Ricotta and Spinach Ravioli

Chef Dario
Chef Dario
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Published 2024-07-29
Ingredients:
For the dough:
flour 00 70g
durum wheat semolina 30g
egg 1
oil
salt

For the filling:
ricotta cheese 150g
fresh spinach 200g
parmesan cheese 30g
nutmeg
pepper
salt
garlic 1 clove
oil

Procedure:
In a pastry board combine the two flours, form a hollow and add the egg along with a pinch of salt and a drizzle of oil.
Start mixing with a fork, then knead with your hands until you get a smooth, omgeneous dough.
Cover with plastic wrap and let rest in the refrigerator for 30 minutes.
In a skillet, heat a round of oil, and sauté a clove of garlic.
Add spinach, season with salt, cover with lid, and wilt for 5 minutes.
Remove the garlic clove, transfer the spinach to a colander and mash it to drain off excess liquid.
Chop them finely on a cutting board.
In a bowl combine the ricotta, Parmesan, and chopped spinach.
Season with salt, nutmeg, and pepper.
Mix everything well and transfer the mixture to a pastry bag.
Take the dough again, divide it in two, and roll it out until you get a 1-2mm sheet.
At the bottom of the pastry sheet, create balls of dough spaced about 2 cm apart.
Brush the pastry sheet with water and fold it over, press it with your fingers to seal the filling, and with a pastry wheel form the ravioli.
In a pan melt the butter, and add the sage.
In a pot, boil plenty of water, salt it, and cook the ravioli for 3 minutes, drain the ravioli in the pan with the sauce and mix well.
Plate them, add some grated parmesan and pepper, and enjoy!
#cooking #recipe #ravioli

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