Recipe

Sicilian Ricotta Ravioli Filling Recipe

Add Step-by-Step Photos	Skoch / All my dishes 1 year, 9 months ago This is an ancient recipe from Giovanna, a Peruvian pasta cook with an Italian grandfather. The recipe is from Sicily, from when the Moors held the island. The Muslim/Arab influence is noticeable in the sultanas and the pine nuts. (Image by serenejournal on Flickr)... More Prep:15m Cook:5m Servings:4	Skoch
	sicilian ricotta spinach ravioli

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Fans

berry

trigger

cheryilyn

Ingredients

1.5 cups ricotta cheese

1 cup coarsely grated Parmesan cheese

1-2 cups of wilted, chopped, fresh spinach

3 tbs pine nuts

3 tbs sultanas, chopped

Nutmeg to taste

Directions

Mix all the ingredients. It's best to do this by hand -- a food processor will chop the pine nuts and you'll want them whole.

Put 1 tbs of filling in each ravioli.

(For a recipe for the pasta dough and ravioli procedure, try this: http://www.grouprecipes.com/15046/pumpkin-ravioli.html)

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Comments

trigger 1 year, 9 months ago said:
Yum great one for tonight!

berry 1 year, 9 months ago said:
Different and delicious. Just a question, don't use a sauce for this recipe? Thanks.

skoch 1 year, 9 months ago said:
These are served with "salvia é burro" -- sage and butter. It's not healthy, but ever so good: When they're cooked, melt some butter in a little of the cooking water. The water will contain some starch from the pasta dough, which will thicken the sauce.