1 cup ricotta
Scant 1/2 cup spinach, cooked and finely chopped
1/4 cup freshly grated Parmesan cheese
4 egg yolks
This was a dish I first tasted many years ago at the famous San Domenico restaurant in New York City. I like it so much that I offered to trade my ticket for the American Ballet performance that day if they would teach me how to make it! They declined my offer, but through diligent research - this was before the Internet! - I eventually figured it out.
I hope you will enjoy it as much as I do.
Note: Be sure to roll your pasta very thin for these ravioli.
Watch the video: