Naked Ricotta-Spinach Ravioli

Ingredients

• 1 lb. fresh spinach leaves
• 1 lb. ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 garlic cloves, minced
• 1 egg
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1/2 tsp. nutmeg

Instructions

1. Remove stems from spinach leaves and rinse thoroughly.
2. Place spinach leaves in a pot with 1/4 cup of water. Cover and cook over medium heat for 5 minutes or until wilted. Drain and squeeze out as much liquid as possible.
3. In a large mixing bowl, combine ricotta cheese, Parmesan cheese, minced garlic, egg, salt, pepper, and nutmeg. Mix until well combined.
4. Add cooked spinach to the ricotta mixture and stir until well combined.
5. Use a spoon to scoop small amounts of the mixture onto a baking sheet lined with parchment paper.
6. Place the baking sheet in the freezer and freeze for at least 30 minutes or until the mixture is firm enough to handle.
7. Using your hands, shape the mixture into small balls or little pillows, like ravioli.
8. Place the naked ravioli on a serving dish and drizzle with olive oil.

Serving Suggestions

The naked ricotta-spinach ravioli can be served as a light appetizer or as a part of a larger meal. They can be enjoyed with a simple tomato sauce or topped with some freshly grated Parmesan cheese.

Verdict

This recipe for Naked Ricotta-Spinach Ravioli is absolutely delicious! The combination of ricotta cheese, spinach, and nutmeg creates a filling that is creamy and flavorful. Plus, the dish is simple to prepare and can be made ahead of time for easy entertaining. I highly recommend this recipe for anyone looking for a tasty and unique appetizer or entree.