italianutama· 4 servings
≈121 kkal · P 3.5g · L 2.6g · KH 22g (per recipe, TKPI estimate)
Ravioli Ricotta e Spinaci
MBG-eligible
Ingredients
- 250g ricotta cheese
- 200g fresh spinach, finely chopped
- 1 large egg
- 50g all-purpose flour
- 25g breadcrumbs
- 1 clove garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
- 250g ravioli dough
- 250ml chicken or vegetable stock
- 100g grated Parmesan cheese
- 1 tbsp butter
- 1 clove garlic, minced
- 1 tbsp olive oil
Instructions
- 1Prepare the filling by mixing ricotta, spinach, egg, flour, breadcrumbs, garlic, salt, and pepper in a bowl.
- 2Roll out the ravioli dough to a thickness of about 2mm.
- 3Cut the dough into circles using a round cutter.
- 4Place a spoonful of the ricotta-spinach mixture in the center of each circle.
- 5Fold the dough in half to create a half-moon shape, then press the edges to seal.
- 6Bring a large pot of salted water to a boil and cook the ravioli for 3-4 minutes, or until they float to the surface.
- 7In a separate pan, heat olive oil and butter over medium heat. Add minced garlic and sauté for 1 minute.
- 8Add the cooked ravioli to the pan with the garlic, along with the chicken or vegetable stock and Parmesan cheese.
- 9Simmer the ravioli for 5-7 minutes, stirring occasionally, until the sauce has thickened.
- 10Season with salt and pepper to taste, and serve hot.
Source: llm-generated