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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make sure that you have a single sheet of dough. | 2. Place a teaspoonful of filling in the middle. | 3. Wet the bottom edge with cold water (about 1/4"), fold the top of the pasta over the filling and press down with your finger to seal the bottom. | 4. Make sure that the seal is complete so that the filling can't leak out while you are cooking the ravioli. | 5. You can also use the tines of a fork it the edge isn't holding. | 6. Continue until you have enough ravioli for the number of people you are serving - between 6 and 12 each, depending on whether you are serving the ravioli as a first or main course, how heavy the sauce, your guests' index on the 'noble trencherman' scale. | 7. These ravioli are pretty tasty and can sometimes inspire dilatory eaters to greater efforts. | 8. Set ample water to boil in a large pot. | 9. When the water is boiling, add a T or 2 of salt, return the water to the boil, and start putting in the ravioli, a few at a time. | 10. These cooked quickly - about a minute (they float right to the top and become translucent). | 11. Lift them out individually with a slotted spoon, and flip them separately onto a clean dish towel to dry. | 12. You can arrange them in heated separate plates and ladle the sauce on individually or put them all in a heated serving dish (a trick is to put a tablespoon or two of your sauce in the bottom of the dish before you put in the ravioli), stir, and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	24			1716.0	8.64	150.72	114.12
spinach				-	-	-	-

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