RAVIOLI FLORENTINE RECIPES

Steps:

• Spoon the ricotta into a large coffee filter set in a strainer and drain for 1 hour.
• Bring a large pot of salted water to a boil. Add the spinach and cook for 10 minutes, then drain in a colander and cool under cold running water. Drain the spinach thoroughly. Working with one handful at a time, squeeze the spinach until very dry. Finely chop the spinach.
• In a large bowl, combine the drained ricotta with the spinach, 2 cups of the Parmesan and the nutmeg. Season generously with salt and pepper, add the egg yolks and stir until evenly combined.
• Bring a large pot of salted water to a boil. Spread the flour on a plate. Form level tablespoons of the spinach-ricotta mixture into balls. Roll the balls lightly in the flour until coated. Arrange the balls on a lightly floured baking sheet.
• Melt the butter in a medium skillet. Pour the butter into a large, warmed baking dish and keep warm near the stove.
• Gently drop one-third of the balls into the pot and cook just until they rise to the surface. Using a wire skimmer or slotted spoon, transfer the ravioli to the baking dish in a single layer. Return the water to a boil and cook the remaining balls in 2 batches. Sprinkle the ravioli nudi with as much of the remaining Parmesan as desired, garnish with sage leaves and serve immediately.

Steps:

• Preheat your oven to 375 “F. Meanwhile bring a large pot of water to a boil and salt it well. Add the ravioli and cook them for 2 minutes until they float to the top, or according to the instructions on the package. Cook 1 minute less then whatever the box says.
• Drain the ravioli in a colander and drizzle them with a lug of olive oil so they won’t stick to each other. Work with them gently as not to break them, set aside.
• In a large skillet heat up a lug of olive oil and roast the garlic cloves on low flame until golden all over, making sure not to burn them. Once the garlic is golden add in the baby spinach and toss to coat in the oils for about a minute until wilted. Season with a pinch of sea salt. Transfer to a colander and allow the moisture to drain well.
• meanwhile, In a small bowl whisk together the ricotta cheese with a pinch of salt and 1 tbsp of the olive oil until smooth.
• Take out your large gratin pan, and pour in a drop of olive oil and 1/2 c of the tomato sauce. Spread it all over the bottom. Top with half of the ravioli slightly overlapping them. Drizzle another 1/2 c of tomato sauce of the ravioli and top with the ricotta cheese. Sprinkle the sautéed spinach and roasted garlic all over the top of the ricotta cheese, the sprinkle a half of the fontina cheese on top. Layer the remaining ravioli over the top, slightly overlapping each other, and top with he remaining half cup of the tomato sauce. Sprinkle the remaining fontina cheese all over the top and bake in the preheated oven for 10 minutes, until the cheese has melted.
• For a golden top, transfer the lasagne to a preheated broiler for a couple of minutes, until golden brown to your liking. Allow the lasagne to cool off and set for about 10 minutes before serving garnished with fresh basil or parsley.