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Spinach and Ricotta Ravioli

med difficulty recipe long recipe servings 6



- 500g of flour

- 4 eggs

- pinch of salt



- 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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