Spinach Ricotta Ravioli

Stolen on: June 30, 2004

Black Sea Bass with Spinach Ricotta Ravioli

This is a 3-part recipe:
Black Sea Bass
Spinach Ricotta Ravioli
Garlic Goat Cheese Cream Sauce

Click here to learn more about Chefs Filippo Grillo and Alessandro Crespo

Amalfi
143 North La Brea
Los Angeles, California
323-938-2504

Spinach Ricotta Ravioli

Amalfi

Black Sea Bass is $30 at Amalfi, $16 for Ravioli Sampler to accompany. Cook at home for $ 9.51.

This is a 3-part recipe:
Black Sea Bass
Spinach Ricotta Ravioli
Garlic Goat Cheese Cream Sauce

2 sheets ravioli dough $ .80
4 oz. fresh Spinach - $ .30
1 tbsp. Olive oil - $ .08
2 oz. Ricotto cheese - $ .25
1 oz. fresh parmesan - $ .70
2 Eggs - $ .23
1/8 tsp. Nutmeg - $ .05

Prepare ravioli stuffing by sautéing spinach with olive oil, salt and pepper; then allow spinach to cool. Combine spinach with 1 beaten egg, ricotto cheese, parmesan and nutmeg. If ravioli dough isn’t possible, wonton wrappers can be found in most supermarkets. Assemble ravioli by first brushing dough with slightly watered down egg wash. Scoop 1 oz. portions of ravioli filling onto dough and then cover with a matching piece of dough. Press down around filling with a water glass. Press hard enough to cut completely through both layers of dough. Use dinner fork to seal layers together. Cook ravioli in salted, boiling water for 5-7 minutes or until desired texture is reached.

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	Spinach Ricotta Ravioli
	Amalfi

	Black Sea Bass is $30 at Amalfi, $16 for Ravioli Sampler to accompany. Cook at home for $ 9.51. This is a 3-part recipe: Black Sea Bass Spinach Ricotta Ravioli Garlic Goat Cheese Cream Sauce 2 sheets ravioli dough $ .80 4 oz. fresh Spinach - $ .30 1 tbsp. Olive oil - $ .08 2 oz. Ricotto cheese - $ .25 1 oz. fresh parmesan - $ .70 2 Eggs - $ .23 1/8 tsp. Nutmeg - $ .05 Prepare ravioli stuffing by sautéing spinach with olive oil, salt and pepper; then allow spinach to cool. Combine spinach with 1 beaten egg, ricotto cheese, parmesan and nutmeg. If ravioli dough isn’t possible, wonton wrappers can be found in most supermarkets. Assemble ravioli by first brushing dough with slightly watered down egg wash. Scoop 1 oz. portions of ravioli filling onto dough and then cover with a matching piece of dough. Press down around filling with a water glass. Press hard enough to cut completely through both layers of dough. Use dinner fork to seal layers together. Cook ravioli in salted, boiling water for 5-7 minutes or until desired texture is reached. For more recipes, go to www.archive.supermarketguru.com