RAVIOLI SPINACH RICOTTA

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 INGREDIENTS

FOR DOUGH
REFINED FLOUR	1 KG
EGG	5 NOS
WATER	150 ML
BUTTER	20 GM
FOR FILLING
RICOTTA CHEESE	400 GM
MOZZARELLA CHEESE	300 GM
PARMESAN CHEESE	100 GM
SPINACH	200 GM
EGG	1 NOS
OREGANO	5 GM
PARSLEY	10 GM
SALT	TASTE
PEPPER POWDER	5 GM
OLIVE OIL	20 ML

METHOD

Place flour in a large bowl. Make a well in the center. Beat the eggs, water and butter pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes. Meanwhile, in an oven, combine sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. In a large bowl, combine filling ingredients. Cover and refrigerate until ready to use. Divide pasta dough into fourths; roll 1 portion to .5-in. thickness. Place rounded 10gm of filling 1 in. apart over half of pasta sheet. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling. Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook until ravioli float to the top and are tender, 1-2 minutes. Drain. Spoon olive oil over ravioli.

Spinach Ricotta Ravioli - 643 calories.