SereneCooking

The ravioli fillings were easy and yummy. I made it all a one-pot operation, too: I cooked the spinach in a tiny bit of water in my soup pot; set aside the spinach and sauteed chopped mushrooms (cremini, oyster, and shiitake) in butter, olive oil, garlic, salt, and pepper; set the mushrooms aside; added a few quarts of homemade veggie stock to the pot (leaving the mushroom fond in there -- it made for a nice undertone for the stock); cooked the ravioli in the stock.

The ricotta/spinach filling: Cook 5 ounces of washed spinach and let it cool. Squeeze out all the water you can. Chop the spinach. Add 1 pound fresh, whole-milk ricotta (any ricotta, really), 1/4 cup or so of parmesan, 1 egg, salt, and pepper. mix together thoroughly and that's it.

Ravioli dough!

(I used 4 medium eggs because I didn't have large ones handy. Also, bread flour because that's what I keep on hand.)

I'll try to remember to take pictures. We haven't decided yet what to fill them with.