Thank you, amber. The recipe reminded me of a similar (almost identical) recipe, except called Ravioli Nudi, that would be great for the holidays or any time of year.
Serves 4 as a first course
1/2 pound ricotta cheese
2 pounds fresh spinach, center ribs removed, washed
5 extra-large egg yolks
3/4 teaspoon grated lemon zest
1-1/2 cups grated Parmesan cheese
pinch of cayenne pepper
salt and freshly ground black pepper to taste
1 tablespoon flour
1/4 cup butter
Drain the ricotta in a colander.
Blanch the spinach in a large pot of salted water over high heat for about 5 minutes. Drain and cool under cold water. Squeeze the spinach in a dish towel until completely dry. (If it is at all wet you will have problems later.) Chop the spinach very fine.
Combine the ricotta, egg yolks, lemon zest, 1 cup of the Parmesan, and the chopped spinach in a mixing bowl. Mix well and season with the cayenne, salt, and pepper. Add the flour and mix well.
To form the ravioli, wet your hands in cold water and, taking 1 tablespoon of the mixture at a time, form into little balls.
Bring a large pot of lightly salted water to a gentle boil over medium-high heat. Cook the ravioli in small batches until they float, about 2 minutes. Remove with a slotted spoon and place in a serving dish. Sprinkle with the remaining 1/2 cup Parmesan cheese.
Melt the butter in a skillet and spoon over the ravioli. Serve immediately.
From: Little Italy Cookbook
Christmas Eve Italian Style
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I prefer the nutmeg to the cayenne, with the butter sauce.