The Quick Recipes Quick and easy recipes
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Ingredients
230 g of flour
2 eggs
1 egg yolk
250 g of spinach
125 g of ricotta cheese (fresh cheese)
50 g of grated parmesan cheese
salt and pepper, as desired
Directions
Place the flour in a large bowl (leave 30 g aside) and add the beaten eggs and a pinch of salt.
Mix well until you get a homogeneous mixture. If the mixture is too stiff, add a little water, and if it is too soft, gently mix in the rest of the flour that you left aside.
After mixing the dough well, wrap it in transparent film and put it in a warm place for about 30 minutes.
Put the spinach, half a glass of water in a large bowl and cook for a few minutes on low heat until it softens.
When the spinach is cooked, drain it well so that all the water comes out.
Put fresh cheese, grated Parmesan and salt and pepper as desired in a bowl. Mix well to combine all ingredients.
Chop the squeezed spinach and add it to the already prepared cheese mixture. Mix everything well.
Now take the dough and unwrap the plastic film. Divide the dough into two equal balls. Roll out the first ball and pass it through the dough machine a couple of times.
You should get wide rectangular strips with a thickness of approximately 0.5 cm. Do the same with the other ball. If you don’t have a dough machine, roll it thin by hand.
Lightly flour the work surface and lay strips of dough on it.
Place the spinach and cheese filling in a piping bag and press it onto the dough so that the distance between them is approximately 3 cm.
Put the filling on dough and tap the edges with warm water and fold it over with the other half of the dough. Press your fingers around each filling to release excess air so your ravioli don’t open during cooking and the filling comes out.
Cut them into equal pieces. Heat salted water in a large pot. When the water boils, put them in and cook them for 2-3 minutes.
We advise you not to cook them all at once, but this depends, of course, on the size of the pot. Put a little oil in the water to prevent the ravioli from sticking. Season them as desired. We suggest you season them with a few drops of olive oil and a little grated Parmesan or melt a little butter in a pan with a few sage leaves and pour over the ravioli.
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