RICOTTA RAVIOLI WITH SPINACH PESTO
Steps:
- In a small bowl, mix together ricotta, 1/4 cup hazelnuts, nutmeg, lemon zest, and salt and pepper to taste. Lay several wonton wrappers on a work surface. Scoop a generous tablespoon of the ricotta filling into the center of each wrapper, and brush outside edges with egg white. Lay another wonton wrapper on top of each, and press firmly with fingertips to press out air and seal ravioli. Transfer ravioli to a parchment-lined baking sheet. Repeat with remaining wonton wrappers and filling, making 18 to 20 ravioli total. Cover baking sheet with a damp paper towel and transfer to refrigerator to set up, about 30 minutes.
- To make the spinach pesto:
- In a food processor, combine remaining 3/4 cup hazelnuts, lemon juice, spinach, garlic, parmesan, olive oil, and salt and pepper to taste and puree until smooth.
- Fill a large pot with water, salt liberally, and bring to a boil. Cook ravioli in three batches, until they are cooked and float to the top, about 2 to 3 minutes. Strain and transfer to serving bowls with a dollop of spinach pesto.
HOMEMADE RAVIOLI WITH RICOTTA CHEESE FILLING
Steps:
- In an electric mixer fitted with a dough hook, add eggs, 1 at a time, and mix. Continue mixing and add all the flour and water; continue mixing until it forms a ball. Sprinkle some flour on work surface, and knead the dough until elastic and smooth. Wrap the dough in plastic wrap and let it rest for about 30 minutes to allow the gluten to relax.
- Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with flour. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting. Guide the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue until the machine is at its narrowest setting. The dough should be paper-thin, about 1/8-inch thick.
- Dust the counter and dough with flour, and lay out the long sheet of pasta. Brush the top surface of dough with egg wash. Drop 1 tablespoon of cooled filling about 2 inches apart on half the sheet of pasta. Fold the unfilled half over the filling. With an espresso cup or finger, gently press out air pockets around each mound of filling and form a seal. Use a crimper to cut each pillow into squares. Check to make sure the crimped edges are well sealed before cooking. If making ravioli in advance, dust with cornmeal to prevent them from sticking.
- Cook the ravioli in plenty of boiling water for 10 to 15 minutes. Ravioli will float to the top when cooked so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Plate the pasta, top with your favorite pasta sauce and grated cheese before serving.
- In a mixing bowl, thoroughly combine all ingredients. Chill in the refrigerator a few minutes to firm up the filling.
SPINACH AND RICOTTA RAVIOLI
Make and share this Spinach and Ricotta Ravioli recipe from Food.com.
Provided by chef 998002
Categories < 60 Mins
Time 40m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Continue to incorporate all the flour until it forms a ball. Wrap the ball in plastic wrap and let rest 30 minutes.
- While the pasta is resting, prepare the filling. Steam the spinach and drain well, pressing the spinach to remove all excess liquid. Chop finely. Heat a large pan over medium heat. Add the olive oil and heat until hot but not smoking. Add shallots and cook for about a minute, stirring so that they do not brown. Add the shallots to the spinach, along with the ricotta, Parmesan cheese and egg. Taste and adjust seasoning with more salt, pepper as needed.
- Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the second narrowest setting; the dough should be almost paper-thin.
- Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with a little water, which acts as a glue. Drop 1 tablespoon of the filling on 1/2 of the pasta sheet, about 2-inches apart. Fold the other 1/2 over the filling like a blanket. With your fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal. A fluted pastry wheel also works well to make an attractive edge around the pasta. Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest. If not using within an hour or two refrigerate until needed.
- To prepare the sauce, heat the two tablespoons of oil in a heavy pot and cook the garlic for just a minute. Add the tomatoes, salt, pepper, and pepper flakes and cook over medium low heat for 10 minutes. Add the chopped basil, and mix well. Cook over low heat an additional 10 minutes. Keep warm while you cook the pasta.
- Cook the ravioli in plenty of boiling salted water until tender. They will float to the top when ready, so be careful not to overcrowd the pot. Drain the ravioli and return to the pot. Pour half of the sauce mixture into the pot and carefully stir until the ravioli is lightly coated. Serve the ravioli with a spoonful of additional sauce and a sprinkling of grated cheese. Serve hot.
Nutrition Facts : Calories 645.1, Fat 30.8, SaturatedFat 9.8, Cholesterol 221.8, Sodium 799.2, Carbohydrate 68.1, Fiber 6.8, Sugar 0.9, Protein 26.8
SPINACH AND RICOTTA RAVIOLI
Make and share this Spinach and Ricotta Ravioli recipe from Food.com.
Provided by Jen in Victoria
Categories High In...
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients well.
- Chill until ready to make ravioli.
Nutrition Facts : Calories 108.4, Fat 7.5, SaturatedFat 4.5, Cholesterol 55.9, Sodium 126, Carbohydrate 2.4, Fiber 0.6, Sugar 0.3, Protein 8.1
RAVIOLI STUFFED WITH RICOTTA AND SPINACH
Steps:
- Spoon the ricotta into a large fine-mesh sieve or a colander lined with a double thickness of cheesecloth or a basket-type coffee filter. Set the sieve over a bowl and cover the ricotta well with plastic wrap. Let the ricotta drain in the refrigerator at least overnight or up to 24 hours. Discard the liquid in the bottom of the bowl.
- In a wide braising pan or deep skillet, heat the oil over medium-low heat. Add the leeks and scallions and cook until softened, about 3 minutes. Stir in the chopped spinach and increase the heat to medium. Season lightly with salt and pepper and cook over moderate heat until the vegetables are tender and the liquid is evaporated, about 10 minutes. Set in a strainer and cool completely.
- Stir the fresh ricotta, Parmigiano-Reggiano, parsley, and sautéed greens together in a bowl. Season to taste with salt and pepper and stir in the egg. Chill thoroughly.
- While the filling is chilling, make the pasta dough and let rest.
- Form and cut the ravioli according to directions on page 190. The ravioli should be cooked immediately or refrigerated up to 4 hours. (The ravioli may also be frozen: Place the sheets of ravioli onto a freezer shelf and freeze until solid to the touch. Carefully transfer the ravioli to resealable plastic bags or airtight plastic containers.)
- Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. Slip the ravioli into the water a few at a time, stirring gently as you do. Cook until the edges of the pasta are tender but still firm to the bite and they rise to the surface, about 6 minutes after the water returns to a boil.
- While the ravioli are cooking, divide the tomato sauce, olive oil, and basil between two large skillets and bring to a simmer over medium heat. Fish out the ravioli with a wire skimmer or large flat slotted spoon, drain them well over the pasta pot, and slide them into the pans of sauce, dividing them evenly. Simmer, stirring gently with a spoon until the sauce is lightly reduced and the ravioli are coated. Remove the pans from the heat, check the seasoning, and add salt and pepper if necessary. Spoon the ravioli into warm bowls or onto a warm platter, sprinkle with the grated cheese, and serve immediately.
- Variation: Butter-Sage Sauce (Conditi all Burro e Salvia)
- Melt one stick (8 tablespoons) unsalted butter in a large skillet over low heat. (The heat should be low enough to melt the butter slowly, without its separating or turning clear.) Add eight to ten whole sage leaves and remove the skillet from the heat. Ladle out about 1 cup of the ravioli-cooking water before you drain them. Either fish the ravioli out of the pot with a large wire skimmer or drain them gently. Add the ravioli to the skillet. Pour in enough of the cooking liquid to make a sufficient amount of creamy sauce to coat the ravioli generously. Bring to a quick boil, then remove from the heat. Stir in grated Parmigiano-Reggiano cheese, salt, and freshly ground black pepper to taste. Serve immediately.
HOMEMADE RAVIOLI
Turn your hand to making your own pasta with this homemade ravioli. It's stuffed with a creamy ricotta and spinach filling and tossed in sage butter to finish
Provided by Anna Glover
Categories Dinner
Time 1h25m
Number Of Ingredients 12
Steps:
- To make the pasta, put the flour in a bowl and make a well in the middle. Add the eggs and egg yolks and mix with a fork, bringing more of the flour in from the sides as you mix. Once the mixture comes together into a ball, tip it out onto a work surface and knead for 10-15 mins until firm and smooth. Wrap and leave to rest for 30 mins.
- Meanwhile, make the filling. Heat the oil in a frying pan over a medium heat and fry the garlic for 30 seconds. Add the spinach with a few tablespoons of water, and cook until the spinach has wilted and is dark green and the water has evaporated. Stir in the lemon zest, grate over some nutmeg and season. Tip the mixture into a bowl and leave to cool.
- Cut the pasta dough into four pieces so it's easier to work with. Run one piece through a pasta machine (leaving the remaining pieces covered to prevent them drying out), starting with the widest setting and working down to the thinnest setting. Keep the machine and the pasta well floured to prevent sticking or tearing.
- Mix the ricotta into the spinach mixture and season well. Do this just before you're ready to fill the pasta, or chill until needed.
- To make the ravioli, cut a sheet of pasta in half so you have two equal lengths. Lay out on a well-floured work surface, then spoon heaped teaspoons of the filling, spaced 5cm apart, over one of the pasta sheets. Brush the exposed pasta around the filling with water. Gently lift the second pasta sheet over the fillings, and use the side of your hand to press the pasta sheets together around the fillings to seal, ensuring there are no air bubbles.
- Stamp out the ravioli using a round cutter (position it so the filling is in the centre of the circle), or use a sharp knife to cut out square ravioli. Arrange in a single layer over baking trays dusted with flour, then repeat the process with the remaining pasta dough pieces. Will keep, covered and chilled, for up to two days.
- To cook, bring a large pan of salted water to the boil and gently lower in the ravioli using a slotted spoon. Boil for 2-3 mins until the pasta is cooked through, then remove to a bowl using a slotted spoon. (You may need to cook the ravioli in batches to ensure it's evenly cooked.)
- Heat the butter in a large frying pan over a medium-high heat, drop in the sage and fry until the butter turns a nutty brown and the sage leaves are crisp. Remove from the heat and toss in the ravioli. Sprinkle with parmesan and some lemon juice, then season with cracked black pepper and toss gently in the butter to coat. Divide between warm bowls and sprinkle with more parmesan before serving.
Nutrition Facts : Calories 564 calories, Fat 27 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 0.54 milligram of sodium
More about "spinach and ricotta ravioli recipes"
SPINACH AND RICOTTA RAVIOLI WITH SAGE BUTTER RECIPE - BBC …
From bbc.co.uk
Category Main Course
- Put the flour, eggs and a large pinch of salt into the bowl of a freestanding mixer fitted with a dough hook and mix gently until it comes together. It may seem very dry at first, but it will gradually form a dough.
- Meanwhile, put the spinach into a large dry frying pan and place over a high heat. Cook the spinach, turning frequently, for 3–5 minutes until it has completely wilted.
- Put the sage, garlic and butter into a saucepan large enough to hold all the pasta once cooked. Place over a medium–low heat until the butter melts, simmer gently for 5 minutes, then remove from the heat and leave to infuse.
- Take one portion of dough from the fridge, remove the cling film and lightly dust the dough with flour. Flatten with a rolling pin to the width of your pasta machine.
- Once you have rolled it through the thinnest setting, cut the long sheet of pasta in half widthways. Lay one length on a floured work surface and set the other half to one side, covered with a clean damp tea towel.
- Place teaspoonfuls of the ricotta mixture at even intervals along the middle of the pasta sheet, using no more than about a quarter of the mixture. You should be able to fit about nine teaspoons of filling along the sheet of pasta.
- Using a pastry brush and water, dampen the pasta around the ricotta filling. Now take the other half sheet of pasta and carefully lay it over the ricotta, gently pressing down around the mounds of filling and pushing out any air pockets.
- Keep the trimmings for other pasta dishes, or to throw into a soup. Roll out and fill the remaining three pieces of pasta in the same way.
- 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. Cook the ravioli (in batches if necessary) in the boiling water for about 3 minutes.
SPINACH RICOTTA RAVIOLI | ITALIAN FOOD FOREVER
From italianfoodforever.com
Reviews 1Category Fresh Pasta-CutServings 6
- Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center.
- Gradually draw in the flour from the inside wall of the well in a circular motion and continue to incorporate all the flour until it forms a ball.
SPINACH AND RICOTTA RAVIOLI RECIPE - NDTV FOOD
From food.ndtv.com
Cuisine ItalianCategory CuisineServings 2Total Time 1 hr 5 mins
SPINACH RICOTTA RAVIOLI - DARN GOOD VEGGIES
From darngoodveggies.com
SPINACH AND RICOTTA RAVIOLI | ITALY TRAVEL AND LIFE
From italytravelandlife.com
SPINACH RAVIOLI WITH RICOTTA FILLING - TRE STELLE RECIPE GALLERY
From trestelle.ca
SPINACH & RICOTTA RAVIOLI WITH VEGETABLES • BONNIE TAUB-DIX
From bonnietaubdix.com
SPINACH AND RICOTTA RAVIOLI RECIPE | GOOD FOOD
From goodfood.com.au
EAT ITALIA - RAVIOLI SPINACH AND RICOTTA CALORIES, CARBS & NUTRITION ...
From androidconfig.myfitnesspal.com
SPINACH AND RICOTTA RAVIOLI WITH DELICIOUS TOMATO BASIL SAUCE
From sleck.net
SPINACH AND RICOTTA RAVIOLI | RECIPE | KITCHEN STORIES
From kitchenstories.com
SPINACH & RICOTTA RAVIOLI WITH PASSATA | PASTA RECIPES | SBS FOOD
From sbs.com.au
RICOTTA RAVIOLI FILLING RECIPES - THERESCIPES.INFO
From therecipes.info
HOMEMADE RAVIOLI WITH SPINACH AND RICOTTA - THE PROVINCETOWN …
From provincetownindependent.org
SPINACH AND RICOTTA RAVIOLI WITH A RICH TOMATO ARRABIATA SAUCE
From foodiefinapepa.com
SPINACH AND RICOTTA RAVIOLI - DELIONA FOODS
From delionafoods.com.au
HOMEMADE RICOTTA AND SPINACH RAVIOLI - ALPHAFOODIE
From alphafoodie.com
RICOTTA AND SPINACH RAVIOLI - FOODNERDROCKSTAR.COM
From foodnerdrockstar.com
SPINACH AND RICOTTA RAVIOLI RECIPE - BBC FOOD
From bbc.co.uk
RICOTTA AND SPINACH RAVIOLI WITH BUTTER AND SAGE – TINA'S TABLE
From tinastable.com
SPINACH RICOTTA RAVIOLI (WITH VEGAN OPTION) RECIPE | ALINE MADE
From aline-made.com
RAVIOLI WITH SPINACH AND RICOTTA CHEESE FILLING, IN TOMATO CREAM …
From juliasalbum.com
RAVIOLI PASTA RICOTTA AND SPINACH - THE REAL ITALIAN FOOD
From therealitalianfood.com
DINNERLY - MEDITERRANEAN SPINACH AND RICOTTA RAVIOLI
From frontend.myfitnesspal.com
SPINACH AND RICOTTA RAVIOLI | FOOD TO LOVE
From foodtolove.co.nz
RICOTTA AND SPINACH FILLING FOR FRESH PASTA RECIPE
From thespruceeats.com
SPINACH AND RICOTTA RAVIOLI SAUCE - CHEFJAR
From chefjar.com
RICOTTA AND SPINACH RAVIOLI IN TOMATO SAUCE - SUGARLOVESPICES
From sugarlovespices.com
WHAT SAUCE GOES WITH SPINACH RICOTTA RAVIOLI?
From wewantthesauce.com
CALORIES IN THREE BRIDGES RAVIOLI, SPINACH &AMP; RICOTTA
From fitbit.com
SPINACH AND RICOTTA RAVIOLI RECIPE | BETTER HOMES AND GARDENS
From bhg.com.au
SPINACH & RICOTTA RAVIOLI | ANNABEL KARMEL
From annabelkarmel.com
DELAMINE - SPINACH AND RICOTTA RAVIOLI CALORIES, CARBS & NUTRITION ...
From sync.myfitnesspal.com
RICOTTA AND SPINACH RAVIOLI - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
HOMEMADE SPINACH AND RICOTTA RAVIOLI RECIPE
From elizabethskitchendiary.co.uk
SPINACH AND RICOTTA RAVIOLI RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
HEB - RICOTTA AND SPINACH RAVIOLI CALORIES, CARBS & NUTRITION FACTS ...
From frontend.myfitnesspal.com
SPINACH AND RICOTTA RAVIOLI NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
SPINACH AND RICOTTA RAVIOLI | FOODBYMARIA RECIPES
From foodbymaria.com
SPINACH & RICOTTA RAVIOLI WITH HOMEMADE MARINARA – LYNN HAZAN
From lynnhazan.com
SPINACH RICOTTA KETO RAVIOLI - KETO & LOW CARB VEGETARIAN RECIPES
From ketovegetarianrecipes.com
#60-minutes-or-less #time-to-make #course #preparation #main-dish
You'll also love