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 Parmesan (Parmigiano Reggiano) - Total weight: 675 grams
Change measures:
Times for this recipe
Preparation: 47 min.
Cooking: 25 min.
All in all: 1 hour 12 min.
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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,631 Kcal or 6,829 Kj | 113 gr | 86 gr | 164 gr |
| 82 % | 44 % | 8 % | 25 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 242 Kcal or 1,013 Kj | 17 gr | 13 gr | 24 gr |
| 12 % | 6 % | 1 % | 4 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 408 Kcal or 1,708 Kj | 28 gr | 21 gr | 41 gr |
| 20 % | 11 % | 2 % | 6 % |
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.
This recipe uses (among others)
Cooked spinach
You can get more informations, or check-out other recipes which use it, for example: Creamy spinach and potato gratin, Feta and spinach brik pie, Spinach fritters, Spinach and cashew brik rolls, Asparagus and spinach gratin, ... See them all 776
Liquid cream
Like these other recipes: Spicy mustard cauliflower cheese, Cocotte eggs with Comté, Crème de foie gras, Sausage mushroom and cheese crumble, Gratin with Parmesan flavours, ... See them all 164
Parmesan (Parmigiano Reggiano)
Like these other recipes: Nanou's red cabbage salad, Scallops with green asparagus tips and parmesan, Pesto crackers, Roast cabbage with lemon, Caesar salad, ... See them all 52
Ricotta
Like these other recipes: Sicilian Epiphany Pie, ... See them all 1
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