Ravioli - Spinach and Ricotta
Ravioli - Spinach and Ricotta

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, ravioli - spinach and ricotta. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Ravioli - Spinach and Ricotta is one of the most well liked of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Ravioli - Spinach and Ricotta is something that I’ve loved my whole life.

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. Finely chop the spinach and transfer to a bowl, together with the ricotta, Parmesan and lemon zest. 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.

To begin with this recipe, we have to first prepare a few ingredients. You can cook ravioli - spinach and ricotta using 11 ingredients and 16 steps. Here is how you can achieve it.

Ingredients requirements Ravioli - Spinach and Ricotta:
  1. Make ready 360 g flour
  2. Make ready 4 free range eggs
  3. Take 200 g spinach
  4. Prepare 200 g ricotta
  5. Prepare 40 g parmesan
  6. Get 1 lemon (grated zest only)
  7. Prepare 20 g sage leaves
  8. Take 1 garlic clove
  9. Get 100 g unsalted butter
  10. Get Sea salt
  11. Make ready Black pepper

If you prefer, you can also use a spinach pasta dough for the ravioli, or make half egg dough ravioli, and. Drain and squeeze out water from spinach. Whole Wheat Spinach Ricotta Ravioli in Creamy Tomato Basil SauceArchana's Kitchen. These tender ravioli are filled with spinach and cheese and topped with a tangy tomato sauce bolstered with mushrooms, zucchini, and squash.

Ravioli - Spinach and Ricotta start cooking:
  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.

Spinach & Ricotta Ravioli with Basil Pesto, Chicken & Green Beans. Few combinations are as pleasing as spinach and ricotta cheese. These ravioli are filled with both–and topped with perfectly al dente green beans and strips of grilled chicken for a meal that's simultaneously simple and special. Skip the fancy folds here, just be sure to press out any air pockets and seal well. Directions for: Spinach and Ricotta Ravioli.

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