This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
1 hour 15 min.
Easy
6.90 €
4 people
9 IngredientsLast modified on: May 29th 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 Parmesan (Parmigiano Reggiano) - Total weight: 675 grams
Times for this recipe
Preparation: 50 min.
Cooking: 25 min.
All in all: 1 hour 15 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 110 RDI=40 % | 90 RDI=8 % | 160 RDI=30 % | 1,630 RDI=80 % | 6,830 RDI: 80 % |
| Per 100 g | 20 RDI=6 % | 10 RDI=1 % | 20 RDI=4 % | 240 RDI=10 % | 1,010 RDI: 10 % |
| Per person | 30 RDI=10 % | 20 RDI=2 % | 40 RDI=6 % | 410 RDI=20 % | 1,710 RDI: 20 % |
How much will it cost?
- For 4 people : 6.90 €
- Per person : 1.75 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Cooked spinach
You can get more informations, or check-out other recipes which use it, for example: Scrambled eggs with butter-fried bread and fresh spinach, Poached eggs with spinach and Comté milk, Spinach Mornay, Spinach and Mushrooms with Pesto, Pan-fried cheese, egg and spinach toastie, ... See them all 36
Liquid cream
Like these other recipes: Cod loin with saffron, Turnip and sesame puree (tahina) soup, Cockles and cabbage with smoky cream sauce, Eggs with green asparagus and Parmesan cheese, Apricot fool, ... See them all 175
Ricotta
Like these other recipes: Sicilian Epiphany Pie, Zucchini ripiene, ... See them all 2
Parmesan (Parmigiano Reggiano)
Like these other recipes: Eggplant Polpette, Gratin of purple artichokes, Eggs with green asparagus and Parmesan cheese, Tomato feuilleté with pesto, Mushrooms in snails, ... See them all 65
Other recipes you may also like
How to cook hard-boiled eggs properly
A hard-boiled egg is properly cooked when: shell is not broken, white and yolk are firm, yolk is only yellow with no traces of green around it. Here are some tips to make this easy. November 4th 20131.40 M 65 1 hour 30 min.
Salmon chard rolls
For this dish only the green part of the chard is used. The blanched leaves are rolled around grilled salmon portions. The rolls are served coated with a savoury lemon August 8th 2010187 K3.8 1 hour 25 min.
Verrine of avocado mousse and crab
A layer of light avocado mousse on a bed of crab meat in a herb rémoulade dressing. October 16th 2011198 K5 35 min.
Strawberry feuilleté
This elegant French dessert is not quite a tart. The base is a circle of puff pastry baked and caramelized, then topped when cold with a thin layer of lime-flavoured confectioner's custard and beautiful fresh strawberries. May 27th 201865 K3.8 45 min.
Pollack Parmentier
"Parmentier", in French cuisine, means topped or mixed with mashed potato. This fishy version is made with pollack (or another fish, if you prefer), poached, flaked, and mixed with cooked onions, mashed potatoes and a little thyme. This is then topped with grated cheese and browned in the oven, gratin style. October 1st 201761 K4.5 60 min.
The 1 comment already posted on this recipe