Ricotta and spinach ravioli

I made a batch of pasta in a previous post, and with it ready you just roll it out and make small rectangles of the pasta dough. It is the first step to getting the ravioli.
A ravioli with friends in the background.
Ingredients for the filling:

  • Ricotta
  • Spinach
  • Garlic
  • Honey
  • Salt
  • Pepper

Mix the filling.
It is very easy to add too much filling. This makes it difficult to close the ravioli making the filling run out when the pasta is cooked.
Visible and hidden filling.
Apply a little water on the edge of the pasta rectangle to keep it together when it is folded over to enclose the filling. You can also pinch it a bit so that it fits tightly.
More half done ravioli.
Below are the ricotta and spinach ravioli served with a browned butter sauce with lemon juice in it, very tasty.
The sauce is butter browned so that it turns brown but not burnt. When it has the right color the lemon juice is added.
Ravioli ready to eat served with a burnt butter sauce.

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