Homemade Ravioli with Ricotta Cheese Filling

Ingredients

1.5 cups Ricotta cheese

1 10 ounce package frozen chopped Spinach; thawed and drained (optional)

1/2 cup Grated parmesan cheese

2 Egg yolks

1/2 teaspoon Salt

1/4 teaspoon Pepper

2 tablespoons softened butter

1 egg

Grated parmesan cheese

1 Recipe Jeff's homemade pasta

1 Recipe Jeff's homemade pasta sauce

4 qt Water

Combine ricotta cheese, spinach, 1/2 cup Parmesan cheese, egg yolks, 2 tablespoons butter, salt, and peppser.  Stir well to combine.  Set aside.

Beat 1 egg in a bowl, set aside for egg wash.

Follow directions from the homemade pasta recipe to prepare dough but stop before you cut the pasts into desired shapes.  At this point you should have thin sheets of pasta dough.

Dust the counter and dough with flour, and lay out each long sheet of pasta. Brush the top surface of dough with egg wash. Drop 1 tablespoon of cooled filling about 2 inches apart on half the sheet of pasta. Fold the unfilled half over the filling. With an espresso cup or finger, gently press out air pockets around each mound of filling and form a seal. Use a crimper to cut each pillow into squares. Check to make sure the crimped edges are well sealed before cooking.  Each sheet should make 10-12 raviolis.

If making ravioli in advance, dust with cornmeal to prevent them from sticking and refrigerate.

When ready, cook the ravioli in plenty of boiling water for 10 to 15 minutes. Ravioli will float to the top when cooked so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon

Plate the pasta, top with Jeff's homemade pasta sauce and grated parmesan cheese before serving.

This recipe with Jeff's homemade pasta recipe should make between 30-35 big raviolis or 45-50 small raviolis (depending on how much ricotta cheese filling you add to each ravioli).

5-6 big raviolis equals 1 good serving.