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

Pici all'Aglione

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

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.

Torrone

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

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.

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.

Spaghetti alla Puttanesca

Spaghetti served with a tangy, somewhat salty sauce made from tomatoes, olives, capers, anchovies, garlic, and chili.

Cenci

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

Baccalà alla Lucana

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

Fancy Something Else?

Moroccan Briouat aux Amandes

Briouat aux amandes are Moroccan almond pastries made with thin pastry dough filled with a mixture of ground almonds, sugar, and orange blossom water. The pastries are typically shaped into triangles, fried until crispy, and dusted with powdered sugar. Briouat aux amandes represent the sweet and delicate flavors of Moroccan pastry, offering a delightful and nutty appetizer or dessert option in the Mediterranean region.

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.

Boondi Raita

A refreshing yogurt-based side dish made with boondi (small fried chickpea flour balls) mixed with seasoned yogurt, flavored with spices like cumin and garnished with coriander leaves. Boondi raita is often served as a cooling accompaniment to spicy Indian meals.

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.

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.