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Ricotta and spinach ravioli recipe of 25-03-2018 [Updated on 28-03-2018]
THE Ravioli with ricotta and spinach are my proposal for this Sunday, that is a shell of egg pasta with a creamy and delicate filling given by the combination, classic and perfect, of ricotta and spinach. Let's face it: i homemade ravioli they are quite another thing! When we find time to be able to devote to the processing of fresh pasta we are already certain that the dish that will arrive on the table will be very good. Girls, I leave you to the recipe and I wish you a sweet and peaceful Palm Sunday, I will spend the day at my mother's house surrounded by the love of my family, we will make a fake Easter lunch to be able to do everything together. A basin to those who pass through here: *
How to make ricotta and spinach ravioli
Start by preparing the egg pasta. Place the flour in a fountain and place the eggs in the center.
Knead the dough until a compact dough is obtained, to be left to rest for 30 minutes.
Meanwhile, wash the spinach and stew them in a pot without adding water for about 5 minutes.
Once cooked, chop them in a mixer.
Move them to a bowl and add ricotta, salt and parmesan. Work everything until you get a homogeneous mixture.
Take back the dough and roll out the dough by hand or with the pasta machine to obtain a thin sheet.
Prepare the ravioli by placing heaps of filling well apart on a rectangle of egg pastry and covering them with another sheet.
With a washer, cut the ravioli and seal the edges well.
Now cook them in abundant salted water for about 3-4 minutes.
Lift them with a slotted spoon and put them in a pan in which you have melted some butter.
Add some Parmesan and mix gently.
Your ricotta and spinach ravioli are ready to be served.
Ravioli with ricotta and spinach: Recipe how to make Ravioli with step by step photos
THE Ravioli with ricotta and spinach I'm a first course exquisite typical of Italian cuisine. It is about stuffed pasta, the classics Homemade ravioli based on fresh egg puff pastry, first spread, then stuffed with a creamy and tasty filling from fresh ricotta, cheese and spinach boiled subsequently closed in square-shaped bundles or round that come first blanched in the water and then seasoned to taste! Here is for you Ravioli recipe with all advice, secrets And step by step photo to realize i Ravioli with ricotta and spinach perfectly! Own like those of Grandmother and gods best pasta factories!
Like any traditional recipe they exist different versions and many small ones regional variants! What I give you today is there Original recipe of the Ravioli with ricotta and spinach from my faithful book of Italian cuisine. It's about a easy preparation. You just need to have a some time available to prepare fresh pasta, roll out the pastry, stuff it and give life to your stuffed ravioli. THE secrets for a perfect result are: making a soft dough that will give you a thin pastry And porous realize a dry filling that does not leak e seal the bundles well so that they do not open during cooking! Once blanched, you can choose the dressing for ravioli of your choice: the classic butter, sage and cheese, as in this case, but a tomato sauce, white sauces, a delicious Bolognese sauce, or white sauce or you can serve them in broth! The delicate filling will go perfectly with everything! Perfect to serve not like Sunday lunch a dinner with family or friends but also for Special occasions and of course as an Italian tradition commands for Christmas holidays and the Vigil!
More information and pictures on: cooking - ravioli - recipe -
Friday 31 March 2017, Ravioli are a must of the Italian #cucina. A delicious and very tasty first course. You can stuff them with the most varied ingredients, just guess the combinations and give space to the imagination. You can create them in the most diverse shapes, round, square, triangular. those of my recipe are heart-shaped, with a filling of ricotta, spinach, cooked ham, nutmeg inside. etc. Simplicity and taste, here I describe them in two words.
Click on the link of the recipe to see it complete.
#kitchen #ravioli #pasticciesapori #foodblogger #recipe
Ravioli with ricotta and spinach
How they prepare
1) Place the flour in a heap, break 3 eggs in the center, add a generous pinch of salt and, with
a fork, gradually incorporate the flour, collecting it gradually from the edges of the fountain.
2) Work on
full hands the ingredients for about ten minutes or until you have obtained a smooth and elastic dough. Transfer it
in a bowl, cover it and let it rest in a cool place for half an hour.
3) Put the ricotta in a bowl, 40 g of
parmesan, well squeezed and chopped spinach, the remaining egg, a pinch of salt and a grating of nutmeg.
Work with a wooden spoon until you have a homogeneous mixture.
4) Roll out the dough with a rolling pin until it is finished
you will get a thin sheet and cut it into 2 strips of equal size. Put in the center of the first sheet
many piles of ricotta mixture at a regular distance.
5) Cover with the second sheet, press the dough around
stuffed and, with a toothed wheel, cut out the ravioli. Knead the scraps of dough again, roll them out and
proceed in the same way until you run out of pasta and stuffing.
6) Boil the ravioli in boiling salted water for 3-4
minutes, drain with a slotted spoon, immediately transfer them to a bowl and toss with the fragrant melted butter
with sage, the remaining parmesan and ground pepper.
Ravioli with ricotta and spinach
One of the first courses of fresh pasta filled with egg for excellence. The ricotta and spinach ravioli with the sauce based on butter, sage And parmesan they are in fact one of the favorite dishes for the holidays. A medium difficulty recipe that can be prepared at home by following the instructions we provide step by step.
- FOR PASTA
- 3 eggs
- 200 g of flour 00
- 100 g of re-milled durum wheat semolina
- FOR THE STUFFING
- 300 g of dry mixed ricotta
- 400 g of spinach (net of waste)
- 5-6 tablespoons of grated Parmesan cheese
- 1 egg
- TO SEASON
- 70 g of butter
- Parmesan Cheese
- fresh sage
THE homemade ravioli with ricotta and spinach they give great satisfaction, both when they are prepared and when they are enjoyed with the chosen condiment. In this recipe we have chosen the plus version traditional with a dressing based on Parmesan, butter and fresh sage.
Ravioli with ricotta and spinach are one typical first courses of the Italian tradition, a first classic of feast-based days fresh egg pasta and a delicate filling. The ravioli recipe changes not only from region to region but almost from family to family, everyone has their own secret, for example an idea is to add a little grated lemon zest.
The amount of semolina indicated in the recipe for making egg pasta is optional, it can be replaced by the same amount of flour 00. The presence of semolina is especially useful if you roll out the leaf with the machine from home, because it allows you to obtain a wrinkled pasta like the pulled one by hand.
If you are interested in egg pasta, here is a wide choice of recipes to choose from, or you can find numerous alternatives of fresh stuffed pasta between ravioli and tortelli.
Ravioli with ricotta and spinach
Ravioli with ricotta and spinach
- Ingredients for 4 people:
- 00 flour: 300 gr
- eggs: 3
- sautéed spinach: 200 gr
- ricotta: 200 gr
- grated parmesan: 4-5 tbsp
Here's how to prepare the ravioli with ricotta and spinach, homemade ravioli with a simple but very tasty filling
Spinach and Ricotta Cannelloni / Manicotti (Cannelloni with ricotta and spinach)
This is a classic filled-and-baked pasta dish that is good at any time of year, and which makes great leftovers as well. You can even freeze any leftovers, which will keep for about three months if packaged well in a freezer-safe bag or container. To reheat frozen leftovers: let defrost in the refrigerator overnight, then heat in an oven as described below.
As with all Italian dishes, it's important to use high-quality ingredients for the best results. If at all possible, use larger, darker leaves of mature spinach rather than baby spinach or young spinach. It's much more flavorful and holds its texture better when cooked, rather than disintegrating into a somewhat slimy mess. Very high-quality ricotta is also essential. If you only have access to watery, chalky supermarket brands, try making your own ricotta! It's easier than you think.
Either sheets of fresh pasta or dried cannelloni tube pasta (cooked according to the package directions ― be sure not to overcook) can be used both give great results.
The ratio of spinach to ricotta is much higher in this more authentically Italian version. Many U.S. adaptations contain mostly ricotta just barely flecked with spinach, while it should really be larger chunks of hearty spinach with some ricotta and egg holding it all together.
Optional variation: You can spoon a ladleful of a simple tomato sauce over the bottom of the baking dish after the ladleful of besciamella, and another over the top of the cannelloni before covering them with the rest of the besciamella.
The island of Jade
INGREDIANTS: For the pastry: 250 grams of flour (half kamut, half Manitoba), 1 whole egg and 1 yolk, 3 pinches of salt, a little water.
For the stuffing: 250 gr of fresh ricotta, a nice bunch of spinach, 1 tablespoon of breadcrumbs, 1 tablespoon of extra virgin olive oil olive, salt to taste
As a condiment: 1 knob of butter and grated Parmesan cheese
But what I shot the other night I just don't know. It was 5 pm, I had a few hours free before dinner and so I said to myself "I make ravioli". You know, one of those quick quick recipes that you make in no time. So I took flour, eggs and everything else and started kneading to the beat of a Beatles cd ("Revolver", to be exact). But yes, I had a moment of "desire to make ravioli". Every now and then he takes me. I'm just weird, and it's not like I was planning any lunch with guests or anything like that. I prepared them in this way in simplicity. And the funny thing is that we didn't even eat them for dinner, because I had other meals ready. I frozen them and ate them for lunch today.
Because I couldn't resist anymore, I wanted to know how they came. Well, I liked them so much! I leave you the recipe with all the steps, sorry if the photos are a bit like this but having prepared them in the evening I had to use the flash.
I sautéed the spinach in a pan over low heat with a tablespoon of extra virgin olive oil. of olive and a clove of garlic, covering with a lid, for about 5-10 minutes.
So I left them in the colander to drain for a few minutes, obviously removing the garlic. By cooking them like this, without boiling them, the spinach retains all its mineral salts and does not need to add salt.
I blended them in the mixer together with the ricotta, a scant spoonful of breadcrumbs, a pinch of salt and a spoonful of extra virgin olive oil. of olive.
I kept the filling aside and went on to prepare the pastry. In a container I combined the flour, eggs, salt and oil, initially mixing with a spoon and then kneading with your hands.
A floury and disjointed dough was created. I transferred it to the work surface and, adding a drop of water, I kneaded vigorously.
The result is a fairly smooth and firm ball of dough.
I detached about 1/4 leaving the rest well wrapped in cling film in the refrigerator.
With the indicated doses I obtained 58 ravioli, let's say one dose for 4 very hungry people or 5 more quiet people. At this point I frozen them by placing them on a tray, well spaced from each other, interspersing the various layers with an aluminum foil. The next morning I transferred part of them in a bag to keep less space in the freezer and the other part I cooked.
I boiled them for a few minutes in salted water, then I drained them with a slotted spoon and I made them sauté in a pan with a knob of butter, covering them with a grated Parmesan cheese.
Those you will prepare will not only be very quick ravioli to pack (since the filling is prepared in a short time) but will also and above all be really tasty ravioli, made with Ricotta Santa Lucia and then seasoned with butter from delicate and tasty flavor.
Ravioli with ricotta and spinach - Recipes
RICOTTA AND SPINACH RAVIOLI
THE ravioli with ricotta and spinach they are a delicate and delicious traditional first course. I have always loved them, especially if seasoned with butter bubbling and sage or with a very fragrant tomato and basil sauce.
In my house she has been preparing fresh pasta at home for a lifetime. I still remember my grandfather who kneaded eggs and flour for last year's ravioli and I was trying to help him in some way with that damn tool to prepare them that once I had also destroyed by dint of blows. But I was three: I was justified.
But there were not only those: he also prepared the pumpkin ones, with cheese inside and those with mushrooms. It happened that the ones that my grandfather prepared were more suitable for the autumn or winter period. In spring and summer he preferred not to prepare them: the days were longer and he chose to spend time outdoors and therefore with a filling of ricotta and herbs they never entered the family but we always bought them.
But then I arrived and, by swiping around between books and the web, I found the right recipe to have a spatial result. First of all, the pasta, which my grandfather as a good traditionalist made only with eggs and flour, but adding a little semolina you will get a much more elastic and tenacious consistency, which also allows a better yield in cooking.
And then the filling: well balanced between ricotta and spinach, a single egg, because it manages to keep the filling tied but without hardening, a little parmesan cheese to give that extra charge and little else, to mainly maintain the light taste of the two main ingredients of the filling. The ricotta and spinach ravioli are one of the first courses that I absolutely love. The combination of spinach and ricotta has always thrilled me and in general all those delicate dishes with herbs and something creamy.