Spinach stuffed Ravioli (Emilia-Romagna)

Pasta

Ingredients

Egg Pasta - 6 recipes

Salt

Melted Butter - 1/2-3/4 cup

Grated parmesan cheese - 3/4 cup

Stuffing:

Spinach, spinach beet or spring greens - 1 pound

Salt

Ricotta or fresh cottage cheese - 2 1/4 cups

Grated parmesan cheese - 10 tbps

Eggs, lightly beaten - 2

Freshly grated nutmeg - 1/2 tsp

Stuffing: Wash the spinach leaves very carefully. Put them in a thick bottomed pan, sprinkle lightly with salt and cook, covered, until soft. The water remaining on the leaves will be sufficient to cook the spinach. Drain in a sieve or colander, press dry and chop finely. Mix the spinach with ricotta cheese, parmesan and eggs, and season to taste with salt and grated nutmeg. Mix thoroughly and put aside until required.

Prepare the egg pasta as directed. Roll it out thinly and cut into circles about 2 inches in diameter. Put a little spinach stuffing on each circle and shape into tortellini.. Leave them to dry on a floured cloth. Bring a large pan of salted water to a boil and cook the tortellini until tender. Drain and serve immediately, dressed with melted butter and parmesan cheese.

Serves 6.