Directions

• Steam a bundle of fresh spinach until it’s vibrant green and slightly wilted. Chop this up finely with a sharp knife, and mix 50/50 with Ricotta Cheese. Add about a tablespoon and a half of Parmigiano-Reggiano cheese, as it provides a nice flavor as well as draws some moisture out of the mixture. Season with salt and pepper and set aside to fill your Ravioli
• In a separate bowl, combine 1 ground or finely chopped (cooked or leftover) Mariano’s Sausage with a handful of fresh chopped parsley and one egg. Mix until the mixture can be formed into tiny loose meatballs.
• Take a sheet of pasta (the recipe can be found from Mariano’s Fresh Pasta Recipe!) that has been flattened to a number 6 setting - or until you can start to see your fingers through the pasta without it tearing. Lay it flat and place a tiny teaspoon full of either filling down, spaced an inch apart.
• Brush the edge of the dough lightly with 1 beaten egg to help things stick together when folded.
• Fold the dough over on itself so that the filling is tucked away nicely inside the pasta. In between each dollop of filling, press down with either your fingers or a small dowel in order to press the air out of the pasta. Then press down on the open edge to seal the entire strip of pasta.
• Using a knife or pasta cutter, cut the Raviolis out into square pieces. Optionally, you can pat down the edges with a fork for a nice design and tighter seal.
• If your Ravioli are too soft, you can let them dry under a fan or near an open window for about 15 minutes to dry off a bit.
• Bring a pot of water to a very low boil. The gentler the better, as we don’t want to risk the Raviolis bursting in the pot! Boil the ravioli for a few minutes until they begin to float and are fork-tender.
• Heat up or cook some tomato sauce (you can use Mariano’s Tomato Sauce Recipe if you don’t have your own!), and serve hot on top of your freshly cooked ravioli.
• Optionally top with more Parmigiano-Reggiano cheese and serve!