RAVIOLI DI RICOTTA E SPINACI IN SALSA DI POMODORO E BASILICO

Ingredients	Quantity
Garlic oil	2 oz.
Fresh spinach, double washed	2 bundles
Brown onion	3 oz.
Garlic cloves, minced	1/2 oz.
Whole milk Ricotta cheese	2 lbs.
Fresh Parmesan cheese	4 oz.
Ground nutmeg	1/4 tsp.
Eggs	3 ea.
Pasta sheets	2 1/2 lbs.
Carmelina Brands® Italian Chopped Tomatoes	(1) 3kg can
Fresh basil	1/2 oz.
Kosher salt	1/2 tsp.
Black pepper	1/4 tsp.
Bay leaves	3 each

Method & Formula

For the Filling: Steam the spinach with a little garlic oil, salt, and pepper. Drain completely and set aside. In a bowl, chop the drained spinach and mix with Ricotta Cheese, half of the Parmesan and nutmeg. Mix the filling thoroughly. Adjust flavor with salt and pepper. Set aside. For the Ravioli: On a work surface, lay down the pasta sheets available at any gourmet stores. Egg wash thoroughly, pipe the filling on the pasta sheet, cover with a second layer of pasta. Shape the ravioli round and cut with fluted round cutters. Use the same method until all the filling has been used. Make sure the egg wash really good, and the ravioli are sealed well. Otherwise you will lose them in the water. For the Sauce: Gently heat a large saucepan. Add the garlic oil, onions, and garlic. Cook the ingredients for a few minutes, following with Carmelina Italian Chopped Tomatoes, and bay leaves. Season with salt and pepper. Bring to a boil and reduce the sauce about 15 minutes. Add fresh basil and Parmesan cheese. Check the flavor and set aside to serve it. Drop in the ravioli in a rolling boiling water, lightly salted, cook the ravioli about 5 minutes. Drain it and arrange the ravioli in a serving dish. Scoop the tomato sauce right on the ravioli. Sprinkle with Parmesan cheese and fresh basil. Enjoy!

Yield	Acceptable Pairings
8 - 10 servings	Chianti Classico