Ravioli di Spinaci al tre Formaggi
8 oz. Fresh Ricotta
8 oz. Goat cheese
⅓ lb. Freshly grated Parmesan cheese
5 oz. Spinach – blanched and rough chop
¼ Tsp. Nutmeg
Salt and pepper, to taste
Fresh pasta dough
Basic tomato sauce
ENZO Organic Medium Extra Virgin Olive Oil, for finishing
To prepare the filling: In a large bowl mix together the fresh ricotta, goat cheese and parmesan cheese until smooth and creamy. Blend in the spinach, nutmeg, salt and pepper.
Roll out the fresh pasta dough in sheets to the desired thickness. Using a ravioli cutter mark the desired cut marks lightly, then place a teaspoon to ½ tablespoon size spoonful of the cheese mixture inside each mark.
Place a second layer of fresh pasta over the top and press firmly to cut the ravioli.
Bring a pot of water to a boil, salt the water and add the ravioli cooking for 3-4 minutes or until al dente.
Remove ravioli from the water and place in a sauté pan with the basic tomato sauce. Combine the ravioli and pasta sauce for 1 minute. Plate the ravioli and sprinkle with Parmesan cheese and drizzle with olive oil.