Spinach and Ricotta Ravioli

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Spinach and Ricotta Ravioli
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 51 min.
Ready in

Ingredients

for
4
Ingredients
300 grams
200 grams
1
½
freshly ground Pepper
Nutmeg (freshly grated)
450 grams
1
Egg (for egg wash)
freshly grated Hard cheese (for sprinkling, such as Parmesan)

Preparation steps

1.

Blanch spinach in boiling water. Remove, squeeze out excess liquid and chop finely. In a bowl, add spinach, ricotta, egg, and peeled and chopped garlic. Season with salt, pepper and nutmeg and mix well.

2.

Roll out pasta dough into two thin sheets (or create thin sheets of dough with a pasta machine). On one sheet, about 3 cm (approximately 1 inch) apart, place about 1 teaspoon of spinach filling. Brush around the filling lightly with beaten egg. Place other sheet of dough over the filling and gently press around filling with your fingers.

3.

Cut out square ravioli and place in boiling salted water. Let simmer for 4-5 minutes until cooked.

4.

Remove cooked ravioli carefully with a slotted spoon and allow to drain.

5.

Garnish with freshly grated cheese and serve.