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Spinach And Ricotta Ravioli

21st.Century.Chef's picture
Ingredients
  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
Directions

MAKING
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.

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

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Pasta
Interest: 
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes

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