Ravioli
3/13/2010
From various sources

filling
2 tbsp butter
1/4 c minced onion
1 box froz spinach, thawed, drained, and chopped
15 oz ricotta
3/4 c parmesan
(optional - fresh parsley, or other herbs)
(next time try adding some romano, too!)


using pasta recipe on back of ravioli maker box
makes enough dough for 5 dozen + 4 (64) raviolis
let the dough rest for 45 minutes
using pasta roller, only roll to thickness of 7
do not overlap raviolis to dry
dry raviolis for an hour
turn over
either dry for another hour, or freeze at this point

cooking time...
if fresh, 8 minutes was way too long
if let dry, and fresh, 5 minutes