Ravioli Aperto

Group 1
- 4 tblspoons olive oil
- 1 onion, chopped
- 1 lb frozen spinach leaves, minced
- salt and pepper to taste

- 1 cup chicken stock

Group 2
- 1 cup ricotta cheese
- 3 tblspoons thick cooking cream

Group 3
- 1 packet lasagna sheets (cooked al dente)

- sauté the first 4 of group 1 ingredients until spinach has thawed
- add chicken stock, cover pot and simmer for 7-8 min
- add group 3 ingredients, stir well until sauce has thickened, 3-4 min

- cut cooked lasagna into squares, divide squares in two groups
- place one group on greased baking pan
- save a small portion of the spinach mixture to garnish ravioli, and divide the rest into as - many portions as the bottom raviolis in the baking pan, and spoon filling on top of them
- place other half of ravioli’s on top of raviolis in baking pan and press edges together.
- Warm up in oven for 5-7 min when ready to serve
- Garnish with left over spinach filling