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Ravioli with ricotta and spinach



Ingredients:
3/4 Pound(s) spinach leaves
1 Cup(s) ricotta cheese
869/10000 Ounce(s) salt
1 Teaspoon(s) pepper
1 Pinch(s) nutmeg
16 Tablespoon(s) parmesan cheese; grated
2 egg yolks
Directions: Put the spinach in a large pan of lightly salted boiling water and cook until wilted. Drain and plunge into an ice bath. Drain thoroughly and press out as much of the remaining water as possible. Chop the spinach coarsely and mix with the ricotta. Season with spices and stir in the eggs yolks and parmesan. Contributor: pasta reference book
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