Spinach and ricotta ravioli

Spinach and ricotta ravioli

16 ratings

Kerstin, physiotherapist


„Making your own ravioli is fun and you can mix up the filling to your own liking!“

Difficulty

Hard 💪
60
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
300 g
pasta dough
200 g
spinach
250 g
ricotta cheese
100 g
Pecorino cheese (grated)
50 g
pine nuts
2
egg yolks
salt
pepper
Metric
Imperial
  • 300 g pasta dough
  • 200 g spinach
  • 250 g ricotta cheese
  • 100 g Pecorino cheese (grated)
  • 50 g pine nuts
  • 2  egg yolks
  • salt
  • pepper

Utensils

  • large saucepan
  • pasta cutter (optional)
  • sieve
  • brush (optional)
  • large bowl
  • small saucepan
  • cooking spoon
  • skimming ladle
  • cutting board
  • knife
  • pasta machine (optional)
  • rolling pin

Enjoy with

Pinot Noir Rosé, dry, 2013
Pinot Noir wines are known for their delicate red fruit aroma and a pleasant acidity that is best revealed on hot summer days and in combination with Mediterranean dishes. The ideal drinking temperature is 8 – 12°C (46 – 54°F).

Nutrition per serving

Cal
732
Protein
32g
Fat
40g
Carb
62g

Step 1/9

Blanch spinach for approx. 3 – 4 min. in slightly boiling water. Drain and squeeze out water from spinach.
  • 200 spinach
  • salt
  • sieve
  • small saucepan

Blanch spinach for approx. 3 – 4 min. in slightly boiling water. Drain and squeeze out water from spinach.

Step 2/9

Finely chop pine nuts and blanched spinach.
  • 50 pine nuts
  • cutting board
  • knife

Finely chop pine nuts and blanched spinach.

Step 3/9

Combine spinach, pine nuts, egg yolk, Pecorino, and ricotta cheese. Season generously with salt and pepper.
  • 1 egg yolk
  • 100 Pecorino
  • 250 ricotta cheese
  • salt
  • pepper
  • large bowl
  • cooking spoon

Combine spinach, pine nuts, egg yolk, Pecorino, and ricotta cheese. Season generously with salt and pepper.

Step 4/9

Halve pasta dough. Roll out both halves as thinly as possible on a floured surface with a rolling pin or a pasta machine into 5 cm x 40 cm strips.
  • pasta machine
  • knife
  • rolling pin

Halve pasta dough. Roll out both halves as thinly as possible on a floured surface with a rolling pin or a pasta machine into 5 cm x 40 cm strips.

Step 5/9

Mix the other egg yolk with a little bit of water and brush half of the pasta dough strips.
  • 1 egg yolk
  • brush

Mix the other egg yolk with a little bit of water and brush half of the pasta dough strips.

Step 6/9

Then, place a spoonful of filling approx. every 5 cm on pasta strips that have been brushed with egg wash.

Then, place a spoonful of filling approx. every 5 cm on pasta strips that have been brushed with egg wash.

Step 7/9

Now, cover with one of the other strips of rolled out dough and pinch the dough firmly around the filling.

Now, cover with one of the other strips of rolled out dough and pinch the dough firmly around the filling.

Step 8/9

Cut ravioli into squares with a knife or a pasta cutter.
  • pasta cutter
  • knife

Cut ravioli into squares with a knife or a pasta cutter.

Step 9/9

Now, boil the finished ravioli in salted boiling water for approx. 4 – 5 min. until they float to the top. Drain well and enjoy plain or with homemade tomato sauce.
  • salt
  • large saucepan
  • skimming ladle

Now, boil the finished ravioli in salted boiling water for approx. 4 – 5 min. until they float to the top. Drain well and enjoy plain or with homemade tomato sauce.