Spinach and ricotta ravioli

Step by step recipe:

  1. 7 min.Spinach and ricotta ravioli : Photo of step #1

    Prepare the filling


    Toast (dry-roast) 75 g pine nuts in a frying pan on medium heat until nicely browned.Set aside.
  2. 3 min.Spinach and ricotta ravioli : Photo of step #2
    Put into a bowl: 200 g cooked spinach (roughly chopped with a knife), 1 egg, 100 g ricotta, salt and pepper.
  3. 1 min.Spinach and ricotta ravioli : Photo of step #3
    Add the pine nuts and mix thoroughly.
  4. 40 min.Spinach and ricotta ravioli : Photo of step #4

    Fill the ravioli


    Prepare and fill the ravioli as shown here: "How to make ravioli".
  5. 3 min.Spinach and ricotta ravioli : Photo of step #5
    Bring a saucepan of salted water to the boil and cook the ravioli for 3 minutes.
  6. 1 min.Spinach and ricotta ravioli : Photo of step #6
    Drain the ravioli.

    Preheat the oven to 390°F (200°C).
  7. 2 min.Spinach and ricotta ravioli : Photo of step #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. 15 min.Spinach and ricotta ravioli : Photo of step #8
    Bake for about 15 minutes...
  9. Spinach and ricotta ravioli : Photo of step #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.

Source:

Home made.

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