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Ricotta and tomato spinach ravioli

Ricotta and tomato spinach ravioli

Medium difficulty – Ready in 45 min.
Servers 6
For the pasta: 600 g of puff flour | 6 eggs For the dressing: 600 g of ricotta cheese | 100 g of cooked and squeezed spinach | 120 g of grated parmesan | One egg | Salt to taste | Nutmeg to taste
For the sauce: 500 g of long red tomatoes • An onion | 2 cloves of garlic | A few basil leaves | 100 g of butter | Salt and pepper to taste
What we need: pastry board, rolling pin, two pots, bowl, cutter wheel

1. For the dough, we mix the flour with the eggs. We pull the dough thinly with a rolling pin and let it dry.

2. In the meantime, let’s prepare the sauce. In a pan with the butter, brown the finely chopped onion and garlic. We combine the tomatoes cut into pieces and season with salt and pepper. We cook for about ten minutes, adding the basil at the end.

3. Let’s move on to the filling. We mix the ricotta (well drained) with the chopped spinach in a bowl. We combine the parmesan, egg, salt and nutmeg and mix everything well.

4. We cut the dough into two parts. We put on the first of the piles of filling, spaced from each other, and overlap the second sheet. We let the air out, pressing with the hands around the filling, and we cut the dough with the cutter wheel to obtain the ravioli. Let’s dip them in a pot with boiling salted water. When they come back to the surface, drain them and season them with the tomato sauce.

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