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Florentine Ravioli Filling

16 oz Ricotta, skim milk
2 Eggs
6 oz Mozzarella; shredded
3 tb Parsley, fresh; chopped
2 Garlic clove; chopped
1/2 pk Spinach, frozen chopped; thawed & drained
4 oz Parmesan or Romano; grated


In a large mixing bowl beat the ricotta and eggs until fluffy and well combined. Add the parsley, garlic and spinach and mix together with a spoon. Stir in the shredded cheese and stuff into prepared ravioli pasta.


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