Ravioli with ricotta and spinach (Ravioli ricotta e spinaci) from An A-Z of Pasta: Stories, Shapes, Sauces, Recipes (page 246) by Rachel Roddy

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lepa on August 16, 2021

    I made this with Carla's variation (in the headnotes, including semolina flour). It was my first time making ravioli and we liked the results. I served it with Marcella Hazen's tomato, butter and onion sauce instead of sage butter, which was a nice combination. Watch the nutmeg here, as I overdid it a bit.

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