Famous Italian Receipe

How To Make Authentic Italian RICOTTA AND SPINACH RAVIOLI

 

 

 

This is alternative version of Italian Ravioli.

If you want to prepare Italian Ravioli with Cheese Filling, click here: http://www.italianrecipes.cloud/how-to-make-homemade-italian-ravioli-with-ricotta-cheese-filling/

 

 

 

Servings: 8

INGREDIENTS

 

Dough:

4 eggs

4 cups flour

Filling:

1 lb. fresh ricotta cheese

7 oz. cooked spinach, well drained and chopped fine

1/8 teaspoon salt

3 eggs

3 1/2 oz. Parmesan cheese, grated

Pepper

1 nutmeg, grated

1 oz. brandy

20 fresh sage leaves

7 oz. butter

 

 

METHOD

 

Make a mound of flour about 10 inches in diameter on a clean work surface or large wooden board.

Create a well in the center of the flour about 5 inches wide (leave some flour on the bottom of the well) and add eggs.

Carefully beat just the eggs with a fork, then start incorporating flour into the eggs, using flour on the inside of the well first.

Push flour up from the outer rim to continue to have a flour mound, if necessary.

When about half of the flour has been used and the consistency is thick and paste-like, incorporate the flour on the bottom of the well.

Form dough into a single ball.

Remove and discard any dried clumps of flour.

Start kneading dough at this point, using the palms of your hands.

Dust work surface with flour and continue kneading for 10 to 15 minutes, dusting surface as necessary.

The dough should be firm, but elastic and a little sticky.

Tightly wrap dough in plastic wrap and allow to rest at room temperature for at least 30 minutes.

Roll out with rolling pin on floured surface until very thin and cut out with a large round cookie cutter, or use the rim of a large glass (about 2”).

 

Filling:

Mix ricotta cheese with chopped spinach, salt, eggs, Parmesan cheese, a little pepper, nutmeg and brandy.

The mixture should be well blended. Mound the spinach mixture, by teaspoonfuls, on each dough round, wetting the edges with water.

Fold dough in half moons or in half and squeeze edges to seal.

Place on waxed paper.

Place ravioli in a large pan with boiling, salted water and stir delicately to prevent sticking.

Cook uncovered until tender. In the meantime, combine sage and butter in a small pan and simmer until butter is melted.

Remove ravioli with slotted spoon, pour butter and sage sauce over ravioli and toss.

Sprinkle with Parmesan cheese and serve immediately.

 

 

 

 

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