Ricetta RAVIOLI ricotta e spinaci con burro e salvia | pasta fatta in casa

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: mascarpone

Cottage cheese is lower in fat and calories, while mascarpone provides a creamy texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free option, while grana padano is a more affordable cheese with a similar flavor.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale is nutrient-dense, while frozen spinach is often less expensive and convenient.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat choice, while margarine can be a cost-effective alternative.

Prepare the pasta dough by mixing 300 gr of semola flour, 150 ml of water, 40 gr of olive oil, and a pinch of salt until smooth.

Roll out the pasta dough and cut it into squares.

In a bowl, mix 470 gr of ricotta, 150 gr of cooked spinach, and 25 gr of parmesan to create the filling.

Place a spoonful of filling on each pasta square and fold to create ravioli.

Cook the ravioli in boiling water until they float to the surface.

In a pan, melt 50 gr of butter and add 10 leaves of sage to infuse the flavor.

Serve the ravioli topped with the sage butter and additional parmesan.

Cooking Techniques

Spice Level:

Dietary

Allergens