Ricotta Spinach Ravioli
Ricotta spinach ravioli is a recipe with fresh ingredients from the pasta category. Try this and other recipes from Spoonsparrow!
Ingredients
- Spinach (blanched)
- 200 g ricotta
- 1 egg (medium size)
- 0.5 clove garlic (chopped)
- Salt
- freshly ground pepper
- nutmeg (grated)
- Pasta dough
- 1 egg (for brushing)
Instructions
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1.
Squeeze out the blanched spinach and chop it finely. In a bowl mix the spinach with ricotta, the egg, garlic, a pinch of salt, pepper, and a dash of grated nutmeg.
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2.
Divide the pasta dough into quarters and roll each piece very thinly (or run through a pasta machine to make thin sheets).
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3.
On each half of a rolled sheet place about 1 teaspoon of the spinach filling in the center, leaving roughly 3 cm between each mound.
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4.
Brush the edges or gaps with beaten egg. Carefully lay the other half of dough over the fillings and press the seams together with your fingers.
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5.
Cut the ravioli with a pastry wheel or knife and drop them into boiling salted water. Cook for 4 to 5 minutes until they float lightly. Gently lift the cooked ravioli with a slotted spoon and drain.
