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.
The ravioli are first boiled in salted water, then baked gratin-style with cream, Parmesan and sage.
31K 21 4.7
Last modified on: May 29th 2016
Keywords for this recipe:RaviloiStuffedSpinachRicottaParmesanSageCreamFor 4 people, you will need:
- 0
75 g pine nuts - 1
200 g cooked spinach - 2
1 egg - 3
100 g ricotta - 4
salt - 5
pepper - 6
150 ml liquid cream - 7
sage - 8
100 g Parmigiano reggiano (Parmesan) - Total weight: 675 grams
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.
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.
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.
Add the pine nuts and mix thoroughly.
Stage 4 - 40 min.
Stage 5 - 3 min.
Bring a saucepan of salted water to the boil and cook the ravioli for 3 minutes.
Stage 6 - 1 min.
Drain the ravioli.
Preheat the oven to 390°F (200°C).
Preheat the oven to 390°F (200°C).
Stage 7 - 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.
Stage 8 - 15 min.
Bake for about 15 minutes...
Stage 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 % |
How much will it cost?
- For 4 people : 6.90 €
- Per person : 1.73 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Cooked spinach: You can get more informations, or check-out other recipes which use it, for example: Feta and spinach brik pie, Thin spinach and potato tart, Gratin slices with spinach, Spinach and cashew brik rolls, Spinach Mornay, ... All |
| Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Broccoli savoury custard, Filo leeks and cheese tart, Cream of cauliflower soup with smoked haddock , Eggs en Cocotte à la Française, Rustic chicken and mushroom pie, ... 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: Green asparagus omelette, Gnocchi alla romana, Julia salad, Raw beetroot salad, Pea risotto "mantecare", ... All |
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