IngredientsDough- 500g of flour - 4 eggs - pinch of salt
Filling- 200g of spinach leaves - 250 g of ricotta - salt and pepper - 2 tablespoon of olive oil
For this recipe it's highly recommended to use a pasta machine. If you are brave enough you can do it also with a rolling pin, good luck! :) |
Make the filling: boil a pot of water. Wash the spinach and cut the stems out. |
When the water is boiling add the spinach and cook them for 5 min. |
Strain the spinach and cut them in 2cm pieces long. |
Add salt and pepper to taste. Add the ricotta and 2 tablespoons of olive oil and combine. |
Make the dough: in a bowl mix 500g of flour with 4 eggs using a fork. |
Depending on the flour and your eggs you might have to add some water to knead it an make a ball. Add the water little by little. In case it's too sticky add more flour. |
Make a ball of dough. Cut a small piece and start to roll the dough on the biggest thickness of your machine. |
Roll the dough twice for each thickness (from the thick one to the thin one, choose the thickness you like for your ravioli), for the first 2 sizes you can also fold the sheet once and roll it again. |
Do as many time as necessary to have a smooth and thin sheet. Put the sheets on your working surface with some flour. Add the filling (one full teaspoon for each raviolo) on the upper part of your sheet. |
Fold the sheet horizontally, press the dough around the filling so the two layers stick to eachother. Cut the ravioli with a wheel cutter or a knife. |
Spread flour in a tray and add the ravioli. Cook the ravioli: boil a pot of water and salt it. |
Add the ravioli and cook for 3-7 min depending on the thickness of your pasta sheets. Taste one before straining. Add parmesan and olive oil on top or your favorite sauce. Serve warm. |
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