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1 package frozen spinach or chard (I like chard better) or about 2 cups fresh spinach or chard
Over medium heat, sauté the onion until translucent. Add the lemon zest and cook one more minute.
If using frozen spinach or chard, cook as directed, draining well after cooking. If using fresh spinach or chard, boil in water until just limp. Drain well.
Add onion and zest, salt, pepper and spinach or chard to a mixing bowl and blend well.
Fill and seal your ravioli.
I do a lot of experimentation with ravioli fillings and have yet to have a failure (well, that is, one that doesn't taste good!). Since I've been teaching pasta making, I have tried to stress that the only limit to what you can create is the limit you put on your imagination!
One alternative in these fillings: you can add a well-beaten (but not cooked) egg to any of these to give the filling a fuller, more rounded texture. It is, however, optional.
Posted by Debra Widera
Nutritional Info Per Serving: N/A
1 small onion, finely diced
1 tbsp. lemon zest
Salt, pepper
Oil