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.

Cenci

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

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.

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.

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.

Fancy Something Else?

Galette des Rois

A traditional cake made with layers of puff pastry and a sweet almond filling. Galette des Rois is often enjoyed during the Epiphany season in France and is accompanied by a fun tradition of finding a hidden figurine or bean inside the cake.

Shahi Paneer

A rich and creamy paneer (Indian cottage cheese) curry made with a blend of spices, nuts, and cream. Shahi paneer is a regal and indulgent main course option that is often served with naan or rice.

Zaru Soba

Cold buckwheat noodles served on a bamboo mat (zaru) with a dipping sauce, along with toppings such as sliced green onions and grated daikon radish. Zaru Soba is a refreshing and light Japanese main course, perfect for hot summer days.

Dum Aloo

A Kashmiri specialty dish made with small potatoes (aloo) cooked in a thick gravy of yogurt, tomatoes, and a blend of spices. Dum aloo is a flavorful and comforting main course option.

Greek Moussaka

Moussaka is a classic Greek dish made with layers of eggplant, ground meat (often beef or lamb), and a creamy béchamel sauce. The dish is baked until golden and bubbling, creating a rich and flavorful main course. Moussaka is often served with a side salad and crusty bread, offering a satisfying and comforting option that represents the heartiness of Greek cuisine and the Mediterranean region.

Gai Tod

Gai Tod is a popular Thai street food dish that features crispy fried chicken. The chicken is marinated in a combination of garlic, soy sauce, and spices, and then deep-fried to achieve a golden and crunchy exterior. It is often served with sticky rice or as part of a rice-based meal.

Kao Kluk Gapi

Kao Kluk Gapi, also known as Thai shrimp paste fried rice, is a flavorful and aromatic appetizer made with shrimp paste-infused fried rice. The rice is stir-fried with shrimp paste, shrimp, onions, garlic, eggs, and a medley of vegetables. Kao Kluk Gapi is often garnished with fresh herbs and served with slices of cucumber and lime. It offers a unique blend of savory, umami, and spicy flavors, making it a favorite among Thai food enthusiasts.

Merluza a la Gallega

Merluza a la Gallega is a Galician-style dish featuring hake (a white fish) cooked in a flavorful broth made from onions, garlic, paprika, white wine, and parsley. The fish is gently poached in the broth until tender and infused with the aromatic flavors. Merluza a la Gallega is often served with boiled potatoes and a drizzle of olive oil. It is a light and healthy main course option that showcases the delicate flavor of the hake.