Up next on my pasta journey…. Ravioli!
Again as in my previous posts, I used the Basic Pasta Dough Recipe a truly versatile dough to use as a staple.
**Remember to flour the pasta sheets as necessary to prevent sticking and tearing.
For the Filling:
1/4 lbs. Ground Italian Sausage (browned and drained)
2 tbsp grated Parmesan Cheese
1/4 c Ricotta Cheese
2 tbsp shredded Mozzarella Cheese
2 tbsp Feta Cheese Crumbles
1/4 Frozen Spinach (thawed and squeezed dry)
Depending on thickness of dough and amount of filling the ravioli can take beyween 3 – 6 minutes in rapidly boiling, salted water. I found that cooking this in small batches for 4 minutes worked well.