I’ve always wanted to make ravioli. This past x-mas, I got a ravioli cutter in my stocking. (Thanks, Santa)

We also made the pasta sheets for the ravioli, but I don’t have the recipe here just yet…


Spinach and Ricotta Filling
3/4 pound spinach leaves, stemmed and washed
2 tablespoons unsalted butter
1/2 small onion, minced (about 1/4 cup)
salt
1 cup ricotta cheese*
3/4 cup grated Parmesan cheese
1 large egg yolk

Cook cleaned spinach leaves over medium heat until spinach wilts, about 5 minutes. Cool the spinach slightly, squeeze out the excess liquid, chop fine and set aside.

Heat the butter in a small skillet. Add the onion and saute until translucent, about 5 minutes. Stir in the chopped spinach and salt to taste; cook for 1 minute.

Transfer the spinach mixture to a medium bowl and cool slightly. Stir in the remaining ingredients. The filling can be covered and refrigerated overnight.

* We used cottage cheese as a healthier substitute…and it tasted great!

Butter and Sage Sauce
8 tablespoons unsalted butter
2 tablespoons minced fresh sage leaves
1/2 teaspoon salt

Melt the butter in a medium skillet; cook over medium heat until the butter just begins to color, about 3 minutes.

Add the sage and cook until golden brown, about 1 minute. Stir in the salt. keep the sauce warm until ready to use. (Be careful of burning!)