~ Spinach and Blue Cheese Ravioli ~

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Ingredients:
For the Ravioli Dough:
2 cups flour – sifted3 egg yolks¼ tsp. saltWarm water
Sift the four onto a board make a well in the center, andplace the egg yolks in the well.  Add 3tablespoons warm water.  Work it into theflour and knead until a stiff dough is formed, adding a little more warm waterif necessary.
Knead until smooth and elastic.  Cover the dough and let it stand for 15minutes.
Divide the dough in half, and roll out 1 of the halves asthinly as possible.  Using a desired sizecover to a jar, (example a mayonnaise jar cover) cut out circles.  Using a teaspoon place filling in center; topwith another round circle and press the edges firmly with a fork.  Repeat until all of the dough is used.
For the Ravioli Filling:
10 oz. box of frozen chopped spinach1 small onion - chopped3 cloves of garlic – chopped6 oz. crumbled blue cheese¼ cup grated Romano cheeseZest of ½ lemonDash of ground nutmegOlive oil for drizzling
Gently, heat a frying pan with a drizzle of olive oil.  Add the onion and the spinach to thaw.  Add the garlic after the spinach has thawed.
Transfer the spinach, onion and garlic to a bowl and add the lemon zest, blue cheese and Romano cheese and toss.
To Cook the Ravioli:
Drop into boiling salted water, and simmer for 10minutes.  Drain well.
For the Fennel and Tomato Sauce:
14 oz. of crushed tomatoes1 onion – chopped1 bulb of fresh fennel - sliced1 cup of chicken broth1 tablespoon of butterDash of salt Dash of red pepper flakesOlive oil for drizzling
Heat a frying pan with a drizzle of olive oil and atablespoon of butter.  Add the fennel andonion and sauté until the onion is clear. 
Add crushed tomatoes and the chicken broth and simmer onlow.  Add the seasonings.
Add leftover ravioli filling to the sauce and toss.
This is a delicious treat. 
With Love,
Catherine xo