Spinach and Ricotta Ravioli Filling
This spinach and ricotta mixture is a classic stuffing for homemade ravioli, and it is built to stay put inside the pasta. Fresh bread crumbs and an egg bind the cheese so the filling holds its shape rather than weeping through the dough. Because it accepts fresh, frozen or canned spinach, you can make it any time of year. Squeezing the spinach dry is the step that matters most.
Instructions
Put the cooked spinach in your hands, or in a clean towel, and squeeze hard to wring out as much water as you can. The spinach should feel noticeably drier and compact. Put it in a mixing bowl.
Add the ricotta or cottage cheese, bread crumbs, Parmesan, parsley, salt, pepper, garlic and egg to the bowl.
Mix everything with a fork until the spinach is spread evenly through the cheese and no streaks of egg remain. The filling is ready when it holds together as a thick, uniform paste that can be spooned onto pasta dough.
Make it personal.
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