Spinach and Ricotta Ravioli

Ingredients

• Marinara sauce (2 cups, for serving)
• Egg (1, beaten (for egg wash))
• All (purpose flour - 2 cups)
• Salt and pepper (to taste)
• Garlic (2 cloves, minced)
• Egg (1)
• Parmesan cheese (1/2 cup, grated)
• Ricotta cheese (1 cup)
• Fresh spinach (8 cups)

Instructions

1. Bring a large pot of salted water to a boil. Add the spinach and cook until wilted, about 2 minutes. Drain and squeeze out any excess water.
2. In a mixing bowl, combine the cooked spinach, ricotta cheese, Parmesan cheese, egg, minced garlic, salt, and pepper. Mix well.
3. On a clean surface, sprinkle some flour. Roll out the pasta dough into thin sheets.
4. Place spoonfuls of the spinach and ricotta mixture onto one sheet of pasta, leaving space between each spoonful.
5. Brush the edges of the pasta sheet with beaten egg. Place another sheet of pasta on top and press down gently to seal the ravioli.
6. Using a ravioli cutter or a knife, cut out the individual ravioli squares.
7. Bring a large pot of salted water to a boil. Cook the ravioli for about 3-4 minutes, or until they float to the top.
8. Serve the ravioli with marinara sauce and garnish with grated Parmesan cheese.