1. To make the filling, saute the onion and garlic in olive oil until soft. Add the spinach and cook until the leaves have wilted. Remove from heat and cool.

2. Combine the ricotta cheese, Parmesan, pinenuts, salt, and pepper.

3. To make the pasta, fill the pasta sheets with even rows made by placing a generous tablespoon of the filling on the pasta.

4. Seal by crimping and cut into rectangles approximately 2-1/2 x 3 inches or to desired size. Allow 4 ravioli per person.

5. Drop the ravioli into salted, boiling water for 2-3 minutes depending on thickness of dough. Drain in colander.

6. To prepare the sauce, bring the cream and garlic to a boil. Reduce the heat to a moderate flame and continue boiling until the cream is reduced by half.

7. Add the sun-dried tomatoes and the fresh herbs and taste for salt and pepper.

8. Add the cheese and ravioli last.

want to spray the pasta with water, sparingly, to facilitate crimping to seal the ravioli. You may not need all the sauce, but it is nice to have a little extra just in case a guest prefers his pasta with more sauce.

Greens

From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.