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
8 people
9 IngredientsLast modified on: May 29th 2016
For 8 people, you will need:
- 1
5.3 oz pine nuts - 2
14.1 oz cooked spinach - 3
2 eggs - 4
7.0 oz ricotta - 5
salt - 6
pepper - 7
10.6 oz liquid cream - 8
sage - 9
7.0 oz Parmesan (Parmigiano Reggiano)
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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) 5.3 oz pine nuts in a frying pan on medium heat until nicely browned.Set aside.
Stage 2 - 3 min.
Put into a bowl: 14.1 oz cooked spinach (roughly chopped with a knife), 2 eggs, 7.0 oz 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 | 230 RDI=90 % | 170 RDI=20 % | 330 RDI=50 % | 3,260 RDI=160 % | 13,660 RDI: 160 % |
| 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 8 people : 13.80 €
- Per person : 1.75 €
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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: Spinach and cashew brik rolls, Langres-style spinach, Spinach Croque-monsieur , Spinach fritters, Parcels of fish fillet in spinach, ... See them all 36
Liquid cream
Like these other recipes: Caramelized pear custard tart, Involtinis, Flamiche, Tagliatelle New Zealand style, Pistachio panna cotta with custard, ... See them all 170
Ricotta
Like these other recipes: Sicilian Epiphany Pie, ... See them all 1
Parmesan (Parmigiano Reggiano)
Like these other recipes: Harichou salad, Soft Croque-monsieur with 3 cheeses, Roast cabbage with lemon, Sorrel pesto, Brussels sprout salad, ... See them all 59
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