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Name: Spinach and ricotta ravioli
Prep time: 47 min
Cook time: 25 min
Total time: 1 h 12 min
Yield: 4 people
Cuisine: french
Ingredients: 75 g pine nuts; 200 g cooked spinach; 1 egg; 100 g ricotta; salt; pepper; 150 ml liquid cream; sage; 100 g Parmigiano reggiano (Parmesan)

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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.

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Last modified on: May 29^th 2016

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: 685 grams

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Measures:

How long does it take?

Fulfillment

Preparation	Cooking	Start 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

% 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.

More recipes?

This recipe use (among others)

	Cooked spinach: You can get more informations, or check-out other recipes which use it, for example: Spinach brik parcels, Creamy spinach and potato gratin, Eggs "en cocotte" with spinach, Spinach fritters, Salmon and Spinach Gratin, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Lemon and lime cakes, Ramekins of duchess potatoes, Little vanilla, clementine and chestnut verrines, Ham pasta bake, Thin endive tart, ... All
	Parmigiano reggiano (Parmesan): You can check-out other recipes which use it, like for example: Pesto crackers, Tomato pesto, Crispy rolls with chicken and leek, Special Parmesan baguettes, Pesto, ... All
	Ricotta: You can check-out other recipes which use it, like for example: Sicilian Epiphany Pie, ... All

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