Agnelotti Ravioli Filling (Classic Cooking) by
1 bag spinach 1 shallot, chopped 2 garlic cloves, minced 1 T olive oil s&p nutmeg 2 T ricotta cheese 2 T parmesan cheese
In olive oil, sweat shallot and garlic. Add spinach, s&p, and nutmeg. When spinach wilted, let cool. Squeeze most of the water out of the spinach. Blend in food processor, add ricotta and parmesan. Adjust seasoning as desired. Drop by 1/2 t on fresh dough for raviolis.