Ravioli with ricotta and spinach
4 servings
25 minutes
Ravioli with ricotta and spinach is one of the most exquisite dishes of Italian cuisine, reflecting its love for freshness and simplicity. They first appeared in the northern regions of Italy, where ricotta cheese and spinach harmoniously combined in thin pasta. The delicate filling of creamy ricotta and fragrant spinach offers a soft, slightly sweet taste that is beautifully complemented by a salty parmesan note. These ravioli are perfect for both festive dinners and cozy family lunches. They can be served with light creamy or tomato sauces that highlight the richness of flavor. Due to their simplicity in preparation and elegance in presentation, this dish will become a true gem of any culinary repertoire.
1
Wash and chop the spinach, mix with ricotta.
- Spinach: 200 g
- Ricotta cheese: 300 g
2
Lightly beat the eggs in a mixer, add salt, flour, and yolks, and mix in the mixer. Divide the resulting dough into two parts and roll out into thin layers.
- Chicken egg: 2 pieces
- Salt: 1 teaspoon
- Wheat flour: 400 g
- Egg yolk: 2 pieces
3
Place filling in balls spaced 5 cm apart on one layer of dough. Cover with a second layer. Cut into squares and put in the freezer for 10 minutes.
- Ricotta cheese: 300 g
4
In a thick-bottomed pan, heat the oil, add a cup of broth (or water) and salt. Cook the ravioli covered for 10 minutes. Season with pepper and sprinkle with parmesan.
- Butter: 20 g
- Water: 1 glass
- Salt: 1 teaspoon
- Parmesan (Parmigiano Reggiano): 50 g
