Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

  Dough

2

  cups

  all-purpose flour

3

  whole

  eggs

1/2

  teaspoon

  salt

2

  tablespoons

  extra virgin olive oil

2

  tablespoons

  water

  Filling

10

  ounces

  frozen spinach -- defrosted

1

  whole

  egg

4

  ounces

  grated fresh Parmesan cheese

8

  ounces

  low fat mozzarella cheese -- shredded

8

  ounces

  low fat ricotta cheese

1/2

  teaspoon

  salt

1/4

  teaspoon

  ground black pepper

1

  teaspoon

  Italian seasoning

1

  cup

  quick spaghetti sauce -- see recipe

1

  whole

  egg white

2

  tablespoons

  water

To make dough put flour in food processor. Pulse a couple of times.

Mix egg, salt, olive oil, and water together in measuring cup. 

With machine running slowly pour liquid into feed tube mixing until a smooth ball forms.

Pat ball into a disc and wrap in plastic and let rest for 30 minutes.

To make filling squeeze the moisture out of the spinach.

Add spinach, egg, Parmesan, mozzarella, ricotta, salt, pepper, and Italian seasoning together in a bowl.

Heat a large pot of lightly salted water to boiling.

Mix water and egg white together.

Divide dough into 6 equal parts. Cover remaining dough as you work so it doesn't dry out.

Roll a piece of dough as thin as you can into a 12 inch square. Fold in half.

Roll a second piece of dough like the first but don't fold in half. Mound about 1 teaspoon of filling about 1 1/2 inches apart in a checkerboard fashion. Brush edges and in between mounds with egg wash mixture.

Unfold first piece of dough over dough with filling. With the side of your hand press down around filling and edges to seal. Cut with pastry wheel or knife and separate the pieces of ravioli.

Repeat with the remaining pieces of dough and filling. You should have 48 ravioli.

Cook uncovered until tender about 12 minutes. Remove to a colander a let drain.

Place on a platter and cover with tomato sauce.

Makes 8 servings.