Ravioli with Ricotta Filling

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Ravioli with Ricotta Filling
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Health Score:
7,0 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation

Ingredients

for
4
For the dough
400 grams Pastry flour
3 eggs
2 egg yolks
1 tablespoon vegetable oil
½ teaspoon salt
For the filling
300 grams Ricotta cheese
salt
freshly ground peppers
Nutmeg
60 grams grated Parmesan
2 tablespoons breadcrumbs
1 egg
Additional ingredients
3 tablespoons butter
200 grams Spinach
60 grams freshly grated Parmesan
How healthy are the main ingredients?
Ricotta cheeseSpinachParmesaneggsaltsalt

Preparation steps

1.

Place the flour on a clean work surface in a mound, make a well in the center, pour in the eggs, egg yolks, oil and salt, mix with a fork and knead with hands until smooth. Wrap with plastic wrap and chill in the refrigerator 1 hour.

2.

Mix together the ricotta, spices, parmesan, breadcrumbs and egg.

3.

Divide the dough into portions and roll out thinly on a floured surface.

4.

Spoon 1 teaspoon each of filling about 4 cm (approximately 1 1 1/2 inches) apart on half of the dough. Then fold the second half of the dough over and press around the filling to seal. Cut with a pastry cutter into squares. Press the edges firmly together. Brush with a little water, if necessary. Cook the ravioli in boiling salted water for about 4-5 minutes.

5.

Rinse, trim and blanch the spinach in boiling salted water. Rinse with cold water, squeeze and coarsely chop. Sauté in hot butter and add a little pasta water.

6.

Remove the ravioli from the water with a slotted spoon and place on a warmed plate. Add the butter with spinach and serve sprinkled with Parmesan.