Spinach and ricotta ravioli


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.
21,5174.7/5 for 21 ratings
Grade this recipe:

Last modified on: May 29th 2016

For 4 people, you will need:

Change those ingredients for: 2 people 4 people 8 people 12 people

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
47 min.25 min.1 hour 12 min.
Keeping: Should be eaten immediately.
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?
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Step by step recipe


Stage 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.

Stage 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.

Stage 3 - 1 min.
Spinach and ricotta ravioli : Photo of step #3
Add the pine nuts and mix thoroughly.

Stage 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".

Stage 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.

Stage 6 - 1 min.
Spinach and ricotta ravioli : Photo of step #6
Drain the ravioli.

Preheat the oven to 390°F (200°C).

Stage 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.

Stage 8 - 15 min.
Spinach and ricotta ravioli : Photo of step #8
Bake for about 15 minutes...

Stage 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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
1,633 Kcal or 6,837 Kj77 gr32 gr134 gr
82 %30 %3 %20 %
Per 100 g
Energetic valueProteins CarbohydratesFats
242 Kcal or 1,013 Kj11 gr5 gr20 gr
12 %4 %<1 %3 %
Per person
Energetic valueProteins CarbohydratesFats
408 Kcal or 1,708 Kj19 gr8 gr33 gr
20 %7 %1 %5 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)
Cooked spinachCooked 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, Eggs "en cocotte" with spinach, Scrambled eggs with butter-fried bread and fresh spinach, Spinach Croque-monsieur , ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Pasta with mushrooms, Chantilly cream, The total turnip, Vegetable clafoutis, Tagliatelle with cockles, ... All
RicottaRicotta: You can check-out other recipes which use it, like for example: Sicilian Epiphany Pie, ... All
Parmigiano reggiano (Parmesan)Parmigiano reggiano (Parmesan): You can check-out other recipes which use it, like for example: Creamy risotto with vegetables , Genoese croque-monsieur, Green asparagus omelette, Crispy rolls with chicken and leek, Curried prawn risotto, ... All

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