Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, ravioli - spinach and ricotta. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Ravioli - Spinach and Ricotta is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Ravioli - Spinach and Ricotta is something which I have loved my entire life.
Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Finely chop the spinach and transfer to a bowl, together with the ricotta, Parmesan and lemon zest. Season to taste with salt and plenty of black pepper, mix well and set aside.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have ravioli - spinach and ricotta using 11 ingredients and 16 steps. Here is how you can achieve that.
The ingredients needed to make Ravioli - Spinach and Ricotta:
- Prepare 360 g flour
- Take 4 free range eggs
- Get 200 g spinach
- Make ready 200 g ricotta
- Get 40 g parmesan
- Get 1 lemon (grated zest only)
- Make ready 20 g sage leaves
- Prepare 1 garlic clove
- Prepare 100 g unsalted butter
- Take Sea salt
- Prepare Black pepper
Drain well and set aside to cool. When cool enough to handle, squeeze out excess liquid. Finely chop and transfer to a large bowl. Stir well to combine and season.
Steps to make Ravioli - Spinach and Ricotta:
- Add flour, eggs and a large pinch of salt to a bowl and mix together. Knead the dough until it is smooth and stretchy.
- Divide dough in to 4 equal portions, wrap tightly in cling film and put in the fridge for at least 45 minutes.
- Cook the spinach in frying pan over a high heat until it is wilted.
- Drain the spinach in a sieve and ensure any excess water is removed so that the spinach is dry.
- Chop the spinach and add to a bowl with the ricotta, parmesan and lemon zest.
- Mix well after seasoning with salt and black pepper.
- 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.
- 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.
- 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.
- Use a pastry brush and water to dampen the pasta around the filling.
- 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.
- Trim the pasta down to even squares using a knife.
- Repeat steps 8-12 for the remaining 3 portions of pasta.
- Bring a pan of salted water to the boil (to cook the ravioli in), whilst warming the sage butter in a separate pan.
- Once the ravioli is cooked (should take approx 3 mins), remove with a slatted spoon and add to the sage butter pan.
- Stir gently before quickly removing to serve.
Ravioli Verdi agli Spinaci e Ricotta PASTA ET AL Method. For the pasta, mix the flour and semolina together on a clean work surface or in a large bowl. Make a well in the centre and break in the eggs. Spinach & Ricotta Ravioli with Basil Pesto, Chicken & Green Beans. Few combinations are as pleasing as spinach and ricotta cheese.
So that’s going to wrap it up with this exceptional food ravioli - spinach and ricotta recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
