RAVIOLI RICOTTA e SPINACI BURRO e SALVIA - il CLASSICO INTRAMONTABILE🤍🍴🌿

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.

Create a well with flour on a clean surface and crack eggs into the center.

Use a fork to mix the eggs and gradually incorporate the flour until it forms a dough.

Knead the dough by hand until smooth; wrap in plastic wrap and let rest at room temperature for at least 30 minutes.

Heat olive oil in a skillet and add spinach; cook for about 1 minute over high heat.

Cover the skillet, reduce the heat, and cook the spinach for about 5-6 minutes until wilted and reduced in volume.

Drain excess water from the spinach and chop finely; transfer to a bowl.

Add a pinch of salt, grated parmesan, ricotta, black pepper, and nutmeg to the spinach; mix well with a fork.

Take a piece of dough, sprinkle with semolina, and flatten it with your fingers.

Set the pasta machine to the widest setting and roll out the dough, gradually reducing the thickness for a very thin sheet.

If the dough is too wet, add a little semolina; if it’s not forming well, fold it and roll it again for a more even sheet.

Trim the edges of the pasta sheet and fill a piping bag with the filling.

Pipe small amounts of filling onto the pasta sheet, spacing them about 4-5 cm apart.

Cover with another sheet of pasta and press out any air around the filling to seal.

Cut out the ravioli using a cutter or knife, ensuring they are well sealed.

Melt butter in a skillet before cooking the ravioli; bring salted water to a boil.

Carefully add the ravioli to the boiling water and cook for 1-2 minutes until they float.

Reserve a bit of the cooking water and add it to the skillet with melted butter to create an emulsion.

Drain the ravioli and add them to the skillet, gently tossing to coat without breaking them.

Plate the ravioli and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens