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Ravioli ricotta e spinach

45 min

2 Servings

Ravioli ricotta e spinach



For pasta:

-Flour 100g

-Eggs 1 plus 1 egg yolk

For the filling:

-1 unpilled Garlic clove

-2 Spoons of olive oil

-Spinach 100g

-Ricotta cheese 100g

-Parmesan cheese 10g

-Nutmeg qb

-Salt Pepper

Start making pasta dough.

Mix the eggs and the flour until you get a smooth and uniform dough.

Wrap it in the cling film and put in the fridge to rest.

For a detailed recipe click here!

For the filling:

In a pan put the oil and start to cook the garlic.

When the oil is very hot, add the spinach and let them cook.

When they reduced because of cooking, take off from the pan and dry them using a kitchen cloth.

Remove the garlic and mix the spinach with the ricotta cheese.

Season it and than add the parmesan cheese and a pinch of nutmeg.

Put the mix in a piping bag and let it rest in to the fridge.

Take the pasta dough and stretch it until you will have a thin pasta layer non thicker than 3mm.

With a pasta cutter ( use a water glass if you don't have) make some pasta disc.

Put some ricotta and spinach filling in the centre of each disc than, helping with damped finger,

close all the filled discs with empty discs.

Ravioli are ready!

Now you can cook them in boiling water  or you can store them fully covered with flour, not touching each other and with a dry kitchen cloth on top. 


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