Ravioli

2/3 cup flour

1 egg

1 Tbs water

1/2 tsp. Salt

1 tsp oil.

Make a well in the flour. Combine in separate dish egg, water and salt. Pour into well and mix well with hand. Knead until ball is formed. Let rest covered for 1 hour. Roll on floured surface until almost translucent. Cut into squares. Wet edge of ravioli with water and place 1 tsp of stuffing on half of ravioli. Fold over and press moistened edges together. To freeze place on parchment paper until frozen – then place in bag. To cook immediately place in boiling water with 1 tablespoon of oil for 2-3 minutes.

Ravioli filling

2/3 cup Ricotta cheese

1/4 mozzarella

1/4 parmesan cheese

1 pkg of frozen spinach squeezed dry

Blend together