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Spinach and ricotta ravioli – gluten free

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Ingredients for 2 servings:

  • 200 g rice flour
  • 2 eggs
  • 1 pinch of salt
  • 1 tsp olive oil
  • 100 g ricotta
  • 100 g spinach, cooked and cooled
  • salt and pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 1 hour 22 minutes

gluten-free

Mix the ingredients for the dough and knead with your hands until it is smooth and no longer crumbly. Then let it rest in a cool place for 30 minutes. Season the spinach with salt and pepper. Roll out the dough on a lightly floured surface until it is about 1 mm thick and cut out circles. Place some ricotta and some seasoned spinach in the center of each circle, fold it over and press down, for example with a fork. Of course, you can also use a ravioli press if you have one. You should cook the ravioli the same day, in boiling water for about 7 minutes. They go well with pesto and Parmesan or a delicious tomato sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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