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1 c Ricotta cheese
1 10 ounce pa frozen chopped spinach; thawed and squeeze
1/2 c Grated parmesan cheese
2 Egg yolks
2 tb Butter or margarine softened
1/2 ts Ground nutmeg
1/2 ts Salt
1/4 ts Pepper
1 Recipe homemade pasta
4 qt Water
1/2 ts Salt
1/2 c Butter or margarine; melted
Grated parmesan cheese
Chopped fresh parsley
Combine ricotta cheese, spinach, 1/2 cup Parmesan cheese, egg yolks, 2 tablespoons butter, and seasonings, stirring well; set aside.Prepare dough for Homemade Pasta; divide dough into 4 equal portions. Set 2 portions aside. Pass each of 2 pieces of dough, one at a time, through rollers of pasta machine, starting at widest setting. Continue moving width gauge to narrower settings, passing dough through rollers once at each setting, dusting with flour, if needed. Roll dough to desired thinness, about 1/16-inch thick and 36- x 6-inches. Place 2 strips of dough on a lightly floured work surface. Roll each rectangle of dough with a ravioli rolling pin, using heavy pressure to make indentations Spoon 1 teaspoon spinach mixture in center of each square of pattern on one rectangle of dough. Brush water along lines of pattern and edge of dough. Carefully align remaining rectangle over filled rectangle so rolled ravioli indentations are aligned. Use a fluted pastry wheel to cut through both layers of dough al ong pattern lines. Allow ravioli to air dry about 1 hour.Repeat above rolling and filling procedures with the remaining dough and filling ingredients.Bring water and 1/2 teaspoon salt to a boil in a large Dutch oven. Cook half of ravioli in boiling water 10 to 12 minutes; drain. Cook remaining ravioli.Dip ravioli in melted butter; place on baking sheets in a single layer, and sprinkle with Parmesan cheese. Broil 3 to 4 minutes or until lightly browned. Place in serving container, and sprinkle with parsley. Yield: 6 to 8 servings.
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