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Spinach and Ricotta Ravioli
Created by: Howcan Team
Ingredients
- 2 cups of all-purpose flour
- 2 large eggs
- 1/2 teaspoon of salt
- 1 tablespoon of olive oil
- 1 cup of fresh spinach, chopped
- 1 cup of ricotta cheese
- 1/4 cup of grated Parmesan cheese
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
- 1/2 cup of marinara sauce
- Fresh basil leaves for garnish
Instructions
- In a large mixing bowl, combine 2 cups of flour and a pinch of salt. Make a well in the center and add 2 large eggs and 1 tablespoon of olive oil. Mix until a dough forms.
- Knead the dough on a floured surface for about 5 minutes, then wrap it in plastic wrap and let it rest for 30 minutes.
- In a separate bowl, mix together 1 cup of chopped spinach, 1 cup of ricotta cheese, 1/4 cup of grated Parmesan cheese, 1/4 teaspoon of black pepper, and 1/4 teaspoon of nutmeg to make the filling.
- Roll out the dough into thin sheets and place small spoonfuls of the filling about 1 inch apart on one sheet. Brush the edges with water and place another sheet on top. Press around the filling to seal and cut into individual ravioli using a cutter or knife.
- Bring a large pot of salted water to a boil and cook the ravioli for 2-3 minutes, or until they float to the surface. Drain and set aside.
- In a small saucepan, heat the marinara sauce over low heat.
- Serve the ravioli with the warm marinara sauce and garnish with fresh basil leaves. Enjoy!
Ravioli with spinach and ricotta filling has a rich history dating back to the 14th century in Italy. This delectable dish is a testament to the culinary expertise of Italian chefs who have perfected the art of pasta making. The filling, a delightful blend of creamy ricotta cheese and flavorful spinach, is a testament to the creativity and ingenuity of Italian cuisine. In modern times, this dish has become a staple in Italian restaurants around the world, with each region adding its own unique twist. The best versions of this dish can be found in the heart of Italy, particularly in Tuscany and Emilia-Romagna, where chefs take pride in using the freshest spinach and the creamiest ricotta to create the perfect filling. The key to a mouthwatering ravioli with spinach and ricotta filling lies in the quality of the ingredients. Fresh spinach and high-quality ricotta are essential for achieving the perfect balance of flavors. Additionally, the pasta dough should be rolled out thinly to ensure a delicate texture that complements the creamy filling. For those looking to explore alternative methods, some chefs opt for a blend of different cheeses or add a hint of nutmeg to elevate the flavors. Regardless of the approach, the result is always a dish that pays homage to the rich culinary heritage of Italy.
55 min
4 servings
350 calories
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