Ravioli with Spinach and Ricotta

Main Dishes | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Ravioli with Spinach and Ricotta

Ingredients

Olive Oil - 1 tablespoon
Garlic - 1 clove
Spanish onions - 1 head
Spinach - 7.1 oz
Ricotta cheese - 8.8 oz
Whole egg - 2 pieces
Grated Pecorino Pepato Cheese - 2 tablespoons
Nutmeg - to taste
Spring roll wrappers - 48 pieces
Butter - 1.4 oz
Chopped Sage Leaves - 2 tablespoons

Step by Step guide

Step 1

Heat the olive oil in a pan over medium heat and add finely chopped onion and garlic. Sauté for 2-3 minutes until the onion is soft. Add the chopped spinach and sauté for a while until soft.

Step 2

Add ricotta to the spinach mixture, mix with lightly beaten yolks, Parmesan, nutmeg, and salt.

Step 3

Brush the edges of the wrappers with water and place 1 teaspoon of filling in the center of each circle. Fold the wrapper in half, press the edges together firmly to seal. Repeat the same with all pieces.

Step 4

Bring water to a boil in a large pot and cook the ravioli for 2-3 minutes. When they are ready, they will float to the surface. Drain the water. Melt the butter in a pan, add chopped sage, and sauté for a while until the butter turns light brown. Place the ravioli in a bowl and drizzle with the butter.