Spinach and ricotta ravioli

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 75 g pine nuts
• 2 200 g cooked spinach
• 3 1 Egg
• 4 100 g ricotta
• 5 salt
• 6 pepper
• 7 150 ml liquid cream
• 8 sage
• 9 100 g Parmesan (Parmigiano Reggiano)
• Total weight: 675 grams

Times:

Preparation	Cooking	Start to finish
50 min.	25 min.	1 hour 15 min.

Step by step recipe

• 1:

  Prepare the filling

  
  Toast (dry-roast) 75 g pine nuts in a frying pan on medium heat until nicely browned.Set aside.
• 2: Put into a bowl: 200 g cooked spinach (roughly chopped with a knife), 1 Egg, 100 g ricotta, salt and pepper.
• 3: Add the pine nuts and mix thoroughly.
• 4:

  Fill the ravioli

  
  Prepare and fill the ravioli as shown here: "How to make ravioli".
• 5: Bring a saucepan of salted water to the boil and cook the ravioli for 3 minutes.
• 6: Drain the ravioli.
  Preheat the oven to 390°F (200°C).
• 7:

  Bake

  Divide the ravioli between individual oven-proof dishes, allowing 6 to 8 ravioli per person for a main course.
  Add chopped sage leaves and 3 tablespoonsful of cream to each dish. Top with a little grated Parmesan.
• 8: Bake for about 15 minutes...
• 9: ...until browned on top.

Remarks

You can blend the pine nuts coarsely after toasting if you prefer a ravioli filling with a smoother texture.

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