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Florentine Ravioli Filling

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      Title: FLORENTINE RAVIOLI FILLING
 Categories: Pasta, Cheese, Italian
      Yield: 1 Batch
 
     16 oz Ricotta, skim milk
      2    Eggs
      6 oz Mozzarella; shredded
      3 tb Parsley, fresh; chopped
      2    Garlic clove; chopped
    1/2 pk Spinach, frozen chopped;
           -thawed & drained
      4 oz Parmesan or Romano; grated
 
  In a large mixing bowl beat the ricotta and eggs until fluffy and well
  combined. Add the parsley, garlic and spinach and mix together with a
  spoon.  Stir in the shredded cheese and stuff into prepared ravioli
  pasta. This is also a wonderful filling for manicotti, large pasta
  shells, and as the cheese filling for a truly sinful lasgna.  I
  almost forgot, I add a healthy dose of fresh cracked pepper.
  
  BTW, be sure you drain and squeeze as much water as possible out of
  the spinach or the filling will be very runny.
  
  If you want to try the wonton wrappers place a tablespoon or so of
  filling in the middle of one wrapper, cover with another wrapper
  being careful to press all of the air out as you seal the two
  together. You can get a good seal if you brush the edges with a
  little water first. If you don't press out the air the ravioli tend
  to burst when you boil them. Drop a few at a time into rapidly
  boiling water and remove when they float to the top. Serve with your
  favorite sauce (nice with marinara or alfredo). You might try a dash
  of nutmeg in the filling as a variation, seems to me it would be very
  nice with the cheese and spinach.
  
                     FROM:      Sandi Kammerzell
 
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