Ingredients
Units
Scale
- 1 cup whole milk *see notes below
- 2 large eggs *see notes below
- 2 packages frozen spinach or swiss chard
- 2 cups freshly-grated parmigiana cheese
- 1 tsp. freshly-grated nutmeg
- 1/2 tsp. allspice
- 1/2 tsp. salt (and then to taste)
- black pepper to taste
- 1 cup plain breadcrumbs
Instructions
- Heat milk on a medium-low stove burner.
- Add eggs, but do not cook the eggs, just keep this mixture 'warm'.
- Cook frozen spinach according to package instruction and then drain very well.
- Add strained spinach (or swiss chard) to the warm milk/egg mixture.
- Add the parmigiana cheese and mix in well.
- Add nutmeg, allspice, salt, and pepper. Taste and add more if desired.
- Add the breadcrumbs,
- At this point add more parmigiana cheese if desired . . . and make any other adjustments you feel is warranted for your taste preferences.
- Form into nice 1″ round balls and place on the pasta dough strips.
- Follow the photo instructions for rolling out ravioli shapes.
- Bon Apetito!
