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.
66 K 4.7/5 (22 reviews)
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Last modified on: May 29th 2016
For 4 people, you will need:

Change to the quantities for:
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?
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Step by step recipe


Stage 1 - 7 min.
Spinach and ricotta ravioli

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
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
Add the pine nuts and mix thoroughly.

Stage 4 - 40 min.
Spinach and ricotta ravioli

Fill the ravioli


Prepare and fill the ravioli as shown here: "How to make ravioli".

Stage 5 - 3 min.
Spinach and ricotta ravioli
Bring a saucepan of salted water to the boil and cook the ravioli for 3 minutes.

Stage 6 - 1 min.
Spinach and ricotta ravioli
Drain the ravioli.

Preheat the oven to 390°F (200°C).

Stage 7 - 2 min.
Spinach and ricotta ravioli

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
Bake for about 15 minutes...

Stage 9
Spinach and ricotta ravioli
...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 (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe110 RDI=40 %90 RDI=8 %160 RDI=30 %1,630 RDI=80 %6,830 RDI: 80 %
Per 100 g20 RDI=6 %10 RDI=1 %20 RDI=4 %240 RDI=10 %1,010 RDI: 10 %
Per person30 RDI=10 %20 RDI=2 %40 RDI=6 %410 RDI=20 %1,710 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: milk, egg
How much will it cost?
  • For 4 people : 6.90 €
  • Per person : 1.75 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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