Wonderful Italian ravioli stuffed with ricotta and spinach in Parmesan cream sauce, ready in just 20 minutes. Follow recipe.
Ingredients: simple, total time: 20 min. 2 serving
500 g purchased ravioli with spinach and ricotta
370 ml of milk
2 Tablespoons of flour
pinch of salt
pepper to taste
60 g grated Parmesan cheese
2 pinches of dry parsley
Preparation:
Pour the water for the ravioli into a larger pot and wait for the water to boil. Cook the ravioli for about 1 minute, then strain them well from the liquid and leave them in a colander. During this time, make the cream.
Pour 250 ml of milk into a medium saucepan, cook over moderate heat. Mix the rest of the milk in a cup with the flour well and without lumps. When the milk has warmed up a little, add to the milk mixture of milk and flour, stir and reduce the heat. When the cream has thickened a little, add pepper and a little salt to taste.
Immediately after that, add the grated Parmesan cheese, mix the ingredients well, reduce the heat to the lowest. Mix until the ingredients are well combined, at the end add dry parsley and mix once more.
Immediately add the ravioli to the cream and mix carefully.
Turn off the heat and immediately serve in shallow plates with the addition of grated Parmesan cheese if someone prefers it. Buon appetito!
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