John Myers
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Ravioli with Spinach, Ricotta and Parmesan Filling
The perfect ravioli with spinach, ricotta and parmesan filling recipe with a picture and simple step-by-step instructions.
pasta dough
- 350 g Flour 550
- 150 g Durum wheat semolina
- 5 Egg
- 2 tbsp Olive oil
- 2 tsp Salt
filling
- 150 g Frozen spinach leaves
- 100 g Ricotta
- 100 g Parmesan
- 50 g Walnuts
pasta dough
- Mix the flour, durum wheat semolina and salt well. Gradually add the eggs and then add the olive oil. Mix everything roughly and knead into a smooth dough with your hands. Put the dough in a cool place for about 1 hour.
filling
- Thaw the spinach leaves and allow to drain. Then cut the spinach into small pieces. Slice the Parmesan and finely chop the walnuts. Mix everything together to a mass and season with salt and pepper.
- Roll out the pasta dough thinly (either with the pasta machine or with the rolling pin) and cut out circles with a glass. Place about 1 teaspoon of the filling in the middle and close the circle. Press in the edge with a fork so that no filling can escape. Cook the ravioli in boiling salted water for about 5 minutes. A spinach pesto goes very well with it (see my KB). But you can also serve some sage butter with it.
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