Ricotta and spinach ravioli are classics of Tuscan and Emilian cuisine, where they are also known as ravioli di lean for being the filling for the days of vigil when meat could not be eaten. The combination of creamy ricotta with the greenness of spinach and nocciola butter is one of the most elegant expressions of fresh Italian pasta. Each region has its own format: square in Emilia, round in Tuscany.
Italian
Ricotta and Spinach Ravioli
Ravioli di Ricotta e Espinacas de Italia: receta tradicional paso a paso, con consejos de chef y tiempos claros.
- Italy
- MAIN COURSES
- Vegetarian
- High protein
- medium-high
- lactosa
45 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 520 kcal
- Protein 22 g
- Fiber 3 g
- Carbohydrates 45 g
- Fat 28 g
- Sodium 480 mg
Story behind the dish
Preparation
Ravioli di Ricotta e Espinacas is a preparation from Italy with high difficulty. Reserve about 55 minutes in total (45 for mise en place and preparation, 10 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 300 g of 00 flour.
- Have ready: 3 large eggs.
- Have ready: 250 g drained fresh ricotta.
- Have ready: 200 g blanched fresh spinach.
- Have ready: 50 g of grated parmesan.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Prepare the dough by mixing the flour with the eggs and a pinch of salt
Prepare the dough by mixing the flour with the eggs and a pinch of salt, knead for 10 minutes until you obtain a smooth and elastic dough, wrap in film and rest for 30 minutes. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
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For the filling
For the filling, drain the ricotta well and mix with the blanched and chopped spinach, parmesan, nutmeg, salt and pepper. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Stretch the dough very thin with a rolling pin or pasta machine.
Stretch the dough very thin with a rolling pin or pasta machine, place teaspoons of filling spaced apart and close forming square ravioli, sealing the edges well. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time
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Cook the ravioli in water with plenty of salt for 3-4 minutes…
Cook the ravioli in abundantly salted water for 3-4 minutes from when they rise to the surface. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Meanwhile
Meanwhile, melt the butter with the sage leaves until the butter turns hazelnut colored and the leaves are crispy.
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Drain the ravioli gently
Drain the ravioli gently, place on plates and cover with the sage butter.
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Serve with parmesan flakes and freshly ground black pepper.
Serve with parmesan flakes and freshly ground black pepper.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegan dairy-free version using plant-based cheese or cream alternatives.
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