Ricotta Filling

1 1⁄2 lbs ricotta cheese (drained)
2 eggs
1⁄4 cup freshly grated romano cheese
1 1⁄2 - 2 tablespoons finely minced fresh italian flat leaf parsley
salt and pepper

Beef and Spinach Filling

1 lb lean ground beef
1 1⁄2 tablespoon butter
1 clove garlic
1⁄2 cup cooked chopped spinach, squeezed dry
1 tablespoon chopped italian flat leaf parsley
2 eggs, slightly beaten
2 tablespoons freshly grated romano cheese


Allow ravioli to dry for one hour before cooking.


Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
Place drained ravioli on a serving platter in layers, alternating layers with your favorite sauce and a sprinkling of grated cheese between each ravioli layer.
Serve hot.