A new filing for ravioli
Ingredients
1 pound fresh spinach
1 tablespoon salt
1 tablespoon salt
1 pound ricotta
1 egg
2 tablespoons heavy cream
4 tablespoons grated Parmigiano Reggiano, plus 4 tablespoons grated Parmigiano Reggiano, for garnish
1/4 teaspoon nutmeg
Pinch black pepper
1 egg
2 tablespoons heavy cream
4 tablespoons grated Parmigiano Reggiano, plus 4 tablespoons grated Parmigiano Reggiano, for garnish
1/4 teaspoon nutmeg
Pinch black pepper
In a pot of boiling water, cook the spinach with half of the salt until tender. Remove the spinach from the boiling water and let cool for 2 to 3 minutes. Squeeze out the water from the spinach and chop it up roughly. In a mixing bowl, combine chopped spinach, ricotta, egg, heavy cream, and 4 tablespoons Parmigiano Reggiano. Season with the nutmeg, remaining salt, and black pepper.