Crab and Spinach Ravioli

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4 Pasta sheets

1 egg

1 tablespoon water

6 ounces crab meat

3 ounces chopped, wilted and drained spinach

1/4 cup ricotta cheese

1/4 cup pecorino romano cheese, grated

1/4 cup parmesano reggiano cheese, grated

1 teaspoon minced garlic

1 teaspoon crushed red pepper

1 teaspoon black pepper

1 teaspoon salt

Directions:

In a mixing bowl, combine crab, spinach, ricotta, pecorino romano, parmesano reggiano, and spices.

In a small bowl beat egg with water.

Lay out one pasta sheet and spoon out mixture  into small balls evenly, leaving room for the individual raviolis to be cut.

Using a pastry brush, brush egg mixture around each dollop of crab mixture.

Place another pasta sheet directly over the top of the one with the crab mixture.

Use a pastry slicer (we used a pizza cutter) to cut out individual squares around each dollop of crab.

Press edges down, using a fork if you have to, to seal each ravioli.

Bring a large pot of water to a boil.

Cook ravioli in boiling water for 3-5 minutes, or until floating.

Drain well and serve.

Serve with our Parmesano Reggiano/Pecorino Romano Alfredo Cream Sauce.