Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, ravioli - spinach and ricotta. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

A simple and beautiful spinach and ricotta ravioli recipe, perfect for a light lunch in the garden that we all hope the sun will be present for. Finely chop the spinach and transfer to a bowl, together with the ricotta, Parmesan and lemon zest. When ready to serve, bring a large pan of salted water to the boil and place the pan of sage butter over a low heat.

Ravioli - Spinach and Ricotta is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Ravioli - Spinach and Ricotta is something which I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook ravioli - spinach and ricotta using 11 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make Ravioli - Spinach and Ricotta:

1. Get 360 g flour
2. Make ready 4 free range eggs
3. Prepare 200 g spinach
4. Make ready 200 g ricotta
5. Take 40 g parmesan
6. Prepare 1 lemon (grated zest only)
7. Prepare 20 g sage leaves
8. Take 1 garlic clove
9. Take 100 g unsalted butter
10. Get Sea salt
11. Make ready Black pepper

If you prefer, you can also use a spinach pasta dough for the ravioli, or make half egg dough ravioli, and. Drain and squeeze out water from spinach. Whole Wheat Spinach Ricotta Ravioli in Creamy Tomato Basil SauceArchana's Kitchen. Saveur kitchen assistant Jeanna DeMarco shared this family recipe for tender ravioli filled with spinach and cheese, topped with a tangy tomato sauce bolstered with mushrooms, zucchini, and squash.

Instructions to make Ravioli - Spinach and Ricotta:

1. Add flour, eggs and a large pinch of salt to a bowl and mix together. Knead the dough until it is smooth and stretchy.
2. Divide dough in to 4 equal portions, wrap tightly in cling film and put in the fridge for at least 45 minutes.
3. Cook the spinach in frying pan over a high heat until it is wilted.
4. Drain the spinach in a sieve and ensure any excess water is removed so that the spinach is dry.
5. Chop the spinach and add to a bowl with the ricotta, parmesan and lemon zest.
6. Mix well after seasoning with salt and black pepper.
7. Use a saucepan to cook the sage, garlic and butter by melting the butter and then simmering for 5 minutes before seasoning with salt and black pepper.
8. Take a batch of dough at a time from the fridge, and lightly dust with flour. Flatten the dough until it is as wide as the pasta machine. Feed the dough through the pasta machine repeatedly and reduce the setting on the machine by 1 each time.
9. Flour your worktop and then lay the rolled pasta on to this worktop. Place teaspoon size parts of the ricotta mix on to the pasta at equal intervals, using approximately a quarter of the mix. Ensure these are all down 1 side of the pasta.
10. Use a pastry brush and water to dampen the pasta around the filling.
11. Fold the pasta over the top of the ricotta and press down around each piece of ricotta. Ensure that all air pockets are pushed out.
12. Trim the pasta down to even squares using a knife.
13. Repeat steps 8-12 for the remaining 3 portions of pasta.
14. Bring a pan of salted water to the boil (to cook the ravioli in), whilst warming the sage butter in a separate pan.
15. Once the ravioli is cooked (should take approx 3 mins), remove with a slatted spoon and add to the sage butter pan.
16. Stir gently before quickly removing to serve.

Skip the fancy folds here, just be sure to press out any air pockets and seal well. Directions for: Spinach and Ricotta Ravioli. In a bowl, combine spinach with ricotta, egg, salt and pepper, then add your Parmigiano and combine until uniform. Heat the oil in a large frying pan and fry the onion and garlic until soft, add the spinach and stir until wilted. Add the ricotta, breaking it into lumps and season well.

So that’s going to wrap this up for this exceptional food ravioli - spinach and ricotta recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!