JW MARRIOTT KITCHEN

Ingredients:

• 12-15 fresh pasta sheets (or store-bought fresh pasta sheets for ravioli or tortellini)
• 1 ½ cups ricotta cheese (preferably whole milk)
• 1 cup cooked spinach, drained and finely chopped
• 1/2 cup grated Parmesan cheese
• 1 egg (for binding the filling)
• 1/4 tsp nutmeg
• Salt and pepper to taste
• 2 tbsp olive oil (for sautéing)
• 2 garlic cloves, minced
• 1 ½ cups marinara sauce (or your preferred pasta sauce)
• Fresh basil for garnish (optional)

Instructions:

1. Prepare the Filling:
   • In a medium bowl, mix the ricotta cheese, cooked spinach, grated Parmesan, egg, nutmeg, salt, and pepper. Stir until everything is well combined and set aside.
2. Prepare the Pasta Sheets:
   • If using fresh pasta sheets, cut them into squares (about 3×3 inches for ravioli or larger for tortellini).
   • If using store-bought ravioli or tortellini sheets, just prepare according to the package instructions.
3. Assemble the Pasta:
   • Place a spoonful of the ricotta and spinach filling in the center of each pasta square.
   • Fold the pasta over to form a triangle or a half-moon shape for tortellini, pressing the edges to seal the filling inside. Use a fork to crimp the edges to ensure they are sealed tightly.
4. Cook the Pasta:
   • Bring a large pot of salted water to a boil. Gently drop the stuffed pasta into the boiling water and cook for 3-4 minutes or until they float to the top, indicating they are cooked through.
5. Prepare the Sauce:
   • While the pasta is cooking, heat the olive oil in a pan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
   • Add the marinara sauce and simmer for 5-7 minutes, allowing the flavors to meld.
6. Serve:
   • Once the pasta is cooked, use a slotted spoon to transfer it to the sauce. Toss gently to coat the stuffed pasta with the marinara sauce.
   • Garnish with fresh basil leaves and a sprinkle of Parmesan cheese.
7. Enjoy:
   • Serve immediately with a side of garlic bread or a fresh salad.