Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, ravioli - spinach and ricotta. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Ravioli - Spinach and Ricotta is one of the most well liked of current trending meals in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Ravioli - Spinach and Ricotta is something that I’ve loved my whole life.

Welcome to Castello Vicchiomaggio kitchen, my name is Delfina and today we are going to make home made ravioli filled with ricotta and spinach. 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.

To get started with this particular recipe, we must first prepare a few ingredients. You can have ravioli - spinach and ricotta using 11 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make Ravioli - Spinach and Ricotta:

1. Prepare 360 g flour
2. Make ready 4 free range eggs
3. Get 200 g spinach
4. Take 200 g ricotta
5. Prepare 40 g parmesan
6. Prepare 1 lemon (grated zest only)
7. Take 20 g sage leaves
8. Take 1 garlic clove
9. Take 100 g unsalted butter
10. Get Sea salt
11. Take Black pepper

If you prefer, you can also use a spinach pasta dough for the ravioli, or make half egg dough ravioli, and. Whole Wheat Spinach Ricotta Ravioli in Creamy Tomato Basil SauceArchana's Kitchen. These tender ravioli are filled with spinach and cheese and topped with a tangy tomato sauce bolstered with mushrooms, zucchini, and squash. Skip the fancy folds here, just be sure to press out any air pockets and seal well.

Instructions to make Ravioli - Spinach and Ricotta:

1. Add flour, eggs and a large pinch of salt to a bowl and mix together. Knead the dough until it is smooth and stretchy.
2. Divide dough in to 4 equal portions, wrap tightly in cling film and put in the fridge for at least 45 minutes.
3. Cook the spinach in frying pan over a high heat until it is wilted.
4. Drain the spinach in a sieve and ensure any excess water is removed so that the spinach is dry.
5. Chop the spinach and add to a bowl with the ricotta, parmesan and lemon zest.
6. Mix well after seasoning with salt and black pepper.
7. Use a saucepan to cook the sage, garlic and butter by melting the butter and then simmering for 5 minutes before seasoning with salt and black pepper.
8. Take a batch of dough at a time from the fridge, and lightly dust with flour. Flatten the dough until it is as wide as the pasta machine. Feed the dough through the pasta machine repeatedly and reduce the setting on the machine by 1 each time.
9. Flour your worktop and then lay the rolled pasta on to this worktop. Place teaspoon size parts of the ricotta mix on to the pasta at equal intervals, using approximately a quarter of the mix. Ensure these are all down 1 side of the pasta.
10. Use a pastry brush and water to dampen the pasta around the filling.
11. Fold the pasta over the top of the ricotta and press down around each piece of ricotta. Ensure that all air pockets are pushed out.
12. Trim the pasta down to even squares using a knife.
13. Repeat steps 8-12 for the remaining 3 portions of pasta.
14. Bring a pan of salted water to the boil (to cook the ravioli in), whilst warming the sage butter in a separate pan.
15. Once the ravioli is cooked (should take approx 3 mins), remove with a slatted spoon and add to the sage butter pan.
16. Stir gently before quickly removing to serve.

Drain and squeeze out water from spinach. Wash the spinach and put it in a large pot with the water that clings to the leaves (aanhangend water in Dutch). Cover and bring to a boil, then reduce. Heat the oil in a large frying pan and fry the onion and garlic until soft, add the spinach and stir until wilted. Add the ricotta, breaking it into lumps and season well.

So that is going to wrap it up for this exceptional food ravioli - spinach and ricotta recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!