My Grandmother says that “Watching Haley eat is an art in itself.” She is so cute. However when I was eating these Raviolis it was down right ridiculous! I would not be quite about how amazing I thought these pockets of love were! My husband was looking at me like I was completely nuts! I was talking to these little things and with each bite I closed my eyes and “Mmmmmm……ing” every single time! So must I say more? This recipe is incredible simple and so much fun to make. Just you wait, you will be Mmmmm..ing with each bite too.
Fresh Pasta Dough
12 ounces Organic Spinach, frozen and chopped
16 ounces Ricotta Cheese
2 Garlic Cloves, minced
1/4 Cup Flat Leaf Parsley, chopped
3/4 Cup Parmesan Cheese, grated
Black Pepper, freshly cracked
White Truffle Oil
1. Drain the Spinach into a colander, drain and rinse well. Place the wet spinach onto paper towels or a clean kitchen towel and squeeze as much of the remaining water from the spinach as possible.
2. In a large bowl, mix the ricotta, garlic, spinach, parsley, parmesan and sea salt and pepper to taste. Fold in enough cream to make the mixture soft and malleable.
3. Roll out the pasta to thin sheets. Cut the desired squared sizes you would like for the ravioli. Cover with a damp cloth while you make the ravioli. Working 2-4 squares at a time, spoon 1-1 1/2 teaspoons of the filling onto the middle of every other square. Place another ravioli square on top of the mixture and gently pinch the bottom and top layers together. (If they do not stick together easily, brush the edges with water.)
4. Bring a large pot of water to a simmer and add a generous tablespoon of sea salt. Add the ravioli. Cook for a few minutes until the pasta is al dente and the ravioli floats to the top of the water. Be careful not to allow the water to reach a rolling boil or the ravioli could fall apart. Remove with a skimmer and place a few on each plate. Drizzle with the White Truffle Oil and grate parmesan and freshly ground pepper. Serve immediately.