I've served this ravioli with sautéed garlic, sun-dried tomatoes and basil, but you could also use a simple tomato sauce.
the ricotta, parmesan and spinach in a bowl, using a fork. Add salt and
pepper to taste.
3. Beat in the egg, stirring until well-combined.
4. Fill the ravioli. Check out detailed directions
5. Cook in boiling water for 5-7 minutes (exact cooking time will vary, depending upon how large/thick you've made your ravioli). Meanwhile, sauté the garlic in olive oil until the garlic is softened; add the chopped sun-dried tomatoes and shredded basil and cook for another minute or two. Season with salt and pepper as needed. Serve the cooked ravioli with the garlic-basil-tomato mixture, and sprinkle with grated parmesan cheese.
Goat Cheese and Herb Ravioli
Butternut Squash Ravioli
or read holy ravioli! an illustrated guide to making ravioli