Recipe

Ravioli Con Ricotta E Spinaci Ravioli Stuffed With Spinach And Ricotta Cheese Recipe

Add Step-by-Step Photos	Rescue_ranger / All my dishes 11 months, 3 weeks ago Ah the wonderful taste of freshly made pasta filled with tender spinach, filled with fresh grated Parmigiano reggiano and ricotta cheese with just a hint of nutmeg will make a wonderful break from all the holiday turkey you will be having Prep:90m Cook:20m Servings:6	Rescue_rang
	spinach parmigiano reggiano cheese ricotta cheese and nutmeg

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lunasea

Ingredients

for the filling

1 lb fresh spinach

1 lb ricotta cheese, thoroughly drained

1 egg

4 oz parmigiano reggiano cheese, freshly grated

salt and pepper

pinch of nutmeg

for the dough

3 cups flour

4 eggs

1 tablespoon extra-virgin olive oil

for the dressing

4 oz unsalted butter

10 fresh sage leaves

4 oz freshly grated parmigiano cheese

Directions

1) Boil the spinach in lightly salted water. Place the boiled spinach in a cheese cloth and form a small sack. Squeeze the sack to expel as much water as possible. Chop the spinach finely

2) Place the spinach in a bowl. Combine the drained ricotta, egg, parmigiano cheese, salt, pepper, and a generous pinch of nutmeg. Taste and adjust the salt, pepper, and nutmeg if necessary

3) Prepare the pasta dough using the recipe for fresh pasta. Make the dough very soft and moist. Use the minimum flour necessary, just enough to prevent the dough from sticking to your hands while working. Cut the dough in two parts. Place one of the pieces on the work surface, and flatten it with a rolling pin until it is very thin. Repeat the same steps with the other half of the dough, making a pasta sheet of the same size. Set it aside, covered with a moist towel if necessary to prevent the pasta from drying too much.

4) Place about 1 teaspoon of the filling on the dough, spaced 2 inches (5 cm) apart.

5) In a skillet large enough to contain the ravioli, place the butter and sage leaves. Turn the heat on just long enough to melt the butter. Bring water to a boil in a stockpot. Gently drop the ravioli in the boiling water a few at a time

6) Cook until the pasta is al dente (firm but not too soft or overcooked). Drain ravioli, picking them from the boiling water with a slotted spoon

7) Transfer the ravioli to the pan. Stir gently until they are evenly coated with the butter. Combine the grated cheese. Place in a warm serving dish and serve at once.

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Comments

lunasea 11 months, 3 weeks ago said:
This looks and sounds so delightful. I love making homemade pasta and particularly love playing with ravioli filling. I love your and that sage butter is perfect...oh my.

Great recipe, Mike - I'm printing it to try soon. Thanks so much.... Vickie

jakester 2 months, 3 weeks ago said:
Sounds great gonna have a crack at that one

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