4 cups flour
3 eggs
1 tablespoon water
Mix the above ingredients together, making a dough and work until firm. Cut in two and roll into 2 thin sheets.
Filling:
10 ounces frozen chopped spinach
1 tablespoon finely chopped onion
1 tablespoon butter or margarine
1 beaten egg
2/3 cup ricotta cheese
1/2 cup grated Romano cheese
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
Saute onion in butter or margarine until onion is tender but not brown. Squeeze spinach to remove the excess moisture, then add to the sauteed onions mixture and heat through. In mixing bowl combine egg, ricotta, Romano, salt, nutmeg and spinach mixture. Mix thoroughly. Place 1 teaspoon of mixture on one of the dough sheets spacing at about 2 inches. To seal the dough, dip your finger into cold water and moisten the dough around each ricotta mound. Place second sheet over the first and press with fingers around each mound. Cut into 2 inch squares, making sure that the edges are well sealed. Boil water which is salted, add a little olive oil to the water to prevent sticking. Drop the ravioli one by one into the boiling water. Cook in batches not to crowd the pan. The ravioli will rise to the top of the water when they are cooked. Remove with a slotted spoon. Serve with quick tomato sauce or with butter and Romano cheese.
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