Spinach & Ricotta Ravioli
First make your pasta, but don't put it through the fettucine/spaghetti cutter, just leave the flat bit to dry a bit. I cheated and kneaded the pasta in the Kitchen Aid because I was in a bit of a hurry.
You will notice that I have the same helper with the pasta machine as I did in my post back in October 2006!
Finely chop half a shallot.
Grate a little fresh nutmeg into the bowl with the onion. (Or use child labour).
Wash a few leaves of spinach and then wilt with some boiling water.
Squeeze out the spinach and finely chop. Add to the bowl with the nutmeg and onion. Grab your ricotta and add that. (I used just under half of this 250g pot).
Mix it all up and season with salt and freshly ground pepper to taste.
Take your flattened pasta and make the ravioli. I don't have one of those special tins to make them so I use my smallest cookie cutter to cut out some shapes. But you could just cut the pasta with a knife and make squares or triangles.
Wet the edges of the shapes and stick the topper pieces on them pressing firmly to make them stick. Mine end up looking like flying saucers :-)
Boil up a big pan of water, salting to taste. Place the ravioli into the boiling water and cook until al dente. You may have to do it in batches.
While that is happening you could make this Blue Cheese sauce or this Walnut and Garlic one. We had it with blue cheese. I was going to take a photo of the finished product but I was too slow! They were gobbled down too quick.