Photograph of the finished Ravioli di ricotta e spinaci

Italy · Mì ravioli nhân ricotta cải bó xôi

Ravioli di ricotta e spinaci

1 hr Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 360 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Ricotta cheese Ricotta cheese 280 g
  • Photograph of Spinach Spinach 320 g
  • Photograph of Grated cheese Grated cheese 80 g
  • Photograph of Nutmeg Nutmeg 0.8 g
  • Photograph of Unsalted butter Unsalted butter 80 g
  • Photograph of Sage leaves Sage leaves 12 leaves
  • Photograph of Salt Salt 8 g
  • Photograph of Black pepper Black pepper 2 g

Method

  1. 1 Knead the flour with the eggs for about 10 minutes until smooth and elastic, then cover and let it rest for 30 minutes.
  2. 2 Boil spinach for 2 minutes, squeeze out the excess water, then chop it finely.
  3. 3 Mix the cabbage with ricotta cheese, grated cheese, nutmeg, salt, and pepper to make a filling.
  4. 4 Roll out the dough into two thin sheets, place each filling ball 4 cm apart, cover with the second sheet of dough, press out all the air, and then cut into squares.
  5. 5 Boil ravioli in salted boiling water for about 4 minutes, until the noodles float to the surface.
  6. 6 Melt unsalted butter with sage leaves for 2 minutes to release the aroma, pour over ravioli and sprinkle with grated cheese.

With an appliance

  • Microwave 58 min

    Replace step 2: place the wet spinach in a loosely covered bowl, microwave at 800W for 2 minutes, then let cool and squeeze out as much water as possible. Keep step 5 as ravioli needs to be boiled in plenty of water to prevent sticking.

Start cooking