Ravioli with Spinach and Ricotta Cheese
Pasta and Pizza • Italian
Description
If the dough is too stiff, you can add a little olive oil.
Ingredients
- Wheat Flour 15 oz
- Chocolate eggs 5 pieces
- Butter 0 oz
- Ricotta cheese 5 oz
- Breadcrumbs 2 tablespoons
- Grated Pecorino Pepato Cheese 5 oz
- Spinach 20 oz
- Parsley to taste
- Ground Black Pepper to taste
- Salt to taste
- Nutmeg a pinch
Step-by-Step Guide
Step 1
Thaw and dry the spinach. Blend the spinach in a blender (if necessary). Melt the butter in a pan and sauté the spinach over low heat for 5–10 minutes. Let it cool and mix in a bowl with the ricotta, previously softened to a creamy consistency.
Step 2
Wash the parsley, dry it, and chop it. Crush the breadcrumbs. Add the chopped parsley, crushed breadcrumbs, nutmeg, grated cheese, and egg to the spinach and ricotta mixture. Season with salt and pepper, and blend well.
Step 3
Lightly beat the eggs, season with salt, add the oil, and gradually add the flour. Knead the dough until it no longer sticks to your hands. Wrap in plastic wrap and let it rest for 1 hour. Then roll out into two thin rectangular sheets.
Step 4
Place small mounds the size of a walnut evenly spaced on one sheet of dough. Moisten the spaces between them with water using a brush. Cover with the second sheet of dough, pressing it tightly between the mounds of filling. Carefully cut the dough between the rows of filling and press the edges of each resulting square of dough. Let the ravioli dry for 10 minutes, then drop them into a pot of boiling salted water.
Step 5
When the cooked ravioli start to float, remove them with a slotted spoon. Place on a plate, drizzle with melted butter, and sprinkle with grated Parmesan cheese.
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