Spinach Ravioli

One of our family's favorite meals is Spinach Ravioli. As such, we frequently have it for special occasions....well, such as a dear daughter turning 17 years old!

First, you squeeze all of the liquid out of the spinach, and then blend it w/ the eggs (recipe is below).

Next, you roll out a piece of the dough into a snake and then roll the snake flat......

Now, dollop the cheese mixture onto the dough leaving spaces between that are large enough to cut between. Fold the dough length wise around the  filling dollops, and press closed on the long edge and between the filling.

Cut between the dollops forming these little pillows of cheese.....yummy. I press the edges together again at this point and try to tidy up the appearance.

We floured a sheet pan and refrigerated them until time to cook. You can freeze them at this point as well.

 Rachel and I had the privilege of making up about 100 of these cheese filled little pillows.  They are delicious....unfortunately, I didn't get a picture of the actual serving of the delicasies...but imagine a lovely red marinara sauce drizzled generously on top, and - if you LOVE cheese as we do - a topping of parmesan.

SPINACH RAVIOLI

1) Puree the following ingredients in a blender:

10 oz. frozen spinach (cooked, drained, water pressed out it)
2 eggs
1 tsp. olive oil

2) Transfer to a mixer add, and process until a ball forms:

2 2/3 cup flour
1/2 ts. salt

You may be able to do both of these steps in a food processor, but I don't own one, so I don't know....

Cover and let rest 10 minutes.

FILLING:

Mix the following together in a large bowl:

1 1/3 cups mozarella cheese
2/3 cups parmesan cheese
8 oz. cream cheese
1 T. milk

Assemble as described above. Boil at a fast boil for 5 minutes. Serve w/ warmed red sauce.  ENJOY!

*NOTE* - We quadrupled the recipe for our family of 12. There are NEVER any leftovers.