Spinach and ricotta ravioli
Time: 60 min. preparation time, 0 min. baking time
Nutrition: Calories ca 732 / Protein 32g / Carbohydr. 62g / Fat 40g
Ingredients (4 servings)
|300 g||pasta dough|
|250 g||ricotta cheese|
|100 g||Pecorino cheese (grated)|
|50 g||pine nuts|
large saucepan, pasta cutter (optional), sieve, brush (optional), large bowl, small saucepan, cooking spoon, skimming ladle, cutting board, knife, pasta machine (optional), rolling pin
Pinot Noir Rosé, dry, 2013
Pinot Noir wines are known for their delicate red fruit aroma and a pleasant acidity that is best revealed on hot summer days and in combination with Mediterranean dishes. The ideal drinking temperature is 8 – 12°C (46 – 54°F).
Blanch spinach for approx. 3 – 4 min. in slightly boiling water. Drain and squeeze out water from spinach.
sieve, small saucepan
200 g spinach / salt
Finely chop pine nuts and blanched spinach.
cutting board, knife
50 g pine nuts
Combine spinach, pine nuts, egg yolk, Pecorino, and ricotta cheese. Season generously with salt and pepper.
large bowl, cooking spoon
1 egg yolk / 100 g Pecorino / 250 g ricotta cheese / salt / pepper
Halve pasta dough. Roll out both halves as thinly as possible on a floured surface with a rolling pin or a pasta machine into 5 cm x 40 cm strips.
pasta machine, knife, rolling pin
Mix the other egg yolk with a little bit of water and brush half of the pasta dough strips.
1 egg yolk
Then, place a spoonful of filling approx. every 5 cm on pasta strips that have been brushed with egg wash.
Now, cover with one of the other strips of rolled out dough and pinch the dough firmly around the filling.
Cut ravioli into squares with a knife or a pasta cutter.
pasta cutter, knife
Now, boil the finished ravioli in salted boiling water for approx. 4 – 5 min. until they float to the top. Drain well and enjoy plain or with homemade tomato sauce.
large saucepan, skimming ladle