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Ravioli di Spinaci al tre Formaggi

NORMAL | 30 MIN | SERVES 4-6

Ingredients

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

Directions

Step 1
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.

Step 2
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.

Step 3
Place a second layer of fresh pasta over the top and press firmly to cut the ravioli.

Step 4
Bring a pot of water to a boil, salt the water and add the ravioli cooking for 3-4 minutes or until al dente.

Step 5
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.

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Organic Extra Virgin Olive Oil - Medium
Organic Extra Virgin Olive Oil - Medium
Organic Extra Virgin Olive Oil - Medium
Organic Extra Virgin Olive Oil - Medium
Organic Extra Virgin Olive Oil - Medium
Organic Extra Virgin Olive Oil - Medium

Organic Extra Virgin Olive Oil - Medium

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