Cheese Ravioli

The other week my husband and I found a fun little ravioli cutter and we were inspired to try making our own ravioli.  It was a hit!  For the pasta recipe I use, click here.  There are actual ravioli trays that you can use, so if you have that, go ahead and use the instructions that come along with your tray.  Otherwise, I'll take you step-by-step on how to make your own ravioli!

Ingredients:

8 oz. ricotta cheese
4 oz. cream cheese, softened
1/2 c. mozzarella
1/2 c. Parmesan cheese
1 egg
spinach, chopped (optional)
garlic powder (to taste)

Combine all of the above ingredients in a bowl, mixing well.  Set out a sheet of pasta on a lightly floured surface, then use a small spoon to scoop balls of the cheese mixture on top, leaving space between each portion.

Next, lay a second pasta sheet on top of the cheese balls.  It looks a little strange here, but it works out, I promise!

Gently press down around the sides of the filling.

Now is when you can use a ravioli cutter.  Or some other kind of cutter--perhaps a cookie cutter, or simply run a pizza cutter around your ravioli and have a straight edge.  It doesn't matter; it all tastes good!

If you have a bench scraper, I would recommend using that to carefully lift the raviolis off the counter so that they don't stretch or stick.  A thin spatula would also work well.  I placed the ravioli on a plate that had a light coating of flour on it as well.

Boil water in a large saucepan.  Once the water has come to a boil, carefully drop the ravioli pieces into the water.  Allow them to cook for 3-5 minutes.  Drain, return to the pot, add your favorite pasta sauce, and serve!