Spinach and Ricotta Ravioli

Spinach and Ricotta Ravioli

4.0 31 ratings

Prep. 1 h

Total 1 h 30 min

4 portions

Ingredients

Pasta

pasta flour (00 flour)
200 g
fine sea salt
1 pinch
fresh spinach washed and dried
50 g
egg large
1
egg yolk from large egg
1

Ricotta and Spinach Filling

Parmesan cheese cut in pieces
60 g
shallots quartered
50 g
unsalted butter
15 g
fresh spinach washed and dried
300 g
ricotta cheese
120 g
ground nutmeg
1 pinch

Cooking

semolina fine, for dusting
egg white for brushing
1
water for cooking pasta
fine sea salt
1 tsp
olive oil for serving

Difficulty

medium

Nutrition per 1 portion

Protein 21.3 g

Calories 1632 kJ / 390 kcal

Fat 16.1 g

Carbohydrates 40 g

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Also featured in

A Taste of the Med 9 Recipes
UK and Ireland

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