Wednesday, March 11, 2015

Ravioli with Spinach and Artichoke Filling

Lately, JoAnne (a co-worker at Huber) has been regaling me with stories of her attempts at making homemade raviolli, and how easy it is. I've always thought it would be quite difficult, so I found a recipe for Ravioli with Spinach and Ricotta Cheese Filling, in Tomato Cream Sauce, and gave it a whirl.

I adjusted the filling so that it was half spinach, half artichoke hearts, and it was pretty tasty. And the ravioli didn't need too much of the sauce. I would definitely try them again, maybe with a meat filling, so that Tom will be interested in trying them out.

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