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Ricotta Cheese Ravioli

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For basic pasta dough
  Chopped onion 2 Tablespoon
  Olive oil/Cooking oil 1 Tablespoon
  Frozen chopped spinach 10 Ounce (1 Package)
  Egg 1
  Ricotta cheese 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Finely diced cooked chicken 1 Cup (16 tbs)
  Spicy tomato sauce 1 Cup (16 tbs)
  Grated parmesan cheese 2 Tablespoon

On floured surface roll Basic Pasta Dough as thinly as possible; cover and let rest a few minutes.
Repeat rolling and resting till dough measures 20x18 inches.
Let rest 20 minutes.
Cut into ten 18x2-inch strips.
Cook onion in oil till tender.
Cook spinach according to package directions; drain, pressing out excess liquid.
Measure 1/2 cup of spinach (use remaining elsewhere).
Combine egg, ricotta, and 1/4 cup Parmesan.
Add the 1/2 cup spinach, cooked onion, and chicken; mix well.
On one dough strip place spinach mixture by teaspoonfuls at 2-inch intervals beginning 1 inch from end of strip.
Top with second strip of dough.
Cut dough at 2-inch intervals to make squares centered with the filling.
Moisten dough edges with water; seal well with fork.
Repeat with remaining filling and pasta strips.
Dry for 1 hour; turn once.
Meanwhile, prepare Spicy Tomato Sauce.
Cook ravioli in large amount rapidly boiling salted water for 8 to 10 minutes.
Rinse in cold water; drain.

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Ricotta Cheese Ravioli Recipe