How to Make Any-night-of-the-week Ravioli - Spinach and Ricotta

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, ravioli - spinach and ricotta. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Ravioli - Spinach and Ricotta is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. Ravioli - Spinach and Ricotta is something that I have loved my entire life. They’re fine and they look wonderful.

Welcome to Castello Vicchiomaggio kitchen, my name is Delfina and today we are going to make home made ravioli filled with ricotta and spinach. Finely chop the spinach and transfer to a bowl, together with the ricotta, Parmesan and lemon zest. When ready to serve, bring a large pan of salted water to the boil and place the pan of sage butter over a low heat. This is a simple stuffed ravioli made with a creamy ricotta spinach blend.

To get started with this recipe, we must prepare a few components. You can cook ravioli - spinach and ricotta using 11 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Ravioli - Spinach and Ricotta:

1. Make ready 360 g flour
2. Prepare 4 free range eggs
3. Get 200 g spinach
4. Make ready 200 g ricotta
5. Take 40 g parmesan
6. Make ready 1 lemon (grated zest only)
7. Make ready 20 g sage leaves
8. Make ready 1 garlic clove
9. Prepare 100 g unsalted butter
10. Get Sea salt
11. Make ready Black pepper

An easy-to-follow guide on making homemade ravioli filled with fresh ricotta cheese and organic baby spinach. Last week I posted my recipe on how to make basic homemade pasta. Today I'm using that recipe to prepare handmade ravioli with spinach and ricotta cheese. Ricotta Ravioli with Blueberry Pan SauceBrooklyn Salt.

Steps to make Ravioli - Spinach and Ricotta:

1. Add flour, eggs and a large pinch of salt to a bowl and mix together. Knead the dough until it is smooth and stretchy.
2. Divide dough in to 4 equal portions, wrap tightly in cling film and put in the fridge for at least 45 minutes.
3. Cook the spinach in frying pan over a high heat until it is wilted.
4. Drain the spinach in a sieve and ensure any excess water is removed so that the spinach is dry.
5. Chop the spinach and add to a bowl with the ricotta, parmesan and lemon zest.
6. Mix well after seasoning with salt and black pepper.
7. Use a saucepan to cook the sage, garlic and butter by melting the butter and then simmering for 5 minutes before seasoning with salt and black pepper.
8. Take a batch of dough at a time from the fridge, and lightly dust with flour. Flatten the dough until it is as wide as the pasta machine. Feed the dough through the pasta machine repeatedly and reduce the setting on the machine by 1 each time.
9. Flour your worktop and then lay the rolled pasta on to this worktop. Place teaspoon size parts of the ricotta mix on to the pasta at equal intervals, using approximately a quarter of the mix. Ensure these are all down 1 side of the pasta.
10. Use a pastry brush and water to dampen the pasta around the filling.
11. Fold the pasta over the top of the ricotta and press down around each piece of ricotta. Ensure that all air pockets are pushed out.
12. Trim the pasta down to even squares using a knife.
13. Repeat steps 8-12 for the remaining 3 portions of pasta.
14. Bring a pan of salted water to the boil (to cook the ravioli in), whilst warming the sage butter in a separate pan.
15. Once the ravioli is cooked (should take approx 3 mins), remove with a slatted spoon and add to the sage butter pan.
16. Stir gently before quickly removing to serve.

Today I'm using that recipe to prepare handmade ravioli with spinach and ricotta cheese. Ricotta Ravioli with Blueberry Pan SauceBrooklyn Salt. Saveur kitchen assistant Jeanna DeMarco shared this family recipe for tender ravioli filled with spinach and cheese, topped with a tangy tomato sauce bolstered with mushrooms, zucchini, and squash. Skip the fancy folds here, just be sure to press out any air pockets and seal well. Briefly blanch the spinach in boiling water, drain, rinse under cold water then drain, pressing well.

So that’s going to wrap it up for this exceptional food ravioli - spinach and ricotta recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!