Naked Spinach Ravioli

• 500 g frozen chopped spinach, cooked and drained
• 150 g ricotta cheese
• 150 g gorgonzola
• 3 large egg yolks
• 150 g freshly grated parmesan cheese
• salt and pepper
• nutmeg
• plain flour
• 50 g butter
• 1 clove garlic, minced

1. Place the ricotta, gorgonzola and egg yolks in a bowl.
2. Season with salt, pepper and nutmeg, then blend with a hand blender.
3. Stir in the spinach and two-thirds of the parmesan cheese.
4. Spread the flour out on a counter or cutting board.
5. Then take the ravioli mixture out by the spoonful.
6. You want a lump about the size of a walnut.
7. Roll it in the flour, shaping it into a round as you go.
8. Once you have five or six balls, drop them into a pot of boiling water and cook for 30 seconds.
9. They will rise to the top when done.
10. Remove with a slotted spoon, let drain and then place in a bowl.
11. Cover to keep warm.
12. Continue until all the ravioli balls are cooked.
13. Melt the butter over a low heat, stir in the garlic and let cook very gently for up to a minute.
14. Serve immediately, garnished with the left over left over parmesan and garlic butter.

ricotta cheese, gorgonzola, egg yolks, parmesan cheese, salt, nutmeg, flour, butter, clove garlic

Taken from www.food.com/recipe/naked-spinach-ravioli-62195 (may not work)