Recipe of Ricotta Cheese and Spinach Ravioli in 26 Minutes at Home

Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to prepare a special dish, ricotta cheese and spinach ravioli. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Steam the spinach and drain well, pressing the spinach to remove all excess liquid. Heat a large pan over medium heat. Add the olive oil and heat until hot but not smoking.

Ricotta Cheese and Spinach Ravioli is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Ricotta Cheese and Spinach Ravioli is something that I’ve loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can cook ricotta cheese and spinach ravioli using 16 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Ricotta Cheese and Spinach Ravioli:

1. Get Pasta Dough
2. Make ready Bread (strong) flour
3. Make ready White flour
4. Prepare Egg yolks
5. Make ready Salt
6. Get Olive oil
7. Take Water
8. Prepare Ricotta Pesto
9. Make ready Spinach
10. Make ready Ricotta cheese
11. Prepare Egg
12. Take Panko
13. Prepare Olive oil
14. Get For finishing
15. Prepare Olive oil
16. Make ready Egg yolk

Season to taste with salt and plenty of black pepper, mix well and set aside. An easy-to-follow guide on making homemade ravioli filled with fresh ricotta cheese and organic baby spinach. Last week I posted my recipe on how to make basic homemade pasta. Today I'm using that recipe to prepare handmade ravioli with spinach and ricotta cheese.

Steps to make Ricotta Cheese and Spinach Ravioli:

1. Make the pasta dough. Follow the directions for homemade pasta with mushroom cream sauce up to Step 8..
2. Boil and finely chop the spinach.
3. Combine the spinach, ricotta cheese, olive oil, egg, and panko in a bowl and mix until evenly blended. Cover with plastic wrap and chill in the refrigerator.
4. Now, roll out the dough.
5. Roll it out in strips like this. Make the strips wide enough to accommodate your pasta cutter (you can use an empty can or cup).
6. Take the pesto out of the refrigerator and drop balls of about 1 1/2 teaspoons onto the dough. Leave enough space in between each ball of filling while considering the size of your pasta cutter.
7. Once the fillings have been arranged, brush the surrounding pasta with beaten egg yolk (for binding).
8. Top with another strip of pasta as shown in the photo.
9. Cut out the pasta.
10. This makes about 20 pieces. Cut the remaining pasta dough up into triangles and use like regular pasta.
11. Boil the ravioli in a generous amount of water and about 3 tablespoons of salt for 4 minutes. Heat the olive oil in a frying pan over medium heat.
12. Once the ravioli have boiled, transfer to the frying pan, season with salt and pepper, and serve! Garnish with basil and Italian parsley.

Then season it with nutmeg powder, fine salt & pepper. Place the filling on the pasta and then top it with another piece of pasta, which needs to be pasted with egg yolk as "glue". Spoon some of the ricotta cheese mixture in the middle of the cross. Top with a dollop of pesto. Fold ends into the center to create a parcel, starting from the bottom end and moving clockwise.

So that is going to wrap it up for this exceptional food ricotta cheese and spinach ravioli recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!