Ravioli Rapallo Style (Liguria)

Pasta

Ingredients

Dough:

All purpose flour - 5 cups

Eggs - 5-6

Salt

Stuffing:

Spinach, spinach beet or spring greens - 3/4 pound

Hard boiled eggs, chopped - 3

Grated pecorino or Parmesan cheese - 1/3 cup

Salt

Garnish:

Walnut Sauce - 1 1/4 cups

Grated parmesan cheese - 3/4 cup

Dough: Prepare the dough as above. Cover with a cloth and leave for 30 minutes.

Stuffing: Thoroughly wash the greens and cook with very little water until tender. Drain well and chop finely. Put into a bowl, add the hard boiled eggs, cheese and salt to taste and blend until smooth.

Divide the dough into two equal pieces and roll these out into two thin sheets identical in sixe and shape. Arrange teaspoonfuls of stuffing in neat rows about 1 1/2 inches apart on one of the sheets. Cover with the second sheet of dough and press down well between the small mounds of stuffing to seal them. Cut between the mounds with a pastry wheel or a very sharp knife to form squares. Spread them on a clean cloth and leave them, uncovered for 30 minutes.

Bring a large pan of salted water to a boil, add the ravioli, a few at a time and cook for about 10 minutes or until tender. Take them out with a perforated spoon and drain in a colander. Serve dressed with walnut sauce and grated parmesan.

Serves 6