Ricotta Ravioli

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Ricotta Ravioli
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Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation

Ingredients

for
4
For the dough
300 grams Pastry flour
3 egg yolks
2 eggs
salt
For the filling
150 grams Spinach
200 grams Ricotta cheese
1 bunch mixed Fresh herbs
2 tablespoons breadcrumbs
2 egg yolks
100 grams Parmesan
For the pesto
4 bunches Basil
3 garlic
100 grams Pine nuts
50 grams grated Parmesan
100 milliliters olive oil
salt
For garnish
40 grams Parmesan
Basil
How healthy are the main ingredients?
Ricotta cheeseSpinachParmesanPine nutsBasilParmesan

Preparation steps

1.

For the basil pesto, rinse and dry basil. Remove leaves from stems. Peel and mince garlic. Combine basil, garlic and pine nuts in a blender. Gradually add Parmesan and olive oil.

2.

For the dough, mix together all ingredients, knead quickly and form dough into a smooth ball. Cover and let rest for 20 minutes.

For the filling, rinse spinach and blanch for 2 minutes in salted water, drain and squeeze dry. Rinse herbs and mince with spinach. In a large bowl, mix together ricotta, egg yolk, parmesan, breadcrumbs and spinach mixture. Season with salt and pepper. Place dough on a floured surface and use a rolling pin to flatten to about 2 mm (approximately 1/8 inch) thick. Cut the dough in half and put one half on a baking sheet. Place teaspoon-sized portions of filling, about 5 cm (approximately 2 inches) apart, onto dough. Place the second sheet of dough on top, pressing between the portions of filling. Cut out square ravioli with a pairing knife or ravioli stamp. Cover ravioli and allow to rest for 30 minutes. Cook in boiling salted water for about 4 minutes, then drain. 

3.

Shave Parmesan with a vegetable peeler. Drizzle pesto over ravioli and serve garnished with basil leaves and parmesan shavings.