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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Make sure to keep the balls small or you will have trouble keeping them together. I love this served with Baked Asparagus (#21438). Ingredients:
500 g frozen chopped spinach, cooked and drained |
150 g ricotta cheese |
150 g gorgonzola |
3 large egg yolks |
150 g freshly grated parmesan cheese |
salt and pepper |
nutmeg |
plain flour |
50 g butter |
1 clove garlic, minced |
Directions:
1. Place the ricotta, gorgonzola and egg yolks in a bowl.
2. Season with salt, pepper and nutmeg, then blend with a hand blender.
3. Stir in the spinach and two-thirds of the parmesan cheese.
4. Spread the flour out on a counter or cutting board.
5. Then take the ravioli mixture out by the spoonful.
6. You want a lump about the size of a walnut.
7. Roll it in the flour, shaping it into a round as you go.
8. Once you have five or six balls, drop them into a pot of boiling water and cook for 30 seconds.
9. They will rise to the top when done.
10. Remove with a slotted spoon, let drain and then place in a bowl.
11. Cover to keep warm.
12. Continue until all the ravioli balls are cooked.
13. Melt the butter over a low heat, stir in the garlic and let cook very gently for up to a minute.
14. Serve immediately, garnished with the left over left over parmesan and garlic butter.
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