Spinach & Ricotta Ravioli – VINO BAMBINO
Spinach & Ricotta Ravioli

Spinach & Ricotta Ravioli

Pasta (for 500g of pasta which will serve five)

Ingredients
• 400g OO flour
• 100g semolina
• 5 eggs
• Pinch of salt
• 1 tablespoon olive oil

Method
Combine flour and semolina well. Make a well and beat eggs together and combine. Add pinch of salt and olive oil and knead well
Wrap dough and rest half an hour
To colour pasta
If you want to colour your pasta; replace one egg with 150g raw spinach.
In a food processor combine eggs, spinach salt, and oil and blitz until a smooth consistency
Combine flour and semolina
Make a well and add spinach mixture
Add pinch of salt and olive oil and knead well
Wrap dough and rest for half an hour

 

Spinach and Ricotta Filling for Ravioli

Ingredients
• 250g spinach
• 400g ricotta
• 1 egg
• Nutmeg to taste
• Pinch of salt
• Tablespoon olive oil
• 50g grana

Method
Sauté spinach in the olive oil and cover with lid stirring frequently for 4-5 minutes
Once cooked put in a sieve and wait until cooled
Once cooled squeeze out excess juice using your hands
Chop spinach finely
Add ricotta, eggs, nutmeg, pinch of salt and grana and mix well
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