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Tortilis Camp's Ravioli

RAVIOLI WITH SPINACH AND RICOTTA FROM TORTILIS CAMP IN KENYA

We loved the Ravioli at Tortilis Camp in Amboseli National Park so much we begged them for the recipe!

Ingredients:
Spinach
Ricotta cheese
Parmiagiano
1 Egg
Freshly grated nutmeg
Black pepper
Salt
Chicken stock cube
Fresh pasta sheets

Method:
Boil spinach with half of the chicken stock cube.
Add salt
Boil spinach, chop and squeeze out excess water.
Add Ricotta cheese, Parmiagiano, Nutmeg, Salt, Pepper & Egg
Stir well and taste.
Lay fresh pasta sheets onto a flat surface and spoon in one and a half tsp of filling, cover with another sheet and cut to size.

Sauce:
Melt butter in pan with 3 to 4 leaves of fresh sage, nutmeg and pepper
Boil Ravioli for 2 to 3 minutes in water with a chicken cube and salt until al dente
Remove Ravioli from water and place in serving dish
Pour the sauce on top
Sprinkle with Parmiagiano cheese

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