Ravioli with Spinach and Ricotta
Main Dishes • Italian
Description
Ravioli with Spinach and Ricotta
Ingredients
- Olive Oil 1 tablespoon
- Garlic 1 clove
- Spanish onions 1 head
- Spinach 5 oz
- Ricotta cheese 10 oz
- Whole egg 2 pieces
- Grated Pecorino Pepato Cheese 2 tablespoons
- Nutmeg to taste
- Spring roll wrappers 48 pieces
- Butter 0 oz
- Chopped Sage Leaves 2 tablespoons
Step-by-Step Guide
Step 1
Heat the olive oil in a pan over medium heat and add finely chopped onion and garlic. Sauté for 2-3 minutes until the onion is soft. Add the chopped spinach and sauté for a while until soft.
Step 2
Add ricotta to the spinach mixture, mix with lightly beaten yolks, Parmesan, nutmeg, and salt.
Step 3
Brush the edges of the wrappers with water and place 1 teaspoon of filling in the center of each circle. Fold the wrapper in half, press the edges together firmly to seal. Repeat the same with all pieces.
Step 4
Bring water to a boil in a large pot and cook the ravioli for 2-3 minutes. When they are ready, they will float to the surface. Drain the water. Melt the butter in a pan, add chopped sage, and sauté for a while until the butter turns light brown. Place the ravioli in a bowl and drizzle with the butter.
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