Ravioli di Ricotta e Spinaci

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Menu: Different Food Styles or browse Other Italian Recipes

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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