Ravioli - Spinach and Ricotta
Ravioli - Spinach and Ricotta

Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, ravioli - spinach and ricotta. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Ravioli - Spinach and Ricotta is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Ravioli - Spinach and Ricotta is something that I have loved my whole life. They’re nice and they look wonderful.

A simple and beautiful spinach and ricotta ravioli recipe, perfect for a light lunch in the garden that we all hope the sun will be present for. An easy-to-follow guide on making homemade ravioli filled with fresh ricotta cheese and organic baby spinach. Last week I posted my recipe on how to make basic homemade pasta.

To begin with this recipe, we have to first prepare a few ingredients. You can cook ravioli - spinach and ricotta using 11 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Ravioli - Spinach and Ricotta:
  1. Make ready 360 g flour
  2. Get 4 free range eggs
  3. Prepare 200 g spinach
  4. Prepare 200 g ricotta
  5. Take 40 g parmesan
  6. Make ready 1 lemon (grated zest only)
  7. Make ready 20 g sage leaves
  8. Make ready 1 garlic clove
  9. Get 100 g unsalted butter
  10. Take Sea salt
  11. Get Black pepper

The book of the BBC series, Britain's Best Home Cook features all of the best recipes from the show's contestants, from family favourites to classics revisited. Whole Wheat Spinach Ricotta Ravioli in Creamy Tomato Basil SauceArchana's Kitchen. Saveur kitchen assistant Jeanna DeMarco shared this family recipe for tender ravioli filled with spinach and cheese, topped with a tangy tomato sauce bolstered with mushrooms, zucchini, and squash. Gennaro Contaldo's classic spinach and ricotta ravioli is a great stuffed pasta for a special occasion.

Instructions to make Ravioli - Spinach and Ricotta:
  1. Add flour, eggs and a large pinch of salt to a bowl and mix together. Knead the dough until it is smooth and stretchy.
  2. Divide dough in to 4 equal portions, wrap tightly in cling film and put in the fridge for at least 45 minutes.
  3. Cook the spinach in frying pan over a high heat until it is wilted.
  4. Drain the spinach in a sieve and ensure any excess water is removed so that the spinach is dry.
  5. Chop the spinach and add to a bowl with the ricotta, parmesan and lemon zest.
  6. Mix well after seasoning with salt and black pepper.
  7. Use a saucepan to cook the sage, garlic and butter by melting the butter and then simmering for 5 minutes before seasoning with salt and black pepper.
  8. Take a batch of dough at a time from the fridge, and lightly dust with flour. Flatten the dough until it is as wide as the pasta machine. Feed the dough through the pasta machine repeatedly and reduce the setting on the machine by 1 each time.
  9. Flour your worktop and then lay the rolled pasta on to this worktop. Place teaspoon size parts of the ricotta mix on to the pasta at equal intervals, using approximately a quarter of the mix. Ensure these are all down 1 side of the pasta.
  10. Use a pastry brush and water to dampen the pasta around the filling.
  11. Fold the pasta over the top of the ricotta and press down around each piece of ricotta. Ensure that all air pockets are pushed out.
  12. Trim the pasta down to even squares using a knife.
  13. Repeat steps 8-12 for the remaining 3 portions of pasta.
  14. Bring a pan of salted water to the boil (to cook the ravioli in), whilst warming the sage butter in a separate pan.
  15. Once the ravioli is cooked (should take approx 3 mins), remove with a slatted spoon and add to the sage butter pan.
  16. Stir gently before quickly removing to serve.

To cook the ravioli bring some water to the boil and a good pinch of salt (the water should be as salty as the sea). Drop the ravioli in to the water in small batches and cook until the float to the. Fill a large saucepan with salted water and bring to the boil. Skip the fancy folds here, just be sure to press out any air pockets and seal well. These Spinach Ricotta Vegan Ravioli are made easy by using pre-made wonton wrappers in place of pasta dough.

So that’s going to wrap it up for this special food ravioli - spinach and ricotta recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!