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Spinach and Ricotta Ravioli

  Pasta dough 10 Ounce (Homemade, 300 Gram)
For the filling:
  Spinach leaves 8 Ounce (250 Gram)
  Fresh ricotta cheese 10 Ounce (125 Gram)
  Grated nutmeg 1⁄2 Tablespoon
  Egg 1 , beaten
  Butter 2 Ounce, melted (50 Gram)
To serve:
  Fresh sage leaves 4 , torn
  Grated parmesan cheese 2 Tablespoon
  Salt To Taste
  Grated parmesan cheese 2 Ounce
  Pepper To Taste

1) In a saucepan, place the rinsed spinach leaves, cover and cook over a gentle heat for 5 minutes. Drain the spinach well in a colander and coarsely chop the leaves
2) In a bowl, mix the ricotta and Parmesan cheese with the chopped spinach. Add the salt, pepper and nutmeg to taste along with the beaten egg, mix well until smooth.
3) On a lightly floured surface, thinly roll out the pasta and divide into 2 equal-sized pieces.
4) Place teaspoons of the spinach and ricotta mixture over the 1/2 pasta sheet about 2 inches apart.
5) Cover with the other 1/2 pasta sheet and gently press gently around each mound. Cut the pasta into squares with a pastry.
6) In the gently boiling water, cook the ravioli for 4-5 minutes until they begin to float, drain well.

7) Garnish with sage leaves and Parmesan cheese and serve immediately with the melted butter.

Recipe Summary

Difficulty Level: 
Main Dish
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2160 Calories from Fat 1104

% Daily Value*

Total Fat 125 g191.6%

Saturated Fat 71.3 g356.4%

Trans Fat 0 g

Cholesterol 554.3 mg184.8%

Sodium 3550.4 mg147.9%

Total Carbohydrates 158 g52.6%

Dietary Fiber 12.1 g48.6%

Sugars 16.2 g

Protein 96 g191.3%

Vitamin A 491.6% Vitamin C 106.6%

Calcium 193.8% Iron 81.8%

*Based on a 2000 Calorie diet


Spinach And Ricotta Ravioli Recipe