1,308 easy and fully explained recipes, with 26,227 photos and 77 videos

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.

38K 1 21 4.7

Last modified on: May 29^th 2016

Keywords for this recipe:Raviloi Stuffed Spinach Ricotta Parmesan Sage Cream

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 Parmigiano reggiano (Parmesan)
Total weight: 675 grams

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

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 ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

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.

Keeping

Should be eaten immediately.

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 %

% 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?

For 4 people : 6.90 €
Per person : 1.73 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

This recipe uses (among others)

	Cooked spinach: You can get more informations, or check-out other recipes which use it, for example: Spinach Omelette, Fish terrine with spinach and tomatoes, Creamy spinach and potato gratin, Scrambled eggs with butter-fried bread and fresh spinach, Spinach and Comté Loaf, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Risotto-style celeriac, Pear and chocolate tart with a hint of mint, Apricot fool, Crème de foie gras, Strawberry mousse with mascarpone, ... 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: Pesto crackers, Tomato pesto, Nanou's red cabbage salad, Pesto, Rice à l'italienne, ... 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.
676K 313.9 36 min. January 27^th 2017

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,...
1.5M 714.6 2 hours 38 min. October 3^rd 2019

Tartiflette

A personal version of a classic recipe from Savoy.
543K 14.6 1 hour 27 min. September 16^th 2019

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.
563K 24.3 2 hours 34 min. June 26^th 2019

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.
394K4.8 33 min. December 6^th 2015

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your comment or question

Your 1 comments or questions on this recipe

How can I make mackerel fish tasty, it is good for my heart.
Posted by Pattie april 24^th 2022 at 23:50 (n° 1)

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 e-mail address 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.