ingredients
- 1 pound fresh spinach
- pinch salt
- 1 pound ricotta
- 1 egg
- 2 tablespoons heavy cream
- 4 tablespoons grated Parmigiano Reggiano,
- Pinch black pepper
Directions
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 salt, and black pepper. Let chill for 1 hour before making ravioli.
