Spinach and ricotta ravioli
Step by step recipe:
- 7 min.
Prepare the filling
Toast (dry-roast) 75 g pine nuts in a frying pan on medium heat until nicely browned.Set aside. - 3 min.
Put into a bowl: 200 g cooked spinach (roughly chopped with a knife), 1 egg, 100 g ricotta, salt and pepper. - 1 min.
Add the pine nuts and mix thoroughly. - 40 min.
- 3 min.
Bring a saucepan of salted water to the boil and cook the ravioli for 3 minutes. - 1 min.
Drain the ravioli.
Preheat the oven to 390°F (200°C). - 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. - 15 min.
Bake for about 15 minutes... 
...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.Grade this recipe
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This recipe use (among others)
Cooked spinach: You can get more informations, or check-out other recipes which use it, for example: Creamy spinach and potato gratin, Spinach fritters, Salmon and Spinach Gratin, Spinach Omelette, Spinach brik parcels, ... [All]
Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Chocolate sauce, Sauce Normande (for fish), Vanilla ice cream, Apricot blancmange, Summer Salmon Blanquette, ... [All]
Parmigiano reggiano (Parmesan): You can check-out other recipes which use it, like for example: Tomato pesto, Green asparagus omelette, Caesar salad, Creamy risotto with vegetables , Tagliatelle and courgette spaghetti, carbonara style, ... [All]
Ricotta: You can check-out other recipes which use it, like for example: Sicilian Epiphany Pie, ... [All]