Spinach and ricotta ravioli
The filling for these ravioli is a delicious mixture of ricotta with cooked spinach, egg and lightly toasted pine nuts.
The ravioli are first boiled in salted water, then baked gratin-style with cream, Parmesan and sage.
The ravioli are first boiled in salted water, then baked gratin-style with cream, Parmesan and sage.
Last modified on: May 29th 2016
Keywords for this recipe: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 Parmigiano reggiano (Parmesan) - Total weight: 675 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 47 min. | 25 min. | 1 hour 12 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 7 min.
Prepare the filling
Toast (dry-roast) 75 g pine nuts in a frying pan on medium heat until nicely browned.Set aside.
Stage 2 - 3 min.
Put into a bowl: 200 g cooked spinach (roughly chopped with a knife), 1 egg, 100 g ricotta, salt and pepper.
Stage 3 - 1 min.
Add the pine nuts and mix thoroughly.
Stage 4 - 40 min.
Stage 5 - 3 min.
Bring a saucepan of salted water to the boil and cook the ravioli for 3 minutes.
Stage 6 - 1 min.
Drain the ravioli.
Preheat the oven to 390°F (200°C).
Preheat the oven to 390°F (200°C).
Stage 7 - 2 min.
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.
Stage 8 - 15 min.
Bake for about 15 minutes...
Stage 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.
Keeping
Should be eaten immediately.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,569 Kcal or 6,569 Kj | 77 gr | 32 gr | 134 gr |
| 78 % | 30 % | 3 % | 20 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 232 Kcal or 971 Kj | 11 gr | 5 gr | 20 gr |
| 12 % | 4 % | <1 % | 3 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 392 Kcal or 1,641 Kj | 19 gr | 8 gr | 33 gr |
| 20 % | 7 % | 1 % | 5 % |
How much will it cost?
- For 4 people : 6.90 €
- Per person : 1.73 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Source
Home made.
This recipe uses (among others)
 | Cooked spinach: You can get more informations, or check-out other recipes which use it, for example: Spinach fritters, Crispy spinach rolls, Spinach and chick peas "à la milanaise", Salmon and Spinach Gratin, Spinach and cashew brik rolls, ... All |
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Pain perdu, Pan-baked hash brown (Hash-brown casserole), Rosemary steamed fish, Leek fondue, Fresh spinach with cream, ... All |
 | Ricotta: You can check-out other recipes which use it, like for example: Sicilian Epiphany Pie, ... All |
 | Parmigiano reggiano (Parmesan): You can check-out other recipes which use it, like for example: Tomato pesto, Potimarron and Parmesan tart, Tomato tatin, Spaghetti Carbonara, Turnip and Jerusalem artichoke soup, ... All |
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