Spinach and ricotta ravioli
A recipe from
cooking-ez.com May 29th 201657 K 14.7
For 4 people, you will need:
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.
December 4th 2024.