Spinach Ravioli with Mussels and Cheese Sauce

Ravioli

1 egg, beaten

1/2 tsp salt

1 cup flour

2 tbsp water

Combine ingredients into a dough and knead with flour until it is no longer sticky. Roll dough out into 2 very thin sheets. Place scoops of filling onto one side of the sheet, leaving two inches between each one. Brush areas around the filling with milk and place the second sheet over the filling. Press the sheets together around the filling being sure to get rid of any air. Use a biscuit cutter or pizza cutter to shape the ravioli. Place ravioli in boiling water and cook until soft.

Spinach Filling

Frozen Spinach, warmed and drained

Ricotta cheese

Parmesan and Mozzarella cheese, grated

salt and pepper

1 egg

Mussels

Place mussels in pan with butter, garlic, and lemon juice. Cover and simmer about 10 minutes.

Cheese Sauce

4 tbsp butter

2 tbsp lemon juice

minced onion

minced garlic

2 tbsp flour

1/2 cup milk

pepper

Monterrey and Colby cheese mix

Place onion and garlic in a pan with butter and lemon juice. When onion is transparent add flour. Stir to absorb flour. Cook 2-3 minutes over medium heat, stirring. Add milk and stir until smooth. Stir in cheese and pepper. Cook until melted and smooth.