Ravioli with ricotta and spinach
Ravioli is a classic Italian dish. It can be stuffed with everything, but one of the traditional fillings is ricotta and spinach. This recipe is shared with us by Yulia Zolotareva, cooking enthusiast, blogger and founder of Let’s Cook project. The best fun way to cook this dish is in the company of friends. After you’ve had fun making the ravioli, you will be treated to a delicious Italian dinner. Yulia recommends to pair ravioli with young wine.
Yulia Zolotareva, cooking enthusiast, blogger and founder of Let's cook it.
For the dough:
450 gr flour
1/2 tsp. salt
210 ml water
For the stuffing:
200 gr ricotta (1 container)
150 gr spinach (1 bag)
1 pinch of salt
1 pinch of pepper
For the sauce:
1 clove of garlic
50 gr butter
Sift flour for the dough, add salt, egg and water. Combine all the ingredients together and knead the dough.
Wash the spinach for the filling and dry it in the vegetable dryer. Fry spinach in a frying pan on medium heat to reduce it to half its’ volume. Fry diced onion in a little bit of butter in the same frying pan we used for spinach. Combine ricotta, fried onion and spinach together, add salt and pepper.
Separate little bits of dough and roll out into wide stripes. Put the filling on one stripe of dough and cover it with another stripe. Use a press to seal square shaped ravioli.
Fill a pot with water and bring to a boil, add salt. Put ravioli in boiling water and cook for 5 minutes, then take out of the water carefully. Add a little butter to the cooked ravioli and serve immediately. You can make a butter-garlic sauce. To prepare this sauce, melt butter in a frying pan, add pressed garlic, stir it in and cook for 2-3 minutes. Pass the butter sauce through a sieve to remove bits of garlic.