Recipe of Ricotta Cheese and Spinach Ravioli in 11 Minutes at Home

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, ricotta cheese and spinach ravioli. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Ricotta Cheese and Spinach Ravioli is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Ricotta Cheese and Spinach Ravioli is something that I have loved my whole life.

Steam the spinach and drain well, pressing the spinach to remove all excess liquid. Heat a large pan over medium heat. Add the olive oil and heat until hot but not smoking.

To begin with this recipe, we must first prepare a few components. You can cook ricotta cheese and spinach ravioli using 16 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Ricotta Cheese and Spinach Ravioli:

1. Prepare Pasta Dough
2. Prepare 200 grams Bread (strong) flour
3. Get 200 grams White flour
4. Get 2 Egg yolks
5. Get 1 tsp Salt
6. Prepare 1 tbsp Olive oil
7. Prepare 100 ml Water
8. Make ready Ricotta Pesto
9. Take 1 bunch Spinach
10. Take 120 grams Ricotta cheese
11. Get 1 Egg
12. Get 2 tbsp Panko
13. Make ready 1 tbsp Olive oil
14. Prepare For finishing
15. Take 1 tbsp Olive oil
16. Take 1 Egg yolk

Season to taste with salt and plenty of black pepper, mix well and set aside. 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.

Steps to make Ricotta Cheese and Spinach Ravioli:

1. Make the pasta dough. Follow the directions for homemade pasta with mushroom cream sauce up to Step 8..
2. Boil and finely chop the spinach.
3. Combine the spinach, ricotta cheese, olive oil, egg, and panko in a bowl and mix until evenly blended. Cover with plastic wrap and chill in the refrigerator.
4. Now, roll out the dough.
5. Roll it out in strips like this. Make the strips wide enough to accommodate your pasta cutter (you can use an empty can or cup).
6. Take the pesto out of the refrigerator and drop balls of about 1 1/2 teaspoons onto the dough. Leave enough space in between each ball of filling while considering the size of your pasta cutter.
7. Once the fillings have been arranged, brush the surrounding pasta with beaten egg yolk (for binding).
8. Top with another strip of pasta as shown in the photo.
9. Cut out the pasta.
10. This makes about 20 pieces. Cut the remaining pasta dough up into triangles and use like regular pasta.
11. Boil the ravioli in a generous amount of water and about 3 tablespoons of salt for 4 minutes. Heat the olive oil in a frying pan over medium heat.
12. Once the ravioli have boiled, transfer to the frying pan, season with salt and pepper, and serve! Garnish with basil and Italian parsley.

Then season it with nutmeg powder, fine salt & pepper. Place the filling on the pasta and then top it with another piece of pasta, which needs to be pasted with egg yolk as "glue". Spoon some of the ricotta cheese mixture in the middle of the cross. Top with a dollop of pesto. Fold ends into the center to create a parcel, starting from the bottom end and moving clockwise.

So that is going to wrap it up for this special food ricotta cheese and spinach ravioli recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!