Ravioli with spinach and ricotta cheese filling

Ingredients

• 1 tbsp olive oil
• 1 bunch spinach
• 2 -3cloves garlic
• 1 tbsp oregano
• 1 tbsp grated Parmesan cheese
• 3/4 cup ricotta cheese
• 1/4 tbsp salt

Method

1) Heat olive oil on medium heat add finely chopped garlic and saute it, add spinach and cook covered, until spinach get soft.

2)  Chop cooked spinach finely and move to a bowl.   Add Parmesan cheese, ricotta cheese, oregano and salt to taste and mix well.

3) Divide the ravioli/pasta dough into 2 equal halves and roll each half into a very thin sheet with a rolling pin or use a pasta machine. It’s important that the ravioli dough be rolled very thinly (paper-thin), otherwise ravioli will be too solid when cooked, because dough expands during cooking.

4) Once you rolled sheets of dough, shape individual raviolis and stuff the spinach cheese mixture and cover it with another rolled pasta sheet and press it with the fork on the edges so the sheets get stick to each other.

6)   When you are done shaping ravioli, bring a big pot of water to boil, add ravioli and cook until ravioli floats on top, then drain.

7)  To serve, add cooked ravioli to the sauce at the last minute.  Allow both ravioli and the sauce achieve same temperature and garnish with basil.