Ravioli with spinach and ricotta cheese
4 servings
100 minutes
Ravioli with spinach and ricotta cheese is a true embodiment of Italian culinary elegance. They originate from the northern regions of Italy, where pasta is not just food but a cultural heritage. The delicate dough filled with aromatic ricotta cheese, spinach, and a hint of nutmeg turns each bite into a harmony of flavors. Ravioli cooked to perfect texture are soaked in melted butter and sprinkled with parmesan, creating a subtle balance of creaminess and spiciness. This dish pairs perfectly with light white wine or a gentle tomato-basil sauce. In Italy, ravioli are served as a family dish filled with warmth and care, and their preparation becomes a special ritual that unites generations.
1
Thaw and dry the spinach. Blend the spinach in a blender (if needed). Melt the butter in a pan and sauté the spinach on low heat for 5-10 minutes. Cool and mix in a bowl with ricotta, previously softened to a creamy consistency.
- Spinach: 500 g
- Butter: 20 g
- Ricotta cheese: 200 g
2
Wash the parsley, dry it, and chop it. Crush the bread crumbs. Add the chopped parsley, crushed bread crumbs, nutmeg, grated cheese, and egg to the spinach and ricotta mixture. Season with salt and pepper, and blend well.
- Parsley: to taste
- Breadcrumbs: 2 tablespoons
- Nutmeg: pinch
- Grated Parmesan cheese: 100 g
- Chicken egg: 5 piece
- Salt: to taste
- Ground black pepper: to taste
3
Beat the eggs slightly, add salt, pour in oil, and gradually add flour. Knead the dough until it no longer sticks to your hands. Wrap in film and let it rest for 1 hour. Then roll out into two thin rectangular layers.
- Chicken egg: 5 piece
- Salt: to taste
- Butter: 20 g
- Wheat flour: 400 g
4
Place small mounds the size of a walnut on one layer of dough at equal distances apart. Moisten the dough between them with water using a brush. Cover with a second layer of dough, pressing it tightly between the filling mounds. Carefully cut the dough between the rows of filling and pinch the edges of each resulting square of dough. Dry the ravioli for 10 minutes, then drop them into a pot of boiling salted water.
5
When the ready ravioli start to float, remove them with a slotted spoon. Place on a plate, drizzle with melted butter, and sprinkle with grated Parmesan.
- Butter: 20 g
- Grated Parmesan cheese: 100 g