Spinach and ricotta ravioli: Difference between revisions
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[[Recipes | Other recipes]] | [[Recipes#Pasta | Pasta recipes]] | [[Recipes | Other recipes]] | [[Recipes#Pasta. | Pasta recipes]] | ||
Modified from [https://pastaevangelists.com/blogs/blog/spinach-and-ricotta-ravioli-recipe Spinach and ricotta ravioli]. Serves 2. | Modified from [https://pastaevangelists.com/blogs/blog/spinach-and-ricotta-ravioli-recipe Spinach and ricotta ravioli]. Serves 2. | ||
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== Ingredients == | == Ingredients == | ||
=== Filling === | === Filling === | ||
* 100g frozen baby spinach | * 100g frozen baby spinach. | ||
* 100g ricotta | * 100g ricotta. | ||
* Zest of 1 lemon (or lemon juice if no zest is available) | * Zest of 1 lemon (or lemon juice if no zest is available). | ||
* Nutmeg to taste | * Nutmeg to taste. | ||
* Salt and black pepper to taste | * Salt and black pepper to taste. | ||
=== Sage butter === | === Sage butter === | ||
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# Use a pizza cutter to make the individual ravioli. | # Use a pizza cutter to make the individual ravioli. | ||
# Get a pan of water boiling and cook your ravioli for 2 minutes. | # Get a pan of water boiling and cook your ravioli for 2 minutes. | ||
Serve drizzled with butter and some sweetcorn and peas. | Serve drizzled with butter and some sweetcorn and peas. | ||
[[Recipes | Other recipes]] | [[Recipes | Other recipes]] | [[Recipes#Pasta. | Pasta recipes]] | ||
Latest revision as of 08:12, 5 July 2025
Modified from Spinach and ricotta ravioli. Serves 2.
Home made spinach and ricotta ravioli
Ingredients
Filling
- 100g frozen baby spinach.
- 100g ricotta.
- Zest of 1 lemon (or lemon juice if no zest is available).
- Nutmeg to taste.
- Salt and black pepper to taste.
Sage butter
- 30g butter
- 4 leaves of purple sage
Pasta
- Half a portion of pasta a la Lasagna or spaghetti or taglatelli (put the rest in the freezer)
Directions
- Cook baby spinach for a minute in microwave, drain and leave to cool.
- Mix cooked spinach with remaining filling incredients and leave to stand for a couple of hours - meanwhile make the pasta.
- Having stood the pasta roll to thickness 6 in pasta roller, then lay on floured board and split the pasta into two halves.
- With one half, spoon the filling into a "grid" with 2cm between the edge, then the filling, then 4cm, then filling, then 2cm.
- Lay top over the filling and press down with a thin rolling pin.
- Use a pizza cutter to make the individual ravioli.
- Get a pan of water boiling and cook your ravioli for 2 minutes.
Serve drizzled with butter and some sweetcorn and peas.
