Ravioli with spinach and creamy parmesan
4 servings
30 minutes
Ravioli with spinach and creamy parmesan is the embodiment of Italian culinary sophistication. It is believed that ravioli originated in the Middle Ages, with their filling varying from region to region. This version combines fresh spinach, butter, and tender ricotta to create a light yet rich texture. The added parmesan brings a savory depth of flavor, while nutmeg adds an exquisite spice. A creamy sauce made from cream and parmesan completes the dish, enveloping the ravioli in velvety softness. Served hot, they pair perfectly with white wine or a light salad. These ravioli are an elegant choice for a romantic dinner or a cozy family gathering, where each bite brings enjoyment of classic Italian gastronomy.
1
Boil salted water in a large pot. In another pot, place spinach, butter, and spices. Cook the spinach, remove it, dry it, and chop it finely. Transfer to a suitable container.
- Spinach: 100 g
- Butter: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
2
Add ricotta, grated parmesan, minced garlic, and ground nutmeg. Lay out the wonton dough sheets and brush the edges with egg yolk. Place the spinach mixture on the dough and seal the ravioli (12 pieces).
- Ricotta cheese: 50 g
- Parmesan (Parmigiano Reggiano): 75 g
- Garlic: 1 clove
- Nutmeg: pinch
- Wonton wrappers: 24 pieces
- Chicken egg: 1 piece
3
To prepare the seasoning, pour cream into a small saucepan and boil for a few minutes until thickened. Add 50 grams of grated Parmesan, wait for the cheese to melt, and remove from heat. Keep warm.
- Cream: 120 g
- Parmesan (Parmigiano Reggiano): 75 g
4
Drop the ravioli into a large pot of boiling salted water and cook for 1-2 minutes until they float. Place the cooked ravioli on serving plates and drizzle with seasoning.
- Salt: to taste
