Ravioli di Ricotta e Spinaci (Italian - Main Course) Recipe
Homemade ravioli filled with spinach and ricotta cheese, often served with a simple tomato sauce or sage butter.
Ingredients:
Spinach - 10.6oz (300g)
Ricotta cheese - 8.8oz (250g)
Flour - 10.6oz (300g)
Eggs - 2
Parmesan cheese - 1.8oz (50g)
Salt - 1 tsp
Black pepper - To taste
Instructions
Rinse the spinach leaves thoroughly and blanch in boiling water for 2 minutes. Drain and cool in cold water, then squeeze out any excess water. Chop the spinach leaves finely.
Gently add the ravioli to the boiling water and cook for 3-5 minutes or until the ravioli floats to the surface.
Drain the ravioli and serve with a simple tomato sauce or sage butter.
In a mixing bowl, combine the chopped spinach, ricotta cheese, Parmesan cheese, salt, and black pepper. Mix well.
Add the eggs and mix until a smooth and consistent filling is formed.
On a clean work surface, create a well in the flour and add the spinach and ricotta cheese filling.
Fold the flour over the filling, and knead for 8-10 minutes until dough has formed.
Let the dough rest for 30 minutes.
Roll out the dough into thin sheets, then cut them into squares or circles.
Place a small amount of filling in the center of each square or circle, then fold over and seal the edges.
Bring a large pot of salted water to a rolling boil.
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