Rvioli with spinach and sorrel
5 servings
90 minutes
Ravioli with spinach and sorrel is an exquisite dish of Ukrainian cuisine inspired by the traditions of homemade pasta. The thin dough, tender filling of aromatic green herbs, and spicy tomato-garlic sauce create a harmony of flavors. Sorrel adds a light sourness while spinach adds richness, making the dish both fresh and hearty. Topped with grated cheese, the ravioli become a true culinary masterpiece. They can be served as a standalone dish or complemented with a vegetable salad. Historically, such ravioli were made in village homes using seasonal products, making them a symbol of simplicity and naturalness. The secret to their flavor lies in the thinness of the dough and the delicate, perfectly balanced filling.
1
Knead the dough from flour, eggs, vegetable oil, and salt. Let it rest for 30 minutes.
- Chicken egg: 3 pieces
- Wheat flour: 275 g
- Olive oil: 2 tablespoons
- Salt: 1 teaspoon
2
Chop spinach and sorrel. Simmer with water for 10 minutes on low heat. Add Provençal herbs.
- Spinach: 300 g
- Sorrel: 300 g
- Herbes de Provence: to taste
3
Roll out the dough (2 mm thick) and divide it in half. Place the filling 4 cm apart. Cover with a second layer and press down. Cut out the ravioli and boil in salted water for 5 minutes.
- Wheat flour: 275 g
4
Peel the tomatoes. Sauté in olive oil until soft. Squeeze in garlic. Then place on the cooked ravioli.
- Tomatoes: 3 pieces
- Olive oil: 2 tablespoons
- Garlic: 2 heads
5
grate cheese
- Cheese: 20 g
