Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. FILLING: Preheat oven to 350 degrees. | 2. Sauté spinach with garlic, shallots and olive oil. | 3. Chop and drain all the liquid from the spinach. | 4. In a bowl, place, spinach, Ricotta, Mozzarella and Provolone. | 5. Mix well until you get a firm texture. | 6. Add salt and pepper to taste. | 7. RAVIOLI: | 8. Roll out dough and cut into sheets of manageable length, approximately 16 inches. | 9. Do not roll out too many sheets at a time or the dough will begin to dry and be difficult to handle- trust me! | 10. Make a row of generous teaspoons of filling, 1 inch apart, across the center of 1 pasta sheet. | 11. Carefully fold the sheet in half toward you, matching the horizontal edges of the dough. | 12. Gently press the filling down with your fingertips. | 13. Press the dough down between each teaspoon of filling to enclose it. | 14. Ttrim off the edges of the dough and cut apart the ravioli. | 15. Gently crimp the edges of the ravioli with a fork. | 16. Lay the ravioli on a lightly floured bed sheet or tea towels and let dry at least 5 minutes before cooking. | 17. COOK: Bring a large pot of salted water to the boil and add ravioli (Very fresh pasta takes about 2 to 5 minutes to cook). | 18. Carefully drain the ravioli and transfer to a warm serving platter; top with tomato sauce and grated Parmesan cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spinach	1/2			16.5	2.925	1.65	0.225
ricotta cheese	1/2	lb		394.6258	6.8946	25.5373	29.4382
garlic	1	tablespoon	chopped	12.665	2.8101	0.5406	0.0425
shallot	2	tablespoons	chopped	14.4	3.36	0.5	0.02
extra virgin olive oil	1/4	cup		-	-	-	-
provolone cheese	1/2	cup	grated	231.66	1.4124	16.8828	17.5692
mozzarella cheese	1	cup	chopped	-	-	-	-
salt pepper				-	-	-	-
pasta	6	sheets		-	-	-	-
butter	1/2	cup		684.0	31.428	21.372	57.6
parmesan cheese	1/4	cup		74.0	8.0	8.0	1.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.