A delectable combination of spinach sauteed in garlic, smothered in ricotta, parmesan and cottage cheeses, wrapped in fresh basil ravioli pasta.
1 Batch prepared Basil Ravioli Dough
1 pkg Fresh Spinach (8 oz), wash & well drained
1 c. Ricotta Cheese
1/2 c. Cottage cheese
1/4 c. Parmesan Cheese, (Shredded)
1 tsp Minced Garlic
1/2 tsp Salt
1/8 tsp Pepper
Dash Olive Oil
Tear or lightly chop the spinach.
In a medium saucepan heat a dash of olive oil over medium heat. Add garlic and saute for about 30 seconds, add fresh spinach and saute stirring lightly until leaves are wilted. Remove from heat. In a medium bowl combine cheeses, add salt and pepper, add spinach/garlic mix and stir well to combine.
Place the prepared dough on the ravioli form, indent and then fill:
Cover and seal the raviolis. Bring a large stockpot of water to a rapid boil over high heat, drop the raviolis in and cook 3-5 minutes or until al dente. Raviolis will float when they’re cooked, but be sure to taste test them to your preference. If the dough is too thick they will take longer to cook.
Serve with marinara or your favorite tomato sauce drizzled over top and a sprinkle of mozzarella cheese.