Ricotta and spinach ravioli
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Ingredients
- 600 g spinach
- 500 g of flour type “00”
- 500 g Ricotta
- 100 g of freshly grated true Italian Parmigiano Reggiano
- 4 whole eggs
- nutmeg to taste
- salt to taste
Directions
- Prepare a dough for the fettuccine with the flour and eggs and roll out on a worktop.
- Boil the spinach and drain, being sure to remove excess water and then chop very finely with a sharp knife.
- Blend the Ricotta Romana with the spinach, part of the grated Parmigiano Reggiano, nutmeg and then add salt to taste.
- Place small portions of the spinach and ricotta filling at equal distances on one half of the rolled out dough, fold the other half of the dough over, then take a fork and seal the edges.
- Take a ravioli cutter and cut out the individual ravioli.
- Boil the ravioli in abundant salted water, drain them and serve with a fresh tomato and basil sauce or simply with melted butter and sage.
- Sprinkle with Parmigiano Reggiano and serve hot.
Wine pairing suggestion
Castelli Romani DOC white wine or Montecompatri DOC
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