Recipe of Super Quick Ravioli - Spinach and Ricotta

Ravioli - Spinach and Ricotta Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

This is a simple stuffed ravioli made with a creamy ricotta spinach blend. I prepared a simple tomato sauce with just a touch of spice, but these ravioli are also delicious with a brown butter sauce.

Here is the best “Ravioli - Spinach and Ricotta” recipe we have found so far. This is gonna really delicious.

Ingredients of Ravioli - Spinach and Ricotta

1. Take 360 g of flour.
2. Make ready 4 of free range eggs.
3. Take 200 g of spinach.
4. Make ready 200 g of ricotta.
5. Prepare 40 g of parmesan.
6. Take 1 of lemon (grated zest only).
7. Take 20 g of sage leaves.
8. It’s 1 of garlic clove.
9. Make ready 100 g of unsalted butter.
10. Make ready of Sea salt.
11. Prepare of Black pepper.

Today I'm using that recipe to prepare handmade ravioli with spinach and ricotta cheese.Drain and squeeze out water from spinach.Whole Wheat Spinach Ricotta Ravioli in Creamy Tomato Basil Sauce Archana's Kitchen.Saveur kitchen assistant Jeanna DeMarco shared this family recipe for tender ravioli filled with spinach and cheese, topped with a tangy tomato sauce bolstered with mushrooms, zucchini, and squash.

Ravioli - Spinach and Ricotta step by step

1. Add flour, eggs and a large pinch of salt to a bowl and mix together. Knead the dough until it is smooth and stretchy..
2. Divide dough in to 4 equal portions, wrap tightly in cling film and put in the fridge for at least 45 minutes..
3. Cook the spinach in frying pan over a high heat until it is wilted..
4. Drain the spinach in a sieve and ensure any excess water is removed so that the spinach is dry..
5. Chop the spinach and add to a bowl with the ricotta, parmesan and lemon zest..
6. Mix well after seasoning with salt and black pepper..
7. Use a saucepan to cook the sage, garlic and butter by melting the butter and then simmering for 5 minutes before seasoning with salt and black pepper..
8. Take a batch of dough at a time from the fridge, and lightly dust with flour. Flatten the dough until it is as wide as the pasta machine. Feed the dough through the pasta machine repeatedly and reduce the setting on the machine by 1 each time..
9. Flour your worktop and then lay the rolled pasta on to this worktop. Place teaspoon size parts of the ricotta mix on to the pasta at equal intervals, using approximately a quarter of the mix. Ensure these are all down 1 side of the pasta..
10. Use a pastry brush and water to dampen the pasta around the filling..
11. Fold the pasta over the top of the ricotta and press down around each piece of ricotta. Ensure that all air pockets are pushed out..
12. Trim the pasta down to even squares using a knife..
13. Repeat steps 8-12 for the remaining 3 portions of pasta..
14. Bring a pan of salted water to the boil (to cook the ravioli in), whilst warming the sage butter in a separate pan..
15. Once the ravioli is cooked (should take approx 3 mins), remove with a slatted spoon and add to the sage butter pan..
16. Stir gently before quickly removing to serve..

When ready to serve, bring a large pan of salted water to the boil and place the pan of sage butter over a low heat.An easy-to-follow guide on making homemade ravioli filled with fresh ricotta cheese and organic baby spinach.Last week I posted my recipe on how to make basic homemade pasta.

Skip the fancy folds here, just be sure to press out any air pockets and seal well.This classic blend of flavours is a favourite for a reason.Heat the oil in a large frying pan and fry the onion and garlic until soft, add the spinach and stir until wilted.Add the ricotta, breaking it into lumps and season well.Add the shallots to the spinach, along with the ricotta, Parmesan cheese and egg.