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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
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 for this recipe
Preparation
50 min.
Cooking
25 min.
All in all
1 hour 15 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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.
Source: Home made.
Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 16 g RDI=26 % | 12 g RDI=5 % | 24 g RDI=33 % | 241 kcal RDI=12 % | 1,011 kJ RDI=12 % |
| Per person | 28 g RDI=44 % | 21 g RDI=8 % | 40 g RDI=56 % | 407 kcal RDI=20 % | 1,707 kJ RDI=20 % |
| Whole recipe | 113 g RDI=174 % | 85 g RDI=32 % | 163 g RDI=224 % | 1,630 kcal RDI=82 % | 6,828 kJ RDI=82 % |
How much will it cost?
For 4 people
6.90 €
Per person
1.75 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Cooked spinach
You can get more informations, or check-out other recipes which use it, for example: Thin spinach and potato tartLangres-style spinachPoached eggs with spinach and Comté milkPolenta with spinach and soft-poached eggSpinach and cashew brik rolls See them all 36 (36)
Liquid cream
Ricotta
Parmesan (Parmigiano Reggiano)
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