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Ricotta and Spinach Ravioli with Parmesan Cream

Updated: Mar 9

  • A beautiful original Italian recipe of making ravioli with spinach and ricotta cheese. You can also combine it with Parmesan sauce, which is very easy to prepare. Follow recipe.

Ingredients: total time: 30 min.
  • 300 gr of fresh pasta or buy it ravioli

For the Stuffing:

  • 400 g of spinach leaves

  • 200 g of mixed ricotta

  • 1 egg yolk

  • 1 teaspoon of nutmeg

  • 1 pinch of salt

  • 5 Tablespoons of Parmesan

For the Sauce:

  • 2 glasses of milk

  • 1 full Tablespoon of corn starch

  • 80 g of Parmesan cheese

You can buy ready-made ravioli or tortellini and make according to this recipe, and you can also make real homemade text ravioli, as you prefer. I'll leave you a homemade ravioli or tortellini recipe below.

Preparation:
  1. Wash the spinach and without draining put them in a pot.

  2. Cover them and let them go on a high flame for 5 minutes, as soon as they wilt pull them, let them cool blend them with the arm dipping with a pinch of salt.

  3. In a cup put the Parmesan, ricotta, egg yolk, nutmeg and whipped spinach, stir everything.

  4. Lay the dough on the ravioli mold, this will not have semolina.

  5. Lay the other sheet on top (this will be passed from the semolina) and press with a rolling pin to make it adhere the pressure with the mold will give the cut to be able to detach the ravioli

  6. Put the water to boil, when the water boils, add it and lower our ravioli for about 10 minutes depending on the thickness of the pasta

  7. Take a non-stick pan, add the corn starch, a little milk and stir until all the lumps are removed. Turn on the flame over medium heat, immediately add all the milk, stir until it comes to boil, and a cream is formed, after add the 80 g of grated Parmesan cheese stir and after a few minute turn off heat.

  8. Drain the ravioli and serve them with the hot Parmesan cream

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servings: 2

INGREDIENTS: simple, total time: 60 min.
  • 100 g of flour 00

  • 100 g of re-milled semolina + other semolina for passage in the machine

  • 2 eggs

  • a pinch of salt

  • you need the fresh pasta machine

Preparation:
  1. Put the semolina, flour, and a pinch of salt in a bowl and mix dry, make a fountain and add the eggs.

  2. Begin to work it with a fork, incorporating the egg, then work it with our hands. Once all the liquid has been incorporated, pass on the pastry board to knead the dough for about 10 minutes using the palm of your hand vigorously, pulling it in all directions and being careful not to tear it.

  3. When you have finished kneading, make a loaf, wrap it in plastic wrap and let it rest for 30 minutes.

  4. Take the dough and cut 2 cm slices. Flatten them under your hands, flour them in semolina and pass them into the pasta machine at maximum thickness. Fold them back on themselves.

  5. go over them in the machine at least 2/3 times until you have homogeneous bands

  6. when you have completed all the bands, divide them into 2 parts and move on to the thinnest thickness, repeat the operation until you reach the last thickness of the machine ready. Now you can indulge yourself with the pasta format you like. Enjoy in bites!

  • Use the contact form for questions or advice.

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