2 eggs

5 cups of Flour

4 tablespoons of salt

1/2 gal boiling water


4 oz. Wild Mushrooms (chopped) 

1 cup of raw spinach 

1 clove garlic  

Salt and pepper 

1/4 cup shredded parmesan 

1/2 cup ricotta


1/4 cup toasted pine nuts 

1/2 cup basil leaves 

1/3 cup parmesan 

2 cloves garlic 

3 teaspoons of salt 

1 teaspoon red pepper flakes 

half lemon squeezed 

1/3 cup olive oil

We will hand roll out the pasta, combine all sauce ingredients in one dish, all filling ingredients in another dish. We will then stuff the ravioli with the filling, cut, boil, and toss in pesto over medium heat. Lastly, we will top it with toasted walnuts and serve. 

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