BAKED HERB & RICOTTA-STUFFED SPINACH RAVIOLI WITH TOMATO SAUCE

BAKED HERB & RICOTTA-STUFFED SPINACH RAVIOLI WITH TOMATO SAUCE image

Yield 3-4 servings

Number Of Ingredients 15

For the filling:
1 cup whole-milk ricotta cheese
1/2 cup parmesan cheese, freshly grated
1 teaspoon fresh oregano, rough chopped
salt and pepper to taste
1 egg, well beaten
For the sauce:
One 28oz can crushed San Marzano tomatoes
2 cloves garlic, minced
2 tablespoons fresh basil, leaves torn
salt and pepper to taste
For the assembly:
1/2 recipe Spinach Pasta Dough, rolled into sheets
Egg Wash: 1 egg mixed with 1 teaspoon of water
1 cup fontina cheese, grated

Steps:

1. Bring a large pot of salted wate to a boil and keep handy off to the side. 2. To make the filling, stir together the ricotta cheese, parmesan cheese, oregano, salt and pepper. Mix in the egg and set aside. 3. To prepare the sauce, mix together the tomatoes, garlic, basil, salt and pepper. 4. To assemble the ravioli, place about 2 teaspoons of the filling about 1 1/2 inches apart on a sheet of rolled out dough. Brush the egg wash around the filling. 5. Lay a 2nd pasta sheet on top, and cut around the filling with a ravioli stamp or pastry wheel. Be sure the edges are well sealed; use a dab of water if the dough is not sticking together. Place on a dry towel or a floured sheet tray. 6. Preheat the oven to 400 degrees. 7. Boil the ravioli for about 3 minuts or until just al dente. While the ravioli are cooking spread a thin layer of the tomato sauce in the bottom of the baking dish. 8. Drain the ravioli and pour them into the baking dish. Top them with tomato sauce followed by fontina cheese. 9. Bake until the cheese has melted and is golden brown. 10 to 15 minutes.