Instructions: Preheat oven to 400 F. combine whole cherry tomatoes, shallots, and oregano in a baking dish. Bake for 25 to 30 minute until tomatoes are lightly scorched. Mash slightly and stir in vinegar, salt, and pepper. Set aside. Heat oil in a nonstick skillet over medium-low heat. Add onion and garlic and saute, stirring often, until onion in translucent. Increase heat to medium-high heat and add spinach. Cook, stirring constantly, for one minute.

Set aside to cool. To cooled spinach mixture, add ricotta, Parmesan, two egg whites, nutmeg, salt and pepper. Stir to mix well. Set a large pot of salted water to a rolling oil. Cut each lasagne sheet in half to make 12 rectangles, about 4 1/2 x 6-inches. Whisk remaining egg white with a fork and brush onto pasta sheets, taking care to coat edges evenly. Mound a scant 1/2 cup of filling onto six of the rectangles. With a spoon, make a well in the middle of each mound and place one egg yolk into each well. Place remaining pasta rectangles
n top, pressing edges firmly together. Finally, press edges of each ravioloni firmly with tines of a fork to seal. Cooking 2 to 3 at a time, s as not to crowd, carefully drop ravioloni into boiling water. Cook for 5 to 8 minutes

(depending on thickness of the pasta and desired doneness of the egg yolk).

Gently turn once or twice during cooking. With a large slotted spatula, lift out ravioloni. Drain briefly and transfer to individual plates. Nap with tomatoes and serve immediately.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.