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.
24,8774.7/5 for 21 ratings
Grade this recipe: Last modified on: May 29th 2016
For 4 people, you will need:
- 0
75 g pine nuts - 1
200 g cooked spinach - 2
1 egg - 3
100 g ricotta - 4
salt - 5
pepper - 6
150 ml liquid cream - 7
sage - 8
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 a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
Should be eaten immediately.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.
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 : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Cooked spinach: You can get more informations, or check-out other recipes which use it, for example: Spinach Omelette, Spinach fritters, Polenta with spinach and soft-poached egg, Creamy spinach and potato gratin, Baked eggs with chicken and spinach, ... All |
| Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Household cake (Gâteau de ménage), Creamy spinach and potato gratin, Fresh mint ice-cream, Crème de foie gras, Firied fillet of sea bream with polenta, ... 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 tatin, Genoese croque-monsieur, Pesto crackers, Meatballs, Green asparagus omelette, ... All |
Other recipes you may also like
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.286,041 303.8/5 for 38 ratings 36 min.
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...255,779 714.6/5 for 46 ratings 2 hours 38 min.
Tartiflette
A personal version of a classic recipe from Savoy.97,989 14.6/5 for 11 ratings 1 hour 27 min.
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.103,955 24.9/5 for 7 ratings 2 hours 34 min.
Hamburgers
Hamburgers don't have to be the greasy flabby things you find in fast-food outlets, well-made they can be excellent. It's a very convivial recipe as everything goes on the table, and everyone assembles their own burger according to personal taste.87,5014.8/5 for 20 ratings 33 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-07-12)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question