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Ricotta and Spinach Ravioli
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
3 servings
Aprilia
@aprilia- Ingredients
- Recipe
- Flour 00150 g
- Semola Flour (serves 0)50 g
- Eggs2 unit(s)
- Egg Yolk1 unit(s)
- Bag of frozen spinach1 unit(s)
- Ricotta2 tablespoon
- Nutmeg and Salt to taste
- Add the flour, a pinch of salt and the eggs and yolk.
- It will look very dry, but kneading for at least 15 minutes will make the dough smooth.
- Divide the dough in two and roll them out until they are as thin as possible.
- Cook the spinach and mix with the ricotta and nutmeg.
- Place 1 dessert spoon of filling, spacing one finger between each ball, on one of the sheets of dough. Book the other.
- Wet with a brush the sheet where we put the stuffing (around the balls). This will allow the two sheets to stick together.
- Carefully place the other sheet on top, removing the air with your fingers and squeezing lightly to stick the two sheets together.
- Cut into the shape of a ravioli, removing excess dough from the edges.
- Cook in boiling salted water for about 1 and a half minutes.
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