So i have some leftover ricotta.. some basill some spinach.. and some pasta sheets
was thinking of making ravioli with spinach ricotta filling.
I would like to puree the spinach with roasted garlic and then add to ricotta and make a green filling... is this how its usually done or the spinachj is just added to the ricotta mixture?
what do you suggest for drizzling? no heavy sauce.
maybe garlic olive oil?
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