Ravioli ricotta e spinaci
Ravioli ricotta e spinaci, from above
Non vegEggItaly

Ravioli ricotta e spinaci

Homemade pasta parcels stuffed with ricotta and spinach. Slow work, fast vanishing.

90 minTime
31 gProtein each
mildSpice
Little parcels1 chapter · 1 min read

Make it your way

Grandma's wayFresh egg pasta, ricotta and spinach.
The original
656kcalsame
31 gproteinsame
6 gfibresame
90minutessame

Ravioli.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Maida (all-purpose flour, plain flour)2½ cups, or 00 flour
Egg3
Ricotta300 g
Spinach300 g, wilted and squeezed
Parmesan¾ cup
Nutmega grating
Butter3 tbsp
Tomato puree400 g passata
Garlic2 cloves
Basil leavesa few leaves
Saltto taste

Method

5 steps
  1. 1Knead flour and eggs into a smooth, firm dough. Wrap and rest 30 minutes.
  2. 2Mix ricotta, chopped spinach, half the parmesan, nutmeg and salt.
  3. 3Roll pasta very thin. Dot filling, cover with a second sheet, press out air and cut squares.
  4. 4Simmer passata with butter, garlic and salt for 10 minutes.
  5. 5Boil ravioli 3 to 4 minutes, lift out gently and toss in the sauce. Finish with parmesan and basil.
Serve it like this

Serve six to eight ravioli per plate in a shallow pool of sauce with parmesan and a basil leaf.

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Make it a meal

What goes with Ravioli ricotta e spinaci: a bread or rice, a side, something to drink and something sweet.

Bread or rice Risotto ai frutti di mare45 min
Bread or rice Pizza bianca40 min
On the side Verdure grigliate40 min
On the side Insalata di rucola10 min
A little snack Bruschetta al pomodoro15 min
To drink Caffè latte5 min
Something sweet Tiramisu40 min
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