Spinach And Ricotta Ravioli Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RAVIOLI STUFFED WITH RICOTTA AND SPINACH



Ravioli Stuffed with Ricotta and Spinach image

Categories     Sauce     Ricotta     Spinach     Chill     Simmer     Boil

Yield makes 6 servings (about 60 pieces)

Number Of Ingredients 17

For the Filling
1 1/2 pounds fresh ricotta cheese, or 3 cups packaged whole-milk ricotta cheese
2 tablespoons extra-virgin olive oil
2 small leeks, white parts only, trimmed, cleaned, and chopped (about 1 cup) (see page 80)
1/2 cup minced scallions, including greens (about 6 scallions)
4 cups fresh spinach leaves, stemmed, washed, and dried (see page 67), chopped coarsely
Salt
Freshly ground black pepper
1 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons chopped fresh Italian parsley
1 large egg, beaten
Fresh Egg Pasta (page 178)
For Dressing the Ravioli
2 cups Tomato Sauce (page 151)
2 tablespoons extra-virgin olive oil
8 fresh basil leaves, washed and shredded
1/2 cup freshly grated Parmigiano-Reggiano cheese

Steps:

  • Spoon the ricotta into a large fine-mesh sieve or a colander lined with a double thickness of cheesecloth or a basket-type coffee filter. Set the sieve over a bowl and cover the ricotta well with plastic wrap. Let the ricotta drain in the refrigerator at least overnight or up to 24 hours. Discard the liquid in the bottom of the bowl.
  • In a wide braising pan or deep skillet, heat the oil over medium-low heat. Add the leeks and scallions and cook until softened, about 3 minutes. Stir in the chopped spinach and increase the heat to medium. Season lightly with salt and pepper and cook over moderate heat until the vegetables are tender and the liquid is evaporated, about 10 minutes. Set in a strainer and cool completely.
  • Stir the fresh ricotta, Parmigiano-Reggiano, parsley, and sautéed greens together in a bowl. Season to taste with salt and pepper and stir in the egg. Chill thoroughly.
  • While the filling is chilling, make the pasta dough and let rest.
  • Form and cut the ravioli according to directions on page 190. The ravioli should be cooked immediately or refrigerated up to 4 hours. (The ravioli may also be frozen: Place the sheets of ravioli onto a freezer shelf and freeze until solid to the touch. Carefully transfer the ravioli to resealable plastic bags or airtight plastic containers.)
  • Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. Slip the ravioli into the water a few at a time, stirring gently as you do. Cook until the edges of the pasta are tender but still firm to the bite and they rise to the surface, about 6 minutes after the water returns to a boil.
  • While the ravioli are cooking, divide the tomato sauce, olive oil, and basil between two large skillets and bring to a simmer over medium heat. Fish out the ravioli with a wire skimmer or large flat slotted spoon, drain them well over the pasta pot, and slide them into the pans of sauce, dividing them evenly. Simmer, stirring gently with a spoon until the sauce is lightly reduced and the ravioli are coated. Remove the pans from the heat, check the seasoning, and add salt and pepper if necessary. Spoon the ravioli into warm bowls or onto a warm platter, sprinkle with the grated cheese, and serve immediately.
  • Variation: Butter-Sage Sauce (Conditi all Burro e Salvia)
  • Melt one stick (8 tablespoons) unsalted butter in a large skillet over low heat. (The heat should be low enough to melt the butter slowly, without its separating or turning clear.) Add eight to ten whole sage leaves and remove the skillet from the heat. Ladle out about 1 cup of the ravioli-cooking water before you drain them. Either fish the ravioli out of the pot with a large wire skimmer or drain them gently. Add the ravioli to the skillet. Pour in enough of the cooking liquid to make a sufficient amount of creamy sauce to coat the ravioli generously. Bring to a quick boil, then remove from the heat. Stir in grated Parmigiano-Reggiano cheese, salt, and freshly ground black pepper to taste. Serve immediately.

More about "spinach and ricotta ravioli recipes"

SPINACH AND RICOTTA RAVIOLI RECIPE | GOURMET TRAVELLER
spinach-and-ricotta-ravioli-recipe-gourmet-traveller image
2020-03-25 1. Combine spinach, ricotta, parmesan and nutmeg in a bowl, and season to taste. 2. Dust an oven tray with semolina. Place half the wonton …
From gourmettraveller.com.au
Cuisine Italian
Author Lisa Featherby
Servings 4-6
Category Midweek Dinner
  • Dust an oven tray with semolina. Place half the wonton wrappers on a clean work surface and spoon 1 heaped tsp spinach filling onto the centre of each. Rub edges with a little water, then place remaining wrappers on top, pressing to seal. Place on prepared tray.
  • Cook the ravioli in a large saucepan of boiling salted water until they float (3 minutes), then transfer to warm bowls with a slotted spoon.
  • Meanwhile, for lemon and sage brown butter, heat a frying pan over high heat. Add butter and swirl until foaming and nut brown (2 minutes). Immediately remove from heat, add sage and swirl until crisp (20-30 seconds). Add lemon juice and season to taste. Drizzle sauce over ravioli and serve with parmesan.


RAVIOLI WITH SPINACH AND RICOTTA CHEESE FILLING, IN TOMATO …
ravioli-with-spinach-and-ricotta-cheese-filling-in-tomato image
2012-10-01 First, make the ravioli dough according to the recipe instructions below and let it sit for 1 hour. Mix flour with salt. Stir water with egg until well mixed. In a bowl, combine flour and egg-water mixture together and mix until …
From juliasalbum.com


SPINACH AND RICOTTA FILLED RAVIOLI - HONEST COOKING
spinach-and-ricotta-filled-ravioli-honest-cooking image
2016-04-04 Prepare the pasta dough following the recipe linked above. cook the spinach in boiling water until tender. It should take only a few minutes. Drain the spinach and try to squeeze as much water out as you can. Chop the …
From honestcooking.com


SPINACH AND RICOTTA RAVIOLI RECIPE - NDTV FOOD
spinach-and-ricotta-ravioli-recipe-ndtv-food image
1. Grind all the ingredients for the filling, together and keep aside. 2. To prepare the dough, take a bowl and add the flour, eggs, salt and olive oil. 3. Now add some water and knead it to make a dough. With a rolling pin, roll out the …
From food.ndtv.com


HOMEMADE RICOTTA AND SPINACH RAVIOLI - ALPHAFOODIE
homemade-ricotta-and-spinach-ravioli-alphafoodie image
2020-12-10 Step 1: Prepare the ravioli dough. All you need is flour and eggs. The standard pasta serving calls for 100g (3.5 oz) flour and 1 egg per person. Pour your flour out onto a clean, dry work surface and create a well in the …
From alphafoodie.com


SPINACH AND RICOTTA RAVIOLI WITH SAGE BUTTER RECIPE
spinach-and-ricotta-ravioli-with-sage-butter image
Put the sage, garlic and butter into a saucepan large enough to hold all the pasta once cooked. Place over a medium–low heat until the butter melts, simmer gently for 5 minutes, then remove from ...
From bbc.co.uk


SPINACH AND RICOTTA RAVIOLI RECIPE - BBC FOOD

From bbc.co.uk
Cuisine Italian
Category Main Course
Servings 4
  • For the pasta, mix the flour and semolina together on a clean work surface or in a large bowl. Make a well in the centre and break in the eggs. With a fork or with your hands, gradually mix the flour with the eggs to form a soft dough.
  • Flour the pasta machine with semolina and divide the pasta into 4 equal pieces. Starting at the lowest (thickest) setting, feed one piece of the dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other.
  • Repeat this process 3-4 more times, flouring the machine and changing the setting down each time. The pasta should be quite thin, but still easy to handle without tearing.
  • For the spinach and ricotta filling, bring a pot of water to the boil and add the spinach. Cook for 2 minutes, or until wilted. Remove from the pot and drain.
  • For the sage butter sauce add the stock into a hot pan, then add the butter and get it hot and foaming. Add the sage leaves, giving them a good squeeze before you drop them in to release their oils.
  • To make the ravioli, put a pasta sheet on your board and place a heaped teaspoon of the ricotta mixture at equal intervals along the pasta. Brush a little of the beaten egg around each filling then lay another pasta sheet on top and carefully press down around each filling ball to remove any air.
  • To cook the ravioli bring some water to the boil and a good pinch of salt (the water should be as salty as the sea). Drop the ravioli in to the water in small batches and cook until the float to the surface, then add them to the sage sauce.


RICOTTA AND SPINACH RAVIOLI - ITALIAN RECIPES BY …
2021-10-09 Take a large bowl and pour the ricotta and Parmesan cheese into it 9. Flavor with nutmeg 10 and, using a hand whip, mix the ingredients to combine them 11. Salt and pepper …
From giallozafferano.com
Servings 24
Total Time 1 hr
Category First Courses
Calories 257 per serving


SPINACH-RICOTTA RAVIOLI RECIPE | EPICURIOUS
2011-12-15 Step 6. Far easier to deal with: The first three steps remain the same. Cut the dough into rectangles about 6 × 8 or 6 × 10 inches. Boil the sheets a couple at a time, just for …
From epicurious.com
Servings 30-60
Author Condé Nast


SPINACH AND RICOTTA RAVIOLI RECIPE - NETMUMS
Recipes; Spinach and ricotta ravioli recipe; All recipes; Recipes A-Z; Leave a comment. You are currently leaving a review for Spinach and ricotta ravioli recipe. Sorry your review didn't …
From netmums.com


SPINACH RICOTTA RAVIOLI (WITH VEGAN OPTION) RECIPE | ALINE MADE
2021-11-04 Fill Ravioli. Place the thin pasta sheets on a floured surface and cut into approx. 10-inch (25cm) pieces, much easier to handle the dough this way instead. Spoon a heaped …
From aline-made.com


SPINACH AND RICOTTA RAVIOLI | XX PHOTOZ SITE
Spinach And Ricotta Ravioli, free sex galleries spinach and ricotta ravioli with sage butter recipe bbc food, spinach and ricotta ravioli freshmag ie, spinach and ricotta ravioli
From xxphotoz.com


SPINACH AND RICOTTA RAVIOLI | RAVIOLI VERDI AGLI SPINACI E RICOTTA
2020-05-07 Instructions. Mix the flours together with the salt, and make a well out of them on a large flat surface, or in a bowl. To the well, add the 80g of pureed spinach, the oil, and the 2 …
From pastaetal.com


SPINACH AND RICOTTA RAVIOLI RECIPE WITH BROWN BUTTER BUTTERNUT …
Preheat oven to 450˚F. On a parchment paper-lined baking sheet, arrange butternut squash in an even layer along with the garlic and butter, and season with salt and pepper.
From rachaelrayshow.com


HOMEMADE SPINACH RICOTTA RAVIOLI FROM SCRATCH - CHEFJAR
This will prevent the sheet from sticking. Place the sheet of pasta on the ravioli tablet. Press each mould with your fingers to make pockets. Fill each pocket with 1 teaspoon of the spinach …
From chefjar.com


SPINACH AND RICOTTA RAVIOLI RECIPE | BETTER HOMES AND GARDENS
Method. Put spinach and 3 Tbsp water in a large frying pan over a high heat and cook, covered, for 2 minutes or until spinach has wilted. Drain well and set aside to cool. When cool enough …
From bhg.com.au


RICOTTA AND SPINACH FILLING FOR FRESH PASTA RECIPE - THE SPRUCE EATS
2022-07-20 Boil a large saucepan of salted water. Plunge the spinach in to blanch it, then remove it 30 seconds later. Drain and cool the spinach under cold running water to stop the …
From thespruceeats.com


ZUCCHINI RAVIOLI RECIPE WITH SPINACH RICOTTA FILLING: LOW CARB …
2021-04-20 Transfer the cheese and spinach mixture to a food processor or bowl. Then use either the food processor or a hand mixer to mix the spinach and cheese mixture until smooth …
From beccaink.com


HOMEMADE SPINACH AND RICOTTA RAVIOLI - RECIPE PETITCHEF
In a large bowl combine the flour and the water. Using a wooden spoon, stir to combine into a large ball handling as little as possible. Cover with plastic wrap and let sit for 20 minutes. …
From en.petitchef.com


SPINACH AND RICOTTA RAVIOLI | FOODBYMARIA RECIPES
2022-07-01 Chill in the refrigerator for 30-45 minutes. 6. To make the filling, wilt the spinach in a large pan over medium-high heat, constantly mixing to prevent burning. Once completely …
From foodbymaria.com


SPINACH RICOTTA RAVIOLI - DARN GOOD VEGGIES
2021-03-18 Stir together the ricotta, spinach, one egg, parmesan, nutmeg, salt and pepper together in a bowl. Take one round of pasta dough and place a heaping teaspoon of ricotta …
From darngoodveggies.com


SPINACH AND RICOTTA RAVIOLI | SAVEUR
2013-09-19 Ingredients. 4 oz. mozzarella, shredded; 2 cups ricotta cheese; 2 tbsp. thinly sliced basil leaves; 1 ⁄ 4 tsp. freshly grated nutmeg; 1 (10-oz.) package frozen spinach, thawed, …
From saveur.com


SPINACH AND RICOTTA RAVIOLI - COOKING-EZ.COM
The filling for these ravioli is a delicious mixture of ricotta with cooked spinach, egg and lightly toasted pine nuts. The ravioli are first boiled in salted water, then baked gratin-style with …
From cooking-ez.com


SPINACH AND RICOTTA RAVIOLI FROM SCRATCH - MARICRUZ AVALOS
2020-04-17 Cook the spinach in salted water until tender. Drain them very well and squeeze them until most liquid is discarded. Let them cool completely and then chop them finely with a …
From maricruzavalos.com


Related Search