Spinach Ravioli with Parmesan Cream Sauce

Spinach Ravioli with Parmesan Cream Sauce
This recipe is adapted from the classic The Good Cook Series, "Pasta" by Time Life Books.

Ingredients:

1 lb. fresh pasta dough, in sheets
1/2 fresh spinach, parboiled, drained, sqeezed dry, chopped
1/2 lb. ricotta cheese
1 c Parmesan, fresh grated
2 eggs
Seasonings: salt, pepper, allspice, nutmeg

2 c cream
2 Tbsp whole butter
2 Tbsp Parmesan, fresh grated

Procedure:

Combine spinach, ricotta, 1 c Parmesan and eggs. Add a little of the seasonings. Place spoonfuls of this in straight rows on the pasta sheets, 2 inches apart. Place another pasta sheet over the top and press down between the mounds. Cut with a fluted cutter. Allow to stand for 15 mins., then boil for 5 minutes in salted water. While cooking, combine and stir the cream, butter and 2 Tbsp Parmesan in saucepan over medium heat until thickened. Strain pasta and serve with the sauce.

Editors of Time Life Books. Pasta. New York: Time, 1980.