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Recipes
34
5 Recipes
Spinach and ricotta cheese ravioli
Ingredients:
For the pasta dough:
400 g (3 1/4 cups) flour
4 eggs
1 dessert spoon olive oil
1 pinch of salt
For the filling:
250 g (1 cup) ricotta
200 g (7/8 cup) frozen spinach
100 g (1 cup) grated Parmesan cheese
100 g (1 cup) breadcrumbs
pinch of salt
ground nutmeg to taste
To dress:
120 g (1/2 cup) butter
Fresh sage
Parmesan cheese (to taste)
Chopped garlic (optional)
Method
1. Using the dough hook attachment mix the
flour, salt and eggs on speed 1 for 3-5
minutes. If necessary, add a little water to
soften.
2. Cover the pasta dough and leave to rest
for at least 30 minutes.
3. Parboil the spinach. Once parboiled,
squeeze dry and chop.
4. Pass the ricotta through a sieve and
place in a bowl, adding the chopped
spinach, breadcrumbs, Parmesan, salt
and nutmeg.
5. Mix well to create the filling.
6. Roll out the pasta using the pasta roller
accessory SMPR01, turning the knob to
position 6.
7. Replace the pasta roller accessory with
the ravioli maker accessory and add the
filling using the supplied spoon between
the two parts of the pasta sheet.
8. Leave the pasta shapes to rest for 15 -
20 minutes.
9. Cook in boiling salted water for 5 - 7
minutes.
10. In the meantime, melt the butter in a
frying pan, add the garlic (if required)
and sage, and brown very gently. When
gently browned, remove any cloves of
garlic and add the ravioli (these should
be removed from the water when still al
dente).
11. Add 3 spoonfuls of cooking water, the
grated Parmesan, and heat on the hob
for a short time.
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