RAVIOLI WITH SPINACH AND RICOTTA FROM TORTILIS CAMP IN KENYA
Freshly grated nutmeg
Chicken stock cube
Fresh pasta sheets
Boil spinach with half of the chicken stock cube.
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.
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