More on Ravioli

Posted by admin23 on December 2, 2009

I told you I would be making more ravioli…so last night was it. I took some of the round won ton skins this time, and used a little tart press to make the ravioli. For the filling I took some ricotta cheese, spinach (I used thawed chopped spinach), and some Parmesan cheese and mixed it together until I got the consistency that I wanted. Froze the ravioli on a cookie sheet ( I think this works great) For the sauce I took two tablespoons olive oil heated it in a pan, added a can of diced Italian style tomatoes with the liquid 1 tablespoon of pesto. When that got hot I added almost a whole bag of baby spinach, and what was left of the thawed spinach that I had used for the filling.  When the Spinach wilted and it was hot through and through. I poured it over the cooked ravioli (Frozen ravioli into pot of boiling salted water with olive oil…cook 3 to 4 min. at most), and gently toss. Serve this up with some crusty bread.

Luce, semplice e squisita.

f.y.i no the photo is not of the dish I made, but we were so ravenous by the time dinner was done cooking. I forgot to take a photo.