Spinach and ricotta ravioli
Description
Spinach and ricotta ravioli turn out very tender and delicious. They are filling enough to serve as a complete meal without any additional side dishes. Serve them with a creamy sauce. Although sometimes my kids just eat them with sour cream. Freeze some ravioli for later. Here is a step-by-step recipe for spinach and ricotta ravioli with photos—I'm sure it will help you in preparing them.
Instructions
- 1
Step 1
Sauté the spinach in olive oil. Cook for 10 minutes, stirring.
- 2
Step 2
Then mix the sautéed spinach with ricotta cheese.
- 3
Step 3
In the remaining olive oil in the pan, add the finely chopped onion. Fry until translucent, about 5 minutes. Then add it to the spinach and cheese.
- 4
Step 4
Knead the dough. Mix the egg yolk, flour, and warm water.
- 5
Step 5
Divide the dough into two halves. While you work with one half, place the other half into a plastic bag or wrap it in plastic wrap. This is important, otherwise the dough will dry out quickly and become difficult to handle.
- 6
Step 6
Roll out the working half of the dough into a long, large strip. Then cut it lengthwise into several thin strips.
- 7
Step 7
Place small mounds (about a teaspoon each) of the spinach and ricotta cheese mixture evenly spaced, but not too close together. Then cover the empty strip with a blank strip.
- 8
Step 8
Gently press the dough between the filling with your fingers.
- 9
Step 9
Cut along the edges between the ravioli so that they can be separated from each other. Use a serrated knife.
- 10
Step 10
Place the spinach and ricotta ravioli into almost boiling water. Cook for just five minutes.
- 11
Step 11
Now let's make a light sauce for the ravioli. In a small saucepan, melt the butter and squeeze in the garlic. Mix everything together. You can serve the spinach and ricotta ravioli drizzled with this sauce. You can also top the ravioli with your favorite hard cheese.