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
12 people
9 IngredientsLast modified on: May 29th 2016
For 12 people, you will need:
- 1
225 g pine nuts - 2
600 g cooked spinach - 3
3 eggs - 4
300 g ricotta - 5
salt - 6
pepper - 7
450 ml liquid cream - 8
sage - 9
300 g Parmesan (Parmigiano Reggiano) - Total weight: 2,025 grams
Change measures:
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) 225 g pine nuts in a frying pan on medium heat until nicely browned.Set aside.
Stage 2 - 3 min.
Put into a bowl: 600 g cooked spinach (roughly chopped with a knife), 3 eggs, 300 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 | 340 RDI=130 % | 260 RDI=20 % | 490 RDI=70 % | 4,890 RDI=250 % | 20,480 RDI: 250 % |
| 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 12 people : 20.70 €
- 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: Asparagus and spinach gratin, Baked eggs with chicken and spinach, Spinach fritters, Salmon and Spinach Gratin, Parcels of fish fillet in spinach, ... See them all 36
Liquid cream
Like these other recipes: Smoky potato and potimarron gratin, Involtinis, Cockles and cabbage with smoky cream sauce, Chantilly cream, Pan-fried fish fillets, braised cabbage with Noilly Prat, ... See them all 170
Ricotta
Like these other recipes: Sicilian Epiphany Pie, Zucchini ripiene, ... See them all 2
Parmesan (Parmigiano Reggiano)
Like these other recipes: Parmesan cauliflower cheese, Pistachio and spinach pesto, Raw beetroot salad, Gnocchi alla romana, Broad bean salad with Parmesan, ... See them all 62
Other recipes you may also like
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video. December 31th 20111.68 M 74.3 4 hours 40 min.
Lime confectioner's custard (pastry cream)
Taking its inspiration from lemon confectioner's custard, this version has a distinctive lime flavour. Both juice and zest are used to combine the juice's slight acidity with a hint of bitterness from the zest. July 21th 2019117 K3 60 min.
Apple macaronade
This gratin-style apple pudding has an almond "macaronade" crust for a delicious combination of flavours. December 27th 202043 K 1 hour 15 min.
Cauliflower and chickpea salad
Chickpeas go well with cauliflower, so here is a salad that makes the most of this with sliced radishes for extra crunch. February 14th 202136 K 20 min.
Brussels sprouts salad with smoked trout and Comté cheese
An elegant winter salad with sliced Brussels sprouts, smoked trout and Comté cheese. January 24th 202423 K 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-12)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 1 comment already posted on this recipe