450g spinach, cooked, finely chopped and cooled
Half a 250g tub Asda Ricotta
1 large egg
1 quantity pasta dough (see 'Basic pasta' for recipe)
Asda Napoletana sauce
Parmesan shavings to serve
HOW TO MAKE:
Squeeze any moisture from the spinach, mix with the ricotta and egg, then season.
Roll out the dough to a thin rectangle shape, about 2mm thick and cut in half. Cover one piece with a damp, clean towel.
Put half teaspoons of spinach mixture on the uncovered piece of pasta in even, well-spaced rows. Brush a little water around the filling. Cover with the other sheet of pasta, then press firmly around each mound to seal.
Cut into ravioli, making sure each is sealed. Dry on a wire rack for 30 minutes.
Cook gently in boiling water for 5 minutes. Drain, then serve with the heated sauce and Parmesan.
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