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Ricotta Cheese and Spinach Ravioli
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Chef :
cookpad.japanRicotta Cheese and Spinach Ravioli
I made this with ricotta cheese that I had leftover from making ricotta pancakesMy friend and I were so excited while making these.
Ingredient
Food ration :
4 servings
200 grams
Bread (strong) flour
200 grams
White flour
1 tsp
Salt
1 tbsp
Olive oil
100 ml
Water
1 bunch
Spinach
120 grams
Ricotta cheese
1
Egg
2 tbsp
Panko
1
Egg yolk
Cooking instructions
* Step 1
Make the pasta dough. Follow the directions for homemade pasta with mushroom cream sauce up to Step 8..
* Step 2
Boil and finely chop the spinach.
* Step 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.
* Step 4
Now, roll out the dough.
* Step 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).
* Step 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.
* Step 7
Once the fillings have been arranged, brush the surrounding pasta with beaten egg yolk (for binding).
* Step 8
Top with another strip of pasta as shown in the photo.
* Step 9
Cut out the pasta.
* Step 10
This makes about 20 pieces. Cut the remaining pasta dough up into triangles and use like regular pasta.
* Step 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.
* Step 12
Once the ravioli have boiled, transfer to the frying pan, season with salt and pepper, and serve! Garnish with basil and Italian parsley.
Note: if there is a photo you can click to enlarge it
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1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
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