{"id":242,"date":"2013-10-20T19:42:35","date_gmt":"2013-10-21T02:42:35","guid":{"rendered":"http:\/\/www.hhhh.org\/perseant\/foodlog\/?p=242"},"modified":"2013-10-20T19:42:35","modified_gmt":"2013-10-21T02:42:35","slug":"spinach-and-ricotta-ravioli-filling","status":"publish","type":"post","link":"https:\/\/www.hhhh.org\/perseant\/foodlog\/?p=242","title":{"rendered":"Spinach and Ricotta Ravioli Filling"},"content":{"rendered":"<div>A new<a href=\"http:\/\/www.foodnetwork.com\/recipes\/keith-famies-adventures\/spinach-and-ricotta-ravioli-recipe\/index.html\"> filing for ravioli<\/a><\/div>\n<div>Ingredients<\/div>\n<div>1 pound fresh spinach<br \/>\n1 tablespoon salt<\/div>\n<div>1 pound ricotta<br \/>\n1 egg<br \/>\n2 tablespoons heavy cream<br \/>\n4 tablespoons grated Parmigiano Reggiano, plus 4 tablespoons grated Parmigiano Reggiano, for garnish<br \/>\n1\/4 teaspoon nutmeg<br \/>\nPinch black pepper<\/p>\n<\/div>\n<div>\n<div>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.<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>A new filing for ravioli Ingredients 1 pound fresh spinach 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 In a pot of boiling water, cook the spinach with half of the salt &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.hhhh.org\/perseant\/foodlog\/?p=242\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Spinach and Ricotta Ravioli Filling&#8221;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-242","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=\/wp\/v2\/posts\/242"}],"collection":[{"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=242"}],"version-history":[{"count":1,"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=\/wp\/v2\/posts\/242\/revisions"}],"predecessor-version":[{"id":243,"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=\/wp\/v2\/posts\/242\/revisions\/243"}],"wp:attachment":[{"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=242"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=242"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=242"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}