Spinach-Ricotta Ravioli | Rouxbe Online Culinary School

Ingredients

• 1 cup (8 oz/225 g) ricotta cheese
• 1 bunch spinach (about 2 to 3 cups, packed/100 g)
• 1 large egg
• 1 clove garlic
• 1/4 cup (1 oz/30 g) Parmesan, Romano or Asiago cheese
• 2 tbsp Italian parsley, basil or mint
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp freshly grated nutmeg