Ravioli Pecorino

Ravioli di Pecorino

Fresh Pasta Dough for 40 ravioli

10 oz. of cooked chopped spinach

5 oz. of soft goat cheese

4 oz. of ricotta

1 oz. Parmigiano

Pinch of fresh ground nutmeg

1 Orange

Unsalted butter 1/2 pound softened.

Blend all but the pasta, orange and butter together in a bowl to make the filling.

Lay the first sheet out on a flat surface to make the ravioli. You can go to our “How to” section if you do not know how to make the pasta sheets or you can’t buy them already made.

Place a heaping tablespoon of filling in mounds about three inches apart on the sheet of pasta.

Cover with another sheet of pasta and using a ravioli cutting wheel seal and cut between the mounds to form the ravioli.

Boil the Ravioli.

Cut orange rind into fine slivers.

Toss the ravioli in the butter.

Serve with rind.

Serves 6.

Arthur Avenue, the Bronx

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