Ravioli - Spinach and Ricotta
Ravioli - Spinach and Ricotta

Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, ravioli - spinach and ricotta. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Ravioli and tortellini hold a special place in our hearts. Being one of the ultimate comfort foods, pasta, in its many forms, is a go-to for many households. Use this ricotta cheese and spinach filling for fresh ravioli, tortellini, and other filled types of fresh pasta for a delicious meal that's both simple and.

Ravioli - Spinach and Ricotta is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Ravioli - Spinach and Ricotta is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have ravioli - spinach and ricotta using 11 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make Ravioli - Spinach and Ricotta:
  1. Take 360 g flour
  2. Make ready 4 free range eggs
  3. Take 200 g spinach
  4. Make ready 200 g ricotta
  5. Make ready 40 g parmesan
  6. Prepare 1 lemon (grated zest only)
  7. Prepare 20 g sage leaves
  8. Take 1 garlic clove
  9. Get 100 g unsalted butter
  10. Make ready Sea salt
  11. Make ready Black pepper

An easy-to-follow guide on making homemade ravioli filled with fresh ricotta cheese and organic baby spinach. Last week I posted my recipe on how to make basic homemade pasta. Today I'm using that recipe to prepare handmade ravioli with spinach and ricotta cheese. These tender ravioli are filled with spinach and cheese and topped with a tangy tomato sauce bolstered with mushrooms, zucchini, and squash.

Steps to make Ravioli - Spinach and Ricotta:
  1. Add flour, eggs and a large pinch of salt to a bowl and mix together. Knead the dough until it is smooth and stretchy.
  2. Divide dough in to 4 equal portions, wrap tightly in cling film and put in the fridge for at least 45 minutes.
  3. Cook the spinach in frying pan over a high heat until it is wilted.
  4. Drain the spinach in a sieve and ensure any excess water is removed so that the spinach is dry.
  5. Chop the spinach and add to a bowl with the ricotta, parmesan and lemon zest.
  6. Mix well after seasoning with salt and black pepper.
  7. Use a saucepan to cook the sage, garlic and butter by melting the butter and then simmering for 5 minutes before seasoning with salt and black pepper.
  8. Take a batch of dough at a time from the fridge, and lightly dust with flour. Flatten the dough until it is as wide as the pasta machine. Feed the dough through the pasta machine repeatedly and reduce the setting on the machine by 1 each time.
  9. Flour your worktop and then lay the rolled pasta on to this worktop. Place teaspoon size parts of the ricotta mix on to the pasta at equal intervals, using approximately a quarter of the mix. Ensure these are all down 1 side of the pasta.
  10. Use a pastry brush and water to dampen the pasta around the filling.
  11. Fold the pasta over the top of the ricotta and press down around each piece of ricotta. Ensure that all air pockets are pushed out.
  12. Trim the pasta down to even squares using a knife.
  13. Repeat steps 8-12 for the remaining 3 portions of pasta.
  14. Bring a pan of salted water to the boil (to cook the ravioli in), whilst warming the sage butter in a separate pan.
  15. Once the ravioli is cooked (should take approx 3 mins), remove with a slatted spoon and add to the sage butter pan.
  16. Stir gently before quickly removing to serve.

This is a simple stuffed ravioli made with a creamy ricotta spinach blend. I prepared a simple tomato sauce with just a touch of spice, but these ravioli are also delicious with a brown butter sauce. If you prefer, you can also use a spinach pasta dough for the ravioli, or make half egg dough ravioli, and. Fresh ricotta cheese from cows or sheep is easily found all over Tuscany, allowing countless meals to be prepared with it. So as not to cover the delicate flavor of the filling only butter and sage is needed to dress your ravioli.

So that is going to wrap it up with this special food ravioli - spinach and ricotta recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!