Ingredients:
2 cups all-purpose flour
3 eggs
1/2 cup spinach, chopped
1/2 cup cooked and mashed potatoes
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
Salt and pepper to taste
1/4 cup sun-dried tomatoes, chopped
1/4 cup canned artichoke hearts, chopped
1/4 cup heavy cream
1/4 cup butter
1 clove garlic, minced
Instructions:
In a large mixing bowl, combine the flour and eggs to make the pasta dough. Knead the dough for about 10 minutes or until it’s smooth and elastic.
In a separate bowl, mix together the chopped spinach, mashed potatoes, ricotta cheese, Parmesan cheese, and salt and pepper to taste.
On a floured surface, roll out the pasta dough into thin sheets. Cut the dough into squares or circles.
Place a tablespoon of the spinach and potato filling in the center of each pasta square. Top with a few pieces of chopped sun-dried tomatoes and artichoke hearts.
Fold the pasta over to create a half-moon shape, pressing the edges together to seal the ravioli.
Bring a pot of salted water to a boil. Cook the ravioli for 3-5 minutes or until they float to the surface.
In a separate pan, melt the butter over medium heat. Add the minced garlic and cook for a minute until fragrant.
Stir in the heavy cream and cook until the sauce thickens.
Serve the cooked ravioli with the cream sauce on top. Garnish with additional Parmesan cheese and chopped spinach if desired.
