Name: Ravioli di Ricotta e Spinaci (Italian - Main Course )
Cuisine: Italian
Ingredients: Spinach - 300g (300g); Ricotta cheese - 250g (250g); Flour - 300g (300g); Eggs - 2 (2); Parmesan cheese - 50g (50g); Salt - 1 tsp (1 tsp); Black pepper - To taste (To taste)

Ravioli di Ricotta e Spinaci

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.

More Italian Recipes

Ziti alla Genovese

A baked pasta dish from Naples with a sauce made from onions, beef, and white wine. Despite its name, it doesn't originate from Genoa.

Paccheri con Sugo di Mare

Large tube pasta served with a seafood sauce, which can include a variety of shellfish such as clams, mussels, and prawns.

Baccalà alla Lucana

A traditional dish from Basilicata, baccalà (salt cod) is simmered with tomatoes, bell peppers, potatoes, onions, black olives, and capers.

Caponata

A Sicilian dish consisting of a cooked vegetable salad made from diced fried eggplant and celery seasoned with sweetened vinegar, capers in a sweet and sour sauce.

Spaghetti alla Carbonara

A traditional Roman pasta dish made with egg, hard cheese, guanciale (or pancetta), and black pepper. The creamy sauce is made without cream, just the eggs and cheese.

Pici all'Aglione

A pasta dish from Tuscany featuring thick, hand-rolled noodles served with a spicy garlic and tomato sauce.

Torrone

A traditional Italian nougat typically made of honey, sugar, egg white, and toasted nuts. It can have a hard or soft consistency.

Cenci

A sweet treat made during the Carnival season in Tuscany, these are strips of dough that are fried and dusted with powdered sugar.

Fancy Something Else?

Ants Climbing a Tree

A Sichuan dish made with vermicelli noodles, ground meat, chili bean paste, and other flavorful ingredients. The noodles resemble ants crawling on twigs, hence the name.

Thong Ake

Thong Ake is a traditional Thai dessert made from egg yolks, sugar, and flour. The ingredients are mixed together and then piped into intricate shapes, resembling flowers or small birds. The delicate creations are deep-fried until golden brown and crispy. Thong Ake is often enjoyed as a decorative and edible centerpiece during special occasions or celebrations.

Beef Chow Fun

Wide rice noodles stir-fried with tender beef slices, bean sprouts, scallions, and soy sauce. It's a classic Cantonese dish with a satisfying combination of textures and flavors.

Malai Kofta

Soft and creamy cottage cheese (paneer) and potato dumplings served in a rich and flavorful tomato-based gravy. Malai kofta is a popular vegetarian main course option, often enjoyed with rice or naan.

Escalopes de Foie Gras Poêlées

Pan-seared foie gras escalopes, lightly seasoned and cooked until golden and buttery. Escalopes de Foie Gras Poêlées are a luxurious and indulgent appetizer that pairs well with a sweet or fruity accompaniment, such as fig compote or balsamic reduction.

Loukaniko

Loukaniko is a traditional Greek sausage made with pork, flavored with herbs and spices such as orange peel, fennel seeds, and oregano. It is usually grilled and served as a flavorful appetizer.

Sai Krok Isan

Sai Krok Isan is a traditional Thai fermented sausage appetizer originating from the northeastern region of Thailand. The sausage is made from a mixture of ground pork, garlic, sticky rice, herbs, and spices, which is then stuffed into natural casings and fermented for a period of time to develop its unique flavor profile. Sai Krok Isan is typically grilled or pan-fried before serving, and it is enjoyed with fresh vegetables and chili dipping sauce.

Beef and Broccoli

Tender beef slices stir-fried with broccoli florets in a savory sauce. It's a popular and nutritious dish often served with steamed rice.