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SERVES 4
1 cup cooked, chopped and drained spinach
1 cup ricotta cheese
½ cup grated fresh Parmesan cheese
Pinch of ground nutmeg
1 clove garlic, minced
1 egg
Salt and pepper to taste
Italian breadcrumbs (optional)
1 cup flour

IN A LARGE BOWL, mix spinach, ricotta, Parmesan cheese, nutmeg, garlic, egg, salt, pepper, and a handful of breadcrumbs a little at a time if mixture is too wet; mix well. Using a 1-ounce ice cream scoop, scoop the filling into balls. Roll each ball into the flour and coat well. In a large stockpot filled with salted water, bring to boil. When boiling, add the ravioli balls and cook until they float. Remove the ravioli and serve with melted butter, sage and Parmesan cheese or your favorite sauce.