlic softens, stir in spinach. Season with salt and pepper. Cool. Add beaten egg, Parmesan and nutmeg.

Drain Ricotta in strainer or colander and gently press to remove excess liquid. Add to mixture and combine well.

Taste and adjust seasoning as required.

Filling can be prepared in advance and refrigerated for up to 24 hours.

Follow separate pasta preparation recipe. Use pasta machine or hand rolling method until you have thin rectangular sheets.

Fill pasta with 2 Tsp. filling per ravioli. Space 2" apart on ½ of each sheet/strip of pasta.
Fold unfilled side over filling side of pasta. Firmly press edges to seal.
Use a traditional ravioli cutter/crimper to cut individual ravioli.

Cup your hands and very gently press dough around the filling.  This removes excess air and prevents ravioli from bursting open during cooking.

Lay finished ravioli on parchment covered cookie sheets and refrigerate uncovered until ready for preparation.

Fill large pot 2/3 full with water, adding 2 pinches of salt. Bring water to full boil. Add ravioli gently a few at a time.  Return water to boiling and cook uncovered. Stir gently a few times to keep ravioli from sticking to the bottom of the pot. Ravioli are done when they float to the top.
Drain Ravioli well. Do not rinse. Return to pot and gently fold in your sauce of choice or fill a warmed bowl/platter with Ravioli and dress with sauce.

Serve immediately with marinara, butter and sage or a pesto sauce.

Please see separate recipes for sauces.

Recipe fills approximately 50 ravioli, depending on size.
   
    CHEESE FILLING

                                                      1 Cup Imported Ricotta Cheese
4 Oz. Mozzarella - Shredded
1/4 Cup Fresh Gated Parmesan Cheese
1 Egg
1 Tbs. Fresh Parsley - Chopped
Pinch Nutmeg
Salt & Pepper To Taste

Combine all ingredients in a large bowl.

Fill pasta according to direction above.

Cook per directions above.

Serve immediately with marinara, butter and sage or a pesto sauce

MEAT FILLING

1/4 Lb. Ground Pork
1/4 Lb. Ground Beef
1Tbs.  Unsalted Butter
2 Tbs. Onion - Minced
10 Oz. Frozen Spinach
1 Egg Yolk
Pinch of nutmeg
Fresh Grated Parmesan or Pecorino

Cook spinach and drain per directions above.

Sauté onion in butter over medium heat until soft, but not browned. 
Add meat and cook until meat loses pink color.
Put mixture in a bowl and add remaining ingredients.  Combine well and fill ravioli per directions above.

Meat filled ravioli is best served with a marinara sauce and fresh grated Parmesan or Pecorino alongside to sprinkle over ravioli and sauce.