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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.

15,6114.7/5

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Last modified on: May 29th 2016

For 4 people, you will need:

How long does it take?

PreparationCookingStart to finish
47 min.25 min.1 hour 12 min.
Preservation: 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
CaloriesProteins CarbohydratesFats
1654115 gr86 gr166 gr
83 %44 %8 %25 %
Per 100 g
CaloriesProteins CarbohydratesFats
24117 gr12 gr24 gr
12 %6 %1 %4 %
Per person
CaloriesProteins CarbohydratesFats
41328 gr21 gr41 gr
21 %11 %2 %6 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 4 people : 6.93 €
Per person : 1.73 €

Note : These prices are only approximate.

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Source: Home made.
Grade this recipe :

More recipes?

This recipe use (among others)
Cooked spinachCooked spinach: You can get more informations, or check-out other recipes which use it, for example: Spinach brik parcels, Scrambled eggs with butter-fried bread and fresh spinach, Salmon and Spinach Gratin, Crispy spinach rolls, Creamy spinach and potato gratin, ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Turban of sole with langoustines, Rustic chicken and mushroom pie, Flamiche, Late Winter Soup with Fresh Spinach, Alsatian apple tart, ... All
Parmigiano reggiano (Parmesan)Parmigiano reggiano (Parmesan): You can check-out other recipes which use it, like for example: Pea risotto "mantecare", Creamy risotto with vegetables , Spaghetti with smoked salmon, Leek and artichoke tart à la piémontaise, Spring Bread, ... All
RicottaRicotta: You can check-out other recipes which use it, like for example: Sicilian Epiphany Pie, ... All

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