today's special : 
Spinach Ravioli 
Spinach and ricotta make for a very tasty, traditional filling for ravioli. Use fresh spinach if you'd like, but the frozen stuff will do just fine ... just make sure that after you thaw the spinach, you squeeze out as much water as you possibly can. Watery ravioli are gross.

I've served this ravioli with sautéed garlic, sun-dried tomatoes and basil, but you could also use a simple tomato sauce.

1. Combine the eggs, flour and salt in a large mixing bowl to make the dough. Knead well by hand until the dough is smooth and elastic. Check out detailed directions 
2. Combine the ricotta, parmesan and spinach in a bowl, using a fork. Add salt and pepper to taste.
3. Beat in the egg, stirring until well-combined.
4. Fill the ravioli. Check out detailed directions 
5. Cook in boiling water for 5-7 minutes (exact cooking time will vary, depending upon how large/thick you've made your ravioli). Meanwhile, sauté the garlic in olive oil until the garlic is softened; add the chopped sun-dried tomatoes and shredded basil and cook for another minute or two. Season with salt and pepper as needed. Serve the cooked ravioli with the garlic-basil-tomato mixture, and sprinkle with grated parmesan cheese.

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check out more related recipes:
Goat Cheese and Herb Ravioli 
Butternut Squash Ravioli 
or read holy ravioli! an illustrated guide to making ravioli

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