Recipe information
Yield
Makes 1 1/2 cups
Ingredients
8 ounces spinach or other leafy greens, such as Swiss chard or dandelion greens, washed well and trimmed
1/2 cup fresh whole-milk ricotta cheese
3 tablespoons finely grated pecorino romano cheese
3 tablespoons finely grated parmigiano-reggiano cheese, plus shavings for serving
3/4 teaspoon minced fresh thyme leaves
1 large egg yolk
Pinch of freshly grated nutmeg
Preparation
PREPARE AN ICE-WATER bath. Bring a large pot of water to a boil, then salt generously and cook spinach until tender and bright green, 3 to 5 minutes. Drain well, then let cool and thoroughly squeeze out excess liquid in a clean kitchen towel or paper towels. Finely chop spinach; you should have about 3/4 cup. Combine spinach, cheeses, and thyme in a bowl. Stir in egg yolk and nutmeg, and season with salt and pepper. Proceed with ravioli recipe on page 373.
Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved.
Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.
