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Ravioli… molto buono!

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)

Cooking Time:

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.

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