1 large carton ricotta 2 bunches spinach 1 handful fresh parsley, chopped 1 1/2 cups cheese 2 egg whites salt and pepper, to taste
Method: Dough: Beat eggs well. Add hot water and oil. Add enough flour to dry up liquid. Turn out onto a floured board. Add more flour and knead for 10 minutes or until completely mixed. Dust with flour if necessary. (Use as little flour as possible). Place dough under an inverted bowl on board (so that it won't dry out) and allow it to rest for 1/2 an hour. Method: (filling) Cook Spinach; squeeze out water and chop. Add other ingredients and blend together.
Method: (adding filling to dough) Roll out dough and cut in to whatever shape of ravioli you would like. Add a spoonful of filling and fold a piece of dough over the top.
Cooking: Place the ravioli in a pot of boiling water when they rise to the surface they are cooked.
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