Use whatever apparatus you have to fill the dough. I use a ravioli mold that makes 12 pieces; this recipes makes 96 pieces, so you’ll have to use the mold 8 times. Serve with grated cheese or tomato sauce (use the sauce from the pizza recipe on Page 19).
|1||pound (4 cups) fresh spinach, washed and stemmed|
|3½||cups all-purpose flour|
1. In a food processor, combine the spinach and egg. Work the mixture until it forms a loose paste.
2. Add the flour, semolina, and salt. Work the mix until it forms a smooth, slightly wet dough. Cover and let dough rest at room temperature for at least 1 hour.
|4||cups shredded mozzarella|
|2||cups grated fontina|
|½||cup freshly grated Parmesan|
|2||cloves garlic, finely chopped|
|1¼||pounds (5 cups) crimini mushrooms, coarsely chopped|
|Salt and pepper, to taste|
|Flour (for sprinkling)|
1. In a bowl, combine the ricotta, mozzarella, fontina, Parmesan, egg, garlic, mushrooms, salt, and pepper. Mix well.
2. On lightly floured counter, roll the dough to a ⅛-inch thickness. Cut 2 sheets of dough (for top and bottom) to fit the length and width of your ravioli mold. Ease 1 sheet on top of the mold. Place a dab of the ricotta mixture into each indentation. Cover with second sheet of dough. Roll the rolling pin over to cut the dough into squares.
3. Bring large pot of salted water to boil. Add the ravioli and cook for 6 minutes or until the ravioli float to the top and are tender. Fluto Shinzawa