Recipe: Spinach and Ricotta Ravioli

Rating: 4.8 stars based on 945 reviews

Prep time: 30 min Cook time: 6 min Serves: 6 as a starter, 4 as a main course



Ingredients:-

  • For the pasta dough:
  • 200g strong bread flour
  • 2 eggs
  • pinch of salt
  • 1 tbsp milk, plus extra for moisteningFor the spinach filling:
  • 400g spinach leaves, or Swiss chard
  • 250g ricotta cheese
  • 1 egg
  • pinch of freshly grated nutmeg
  • black pepper
  • For the sauce:
  • 50g butter
  • 4 sage leaves, shredded
  • 50g parmesan, freshly grated

Method:-

  • First make the pasta dough. Put the flour and salt in a bowl. Mix well.
  • Make a well in the centre and add the eggs. Make a dough adding milk to help bind it together. The dough should be elastic and not sticky.
  • Knead the dough for about 5 minutes and then place in a bowl covered with cling film for 30 minutes before rolling it out.
  • While the dough is resting, prepare the filling.
  • Rinse the chard or spinach and put in a saucepan. Cover and cook for about 5 minutes until softened.
  • Drain the spinach, squeeze all the water out and chop finely.
  • In a large mixing bowl mix together the chopped spinach, ricotta and egg. Season with nutmeg, salt and freshly ground pepper.
  • Put the pasta dough on a lightly floured surface and roll as finely and evenly as possible (use a pasta machine if you have one). Roll into strips about 4 inches wide.
  • Shape small balls of the spinach filling and place them on the pasta strips about 5cm apart.
  • Moisten the edges with milk and cover with another strip of pasta. Press the pasta sheets together around the filling, sealing firmly. Cut into ravioli using a pastry wheel or sharp knife.
  • Bring a large saucepan of salted water to the boil. Add the ravioli and cook for 4-6 minutes until 'al dente'. Drain.
  • Meanwhile, in a small frying pan melt the butter and add the sage leaves. Toss the ravioli with the sage butter and sprinkle with Parmesan cheese.

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