White Bean Spinach Ravioli

Pasta

1 1/2 cups of unbleached flour

1/4 cup semolina flour

1 tsp salt in a bowl

1 tsp olive oil

2 eggs

Filling

2 cups white beans, cooked

1 cup ricotta cheese

1/2 cup mozzarella cheese

1/2 cup spinach leaves

Sauce

2 tbsp olive oil

Medium onion chopped

2 tsp dry oregano

2 tsp dry basil

1 bay leaf

1 clove garlic, minced or pressed

1 tsp sugar

1 large can tomato sauce

Salt to taste

Follow instructions for making the pasta.

Combine filling ingredients in food processor. Add salt or pepper if desired.

Roll out pasta and make 1 inch squares. Place small spoonful of filling in the middle, place top ravioli piece and pinch edges closed - if pasta is not moist enough, brush around the edges with water before sealing with top piece.

Boil water in pot. Add frozen ravioli and let boil 4-6 minutes. Ravioli becomes tender, slightly translucent and floats when fully cooked. Serve with favorite tomato or cream sauce (to make sauce above, place onion and olive oil in large pan with medium heat, cook until onion is softened but not quite brown, stirring frequently. Add garlic, tomato sauce, herbs, sugar and lower heat and simmer for 20 minutes, again, stirring frequently).

Enjoy!

~Snapps, McKays