Directions
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Strain ricotta through a wire mesh strainer or cheese cloth.
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Refrigerate for at least 30 minutes and up to 24 hours.
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Cook and strain spinach, then remove as much water as possible by pressing it with a spatula in a fine-mesh strainer or placing it in a clean towel and wringing it out.
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In a mixing bowl, stir together cheese, shallot, garlic, spinach, parsley, egg, and zest.
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Fill your ravioli.
From Shawnie's class “Ravioli Workshop” (also taught in Evening in The French Riviera, Taste of the Italian Riviera)
