Miette Culinary 109 MacDougal Street

Spinach and Cheese Ravioli

Ingredients
1 C. Ricotta Cheese
1 Small Package Chopped Spinach, defrosted and Drained
Salt, Pepper, Nutmeg to Taste
2 Eggs, Beaten
1 Egg beaten with 1 T. Water

Procedure for filling
1. Combine Ricotta, Spinach, Seasonings and Eggs
2. Taste and adjust as needs

Procedure for ravioli
1. Divide Dough into 6 pieces
2. With Rolling Pin, roll out each piece into long rectangle ½ inch thick
3. With Pasta Machine on thickest setting,
4. run each piece through 3 or 4 times
5. Making the machine gradually thinner and thinner as you go, roll the pasta
6. through until it has gone through the thinnest setting. Set aside
7. To form ravioli. Drape Pasta Sheet over tray that looks like ice cube tray
8. Gently press with plastic to form pockets. Fill pockets with filling
9. Egg wash liberally, place second sheet on top. Use rolling pin to cut off

109 MacDougal Street, Suite 2, New York, NY 10012
Telephone (212) 460-9322 Fax (212) 460-9579

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