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Ricotta And Spinach Ravioli

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Ricotta and Spinach Raviol Recipei
  • 48 Yield
  • 4Servings
  • 1:30 hPrep Time
  • 10 mCook Time
  • 1:10 hReady In
Print Recipe

Ricotta and Spinach Ravioli (Ravioli Ricotta e Spinaci) are a fresh homemade pasta,  filled with ricotta cheese and spinach, seasoned with melted butter and flavored with fresh sage leaves. This dish is a great classic of Italian cuisine. In effect they are widespread in many regions, with small variations on preparation and closure.

Ricotta and spinach ravioli with butter and sage are considered the dish of the festive days, over all Sunday lunch. For a great success we recommend using fresh spinach and a good quality of ricotta, tasty and not very watery.

It is not difficult to make it, especially if you use a Pasta Machine and a raviolatore – a Ravioli form.

Therefore follow this easy and original recipe of Ricotta and spinach ravioli with butter and sage. 

 

 

Ingredients

  • Ravioli Dough
  • Stuffing
  • Seasoning

Nutrients in a portion (250g)

Calories
360
Protein
14.62g
Fat Total
16.05g
Fat Saturated
6.07g
Carb
37.9g
Dietary Fiber
1.8g
Cholesterol
160mg
Sodium
365mg

Step by step method

  • Step 1

    Start with egg pasta: on a pastry board form a fountain with the two flours and at the center you used to lay eggs. Begin to mix with a fork then knead vigorously until a smooth and elastic dough is obtained. Wrap it in the food wrap and let it rest at room temperature for at least 30 minutes.

  • Step 2

    In the meantime, clean the spinach and wash it several times. Cook them for a few minutes with only the remaining water from the wash. Drain them and squeeze them very well in your hands. Chop them finely on a cutting board using the crescent or a knife. Transfer them into a bowl and add the egg, grated Parmesan, ricotta, nutmeg to taste, salt and pepper. Stir to mix and transfer to a pastry bag.

  • Step 3

    After the rest period, roll out the dough with a rolling pin or with the special machine (Raviolatore). With a serrated wheel, cut strips of about 6 cm in width a little at a time and place some filling walnuts on top of each other 4-5 cm apart.

  • Step 4

    Cover with a second strip of dough and, pressing with the fingertips, seal the filling so that all the air comes out. Using the same wheel, form the ravioli. Place them on the floured board.

  • Step 5

    Once finished, cook the ricotta ravioli and spinach a large saucepan with salted water for a few minutes. Drain with a slotted spoon and transfer them to a hot baking dish. Season with plenty of melted butter together with the sage and grated Parmesan. Serve immediately.

  • Step 6

    Season with plenty of melted butter together with the sage and grated Parmesan. Serve immediately.

Tips & variations

  • Eat freshly cooked ravioli or keep them in the fridge after cooking for a day at most. You can keep ricotta and spinach ravioli in the freezer for up to 1 month. For freezing you can proceed by placing the tray with the ravioli in the freezer to harden a couple of hours. When they are well hardened, put them in frost bags, better if already portioned, and put them back in the freezer. When you have to use them, boil them directly from frozen in boiling water and proceed as per recipe.

  • If you don’t have a Pasta Machine you can use a rolling pin.

  • We want to suggest a tasty and crunchy variant: try adding a generous handful of finely chopped walnut kernels to the dressing! You will get a dish with very pleasant crunchy notes! Simply divine!

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