Ravioli with cheese
6 servings
20 minutes
Cheese ravioli is an exquisite dish of Italian cuisine that combines delicate dough with a rich filling of feta, cream cheese, and spinach. The origins of ravioli trace back to Medieval Italy, where they were considered food for the aristocracy. Their taste is a harmony of creamy softness from the cheese with a hint of thyme and the aroma of dried mushrooms. These ravioli are steamed, making them particularly airy while preserving the richness of the filling. They are served with tomato sauce, pesto, or a vegetable mix, adding freshness and contrast. This dish is perfect for a festive dinner or a cozy evening when you want to enjoy classic Italian flavors at their best.
1
Pour flour into a deep bowl, add a pinch of salt and oil. Gradually add the required amount of water and knead a pliable dough.
- Coarse-ground flour: 400 g
- Salt: to taste
- Olive oil: 8 tablespoons
- Mineral water: to taste
2
Grate the cheese on a coarse grater in a separate bowl. Chop the spinach and leek, and mix them into the cheese.
- Feta cheese: 400 g
- Spinach: 300 g
- Leek: 1 piece
3
Crush salt, thyme, and dried mushrooms in a mortar. Add to the filling and mix well. Let it sit for a few minutes.
- Salt: to taste
- Fresh thyme: to taste
- Dried mushrooms: 30 g
4
On a work surface, roll out the dough thinly and cut it into the desired shape using a ravioli cutter. Place a full teaspoon of filling on each round of dough.
- Cream cheese: 350 g
5
Place the ravioli in a steamer and cook for 15 minutes. Serve on warmed plates, garnished with a mixture of canned beans, corn, tomato sauce, or pesto.
