Little Pockets of Love

I have a whole new appreciation for raviolis.  In my recent cooking lesson I made spinach and ricotta raviolis by hand, folding, closing, and cutting each one.  The process took about 2 hours to go from flour, eggs, and cheese, to hot and ready-to-serve, covered in a butter/cheese sauce.  I made 40 raviolis which was more than enough for four people, and we ate them up as soon as the last little pocket was ready for cooking.

Very delicious, light (well as long as you don't count the butter), and full of flavor,  I did make one mistake before I even started the cooking process, I bought chopped boiled radish leaves instead of boiled spinach.  So technically I made radish leaves and ricotta raviolis.... They were just as good, and looked the same, goes to show I have been doing more work in the kitchen then I have on my language lessons.  Oops?  At least Carla told me that the greens are quite hearty and are rather tasty when fried up with garlic and chili oil.  Tried this, and would have to agree :)

Filling

Home Made Pasta 

Roll up Little Pockets and cut with a knife

Full Recipe to the Right of Page

These are from the local restaurant, I think mine look better!