Homemade Ravioli with Spinach and Ricotta
5.0 (1)
Ingredients
- check_circleFor the dough:
- check_circle 500 g all-purpose flour
- check_circle 200 g semolina
- check_circle 4 eggs
- check_circle 3 egg yolks
- check_circle 1 tsp olive oil
- check_circle 1 tsp salt
- check_circle 60 ml warm water
- check_circle For the filling:
- check_circle 200 g spinach leaves
- check_circle 150 g ricotta
- check_circle 1 egg
- check_circle salt and black pepper to taste
Preparation
- Sift the flour and mix it with the semolina. Make a well in the center and add the eggs, yolks, and other ingredients. Knead the dough until it stops sticking.
- Shape the dough into a ball and let it rest for 30 minutes. Meanwhile, prepare the filling.
- Blanch the spinach in boiling salted water for 5-6 minutes, drain, and chop finely. Mix with ricotta and beaten egg, seasoning with salt and pepper.
- Divide the dough into 4 parts. Roll each part thinly using a rolling pin or pasta machine. Place small mounds of filling on the rolled dough.
- Lightly brush around the filling with water to help seal the second layer of dough. Cover with another rolled sheet and cut into squares with a wavy knife.
- Dust the ravioli lightly with flour and transfer them to a cotton cloth to dry slightly before cooking.
schedule
23/11/21