Premier Post! Spinach and Ricotta Ravioli

   I have been toying with this blog for quite some time now, and procrastinating a bit, to get it up and running.  The idea came to me one day when I was thinking about my past blog attempts and why they failed and I realized: I had no focus.  There needed to be a main theme that I could encompass all of my posts off of.  This idea also came around the same time that I discovered Pinterest and became disgustingly obsessed.  I'm talking stay up all night, get ready for work with the absolute minimum time left, dream about obsessed.  And not only was I pinning a lot, I actually started doing the things I pinned.  I find that that's one of the big trends.  All these people are on Pinterest going cray and not doing anything they pin! Not me.

   So I make my debut with these awesome raviolis.  You can find SO many options of these on Pinterest.  Or just google, but Pinterest is wayyyy better.  If you like ravioli, you HAVE TO make these.  They are so yummy and crazy easy.  And you can adapt them to fit your particular taste buds.  The original website had them with just ricotta, but I added some spinach because I had it on hand and, why not?  Also, since this was one of my first attempts at taking pictures for a post, I don't have as many as I should.  By as many I mean I have one.  One picture.  Oops.  You'll find this is a trend with a few of my posts, because these were done awhile ago and I just didn't think it through.  But hey, you still get the idea.

   The original recipe also made 60.  I did not, I made about 20, but that's because I used leftover wonton wrappers (recipe for my first use to come).  So I'll just cut the ingredients in half, since 60 is kind of a lot.  

Ingredients:

1 package of wonton wrappers (they're found in the produce section-took me awhile)
1 1/2 cups of ricotta
1/2 cup of freshly grated Parmesan (trust me, the fresh grate is worth it)
1 egg
3 cups of spinach
2 tbsp of olive oil
salt and pepper to taste

Directions:

1. In a large saute pan, heat the olive oil over medium heat.  Add the spinach in-it seems like a lot, but it will wilt down.  Toss it up a bit until it's all wilted down and then take it off the heat, leave to the side. 
2. In a large bowl, combine the ricotta, Parmesan, egg, and spinach together.  Season to taste with salt and pepper.  Set aside.
3. Lightly flour your work station.  I recommend working in batches, whatever can fit in your space, two or three.  Line them up and heap a tablespoon of the filling in the middle of each.  Be sure not to overfill them because they will break.  
4. Using your finger, or a pastry brush, moisten the edges of the wrapper with some water.  Take a fresh wrapper and press it on top, making sure to seal the edges tightly.  Continue doing this with each pair of wrappers until finished.
5. When you're finished making them all, begin boiling the water.  Depending on how large your pot is, you may want to do this in batches also.  When the ravioli rises to the top you'll know it's ready, usually only about 3-4 minutes.  I recommend serving them with good ol' tomato sauce and some more Parmesan cheese-perfection.

Enjoy them!  I also hope that this can be the beginning of an awesome journey with you all. Pinterest is a seriously amazing website and I fully intend to inform all of you how you can pin AND do as much as possible.  Thanks for reading!!

Original recipe    (found on Pinterest, obviously)