Steps to Prepare Delicious Ravioli - Spinach and Ricotta

Hey everyone, it’s Clark, I hope you are having an amazing day. Today I’m gonna show you how to prepare a special dish, Ravioli - Spinach and Ricotta. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Ravioli - Spinach and Ricotta Recipe. A simple and beautiful spinach and ricotta ravioli recipe, perfect for a light lunch in the garden that we all hope the sun will be present for. Welcome to Castello Vicchiomaggio kitchen, my name is Delfina and today we are going to make home made ravioli filled with ricotta and spinach.

You can cook Ravioli - Spinach and Ricotta using 11 ingredients and 16 steps. Here is how you cook that.

Ingredients of Ravioli - Spinach and Ricotta

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

If you prefer, you can also use a spinach pasta dough for the ravioli, or make half egg dough ravioli, and.Whole Wheat Spinach Ricotta Ravioli in Creamy Tomato Basil SauceArchana's Kitchen.Gennaro Contaldo's classic spinach and ricotta ravioli is a great stuffed pasta for a special occasion.To cook the ravioli bring some water to the boil and a good pinch of salt (the water should be as salty as the sea).

Ravioli - Spinach and Ricotta instructions

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..

Drain and squeeze out water from spinach.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.

Drop the ravioli in to the water in small batches and cook until the float to the.Add the shallots to the spinach, along with the ricotta, Parmesan cheese and egg.Taste and adjust seasoning with more salt, pepper as needed.Cook the ravioli in plenty of boiling salted water until tender.They will float to the top when ready, so be careful not to overcrowd the pot.