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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.

37K 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

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
47 min.	25 min.	1 hour 12 min.

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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.

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: Thin spinach and potato tart, Fish terrine with spinach and tomatoes, Salmon and spinach quiche, Asparagus and spinach gratin, Chicken with spinach in a cream sauce , ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Double raspberry tartlets, Strawberry mousse with mascarpone, Creamy artichokes, Apricot fool, Quiche filling mixture, ... 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: Cashew-nut and Parmesan biscuits, Tomato pesto, Caesar salad, Potimarron and Parmesan tart, Coriander and cashew nut pesto, ... All

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