Servings: persons
Ravioli with Spinach and Ricotta
We give you a recipe of some of the best from Italian cuisine: Ravioli. Pasta with filling inside. The pasta recipe doesn't require a pasta machine and the filling is the delicious combination of ricotta and spinach.
Ingredients
- 3 pcs. Egg
- 300 gram Tipo 00 Flour Or durum wheat flour
- 200 gram Spinach
- 250 gram Ricotta
- Salt
- Pepper
- Nutmeg
- Lemon Juice
- 36 gram Coarse salt
- 2 l Water
Instructions
- Pour the flour onto the table in a mound with a well in the middle.
- Lightly whisk the eggs together and pour them into the middle of the flour, then gently whisk the flour and eggs together with a fork.
- Continue whisking the egg and flour together until the dough starts to become heavy.
- When the dough starts to become heavy, use your fingers to gather the rest of the dough.
- When the dough is gathered, continue kneading the dough for 15-20 minutes until the dough is smooth and elastic. Use the heel of your hand to knead the dough.
- Let the dough rest on the kitchen counter for 30 minutes, wrapped in plastic wrap.
- Dust the table with flour and roll out the dough to a thickness of 1/2 millimeter and cut out circles with a diameter of 5 cm.
- Chop the spinach roughly and put the spinach and ricotta in a bowl and mix well.
- Season with salt, pepper, nutmeg, and lemon juice.
- Put a teaspoon of filling on half of the circles.
- Place a circle on top of each filled circle and press the edge of the ravioli firmly with your fingers, without the filling being squeezed out.
- Bring water and salt to a boil, when the water is boiling, add the pasta and cook for 3-4 minutes.
- Drain the water and serve with grated Parmesan, olive oil (or browned butter), and crispy fried sage leaves.