Ravioli ricotta e spinaci

Immagine Ricetta

gourmet

Preparation time

Orologio40 minuti

Difficulty

OrologioMedia

Cooking time

Orologio5 minuti

Servings

Porzioni4

Riposo

Orologio30 minuti

Scopri i ravioli ricotta e spinaci, un classico intramontabile della cucina italiana: sfoglia fresca fatta in casa e un ripieno cremoso e delicato, perfetti con burro e salvia o pomodoro.

Ingredients

Procedure

  • 0. First, steam the spinach or blanch it in 1/4 cup of water for 7–8 minutes, until very soft and wilted. Let it drain while it cools.
  • 1. Then make the dough by mixing the flours together and adding a pinch of salt. Make a well in the center, add the eggs, and mix with a fork, starting from the center and gradually incorporating all the flour from the sides. Once all the liquids are incorporated, knead with your hands until the dough forms a soft, smooth dough. Finally, shape it into a ball, wrap it in plastic wrap, and let it rest for 30 minutes.
  • 2. Take the cooled spinach. Squeeze it in a cotton cloth and chop it very finely with a knife. Add the drained ricotta. Mix them together with a fork until the mixture is thick and compact. Add the salt, pepper, nutmeg, and Parmesan cheese. If desired, pipe the mixture into a piping bag or use a teaspoon.
  • 3. First, take half the dough and roll it out with a pasta machine if you have one (or a rolling pin to a thickness of 1 mm), using plain flour in both cases. Roll out several times until the dough is smooth and no longer sticks. Make all the sheets of dough in this way, leaving them on a floured work surface. Then divide into 6-7 cm strips, add a generous teaspoon of filling, 2 cm apart, and brush the edges with a drop of water.
  • 4. Add a strip of dough over the filling and press around the filling to create a perfectly sealed base. Finally, cut out the ravioli using a square or round pastry cutter. Dust the top and bottom with flour, set aside, and make all the stuffed ravioli in this way. Let them air dry for 30 minutes. Cook in plenty of salted boiling water until they float to the surface (about 4 minutes).
  • 5. Drain them directly into a large pan where you've melted butter, Parmesan cheese, 3 tablespoons of the boiling cooking water, and fresh sage. Stir for 2-3 minutes, adding more boiling cooking water if necessary to create a creamy sauce. Serve with a sprinkling of pepper.

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    Creation date Feb 01, 2024

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