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)

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

Spaghetti alla Puttanesca

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

Torrone

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

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.

Cenci

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

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.

Baccalà alla Lucana

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

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.

Fancy Something Else?

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.

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.

Italian Ossobuco

Ossobuco is an Italian dish that features cross-cut veal shanks braised with vegetables, white wine, and broth. The dish is slow-cooked until the meat becomes tender and the flavors meld together. Ossobuco is traditionally served with a gremolata (a mixture of lemon zest, garlic, and parsley) and saffron-infused risotto. It is a flavorful and indulgent main course that represents the richness of Italian cuisine and the Mediterranean.

Italian Ravioli with Sage Butter

Ravioli is a type of pasta filled with various ingredients such as cheese, meat, or vegetables. It is often served with a simple yet flavorful sage butter sauce. The ravioli are cooked until tender and then tossed in a buttery sauce infused with sage leaves. Ravioli with Sage Butter is a delicious and elegant main course that represents the flavors of Italy and the Mediterranean. It is often garnished with grated Parmesan cheese and fresh herbs.

Sepia con Alioli

Sepia con Alioli is a Spanish dish consisting of grilled or pan-fried cuttlefish served with a garlic and olive oil-based sauce called alioli. The cuttlefish is tender and slightly chewy, with a delicate flavor that pairs beautifully with the creamy garlic sauce.

Chawanmushi

A savory steamed egg custard dish made with eggs, dashi broth, and various ingredients such as mushrooms, seafood, and vegetables. Chawanmushi has a silky and smooth texture and is often enjoyed as an appetizer or side dish.

Lebanese Grilled Chicken Tawook

Chicken Tawook, also known as Shish Tawook, is a popular Lebanese dish made from marinated chicken skewers grilled to perfection. The chicken is marinated in a blend of yogurt, garlic, lemon juice, and aromatic spices, creating tender and flavorful skewers. Chicken Tawook is often served with pita bread, garlic sauce, and a side of salad or rice. It offers a delicious and protein-rich main course option that represents the grilling traditions of Lebanese cuisine and the flavors of the Mediterran

Papoutsakia Santorini

Papoutsakia Santorini is a variation of the traditional papoutsakia dish. It features roasted eggplant halves filled with a mix of ground meat, onions, spices, and topped with a generous layer of cheese and tomato sauce.