Ravioli di sfoglia verde con ricotta e spinaci

30 mins
Serves 1
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Directions

  1. 1Prepare the green dough by blending semolina flour and fresh spinach with a dash of water.
  2. 2Prepare the green dough by blending semolina flour and fresh spinach with a dash of water.
  3. 3Prepare the green dough by blending semolina flour and fresh spinach with a dash of water.
  4. 4If the dough is too hard, use a spray bottle with water and knead again.
  5. 5If the dough is too hard, use a spray bottle with water and knead again.
  6. 6If the dough is too hard, use a spray bottle with water and knead again.
  7. 7Cover the dough with plastic wrap and let it rest for half an hour.
  8. 8Cover the dough with plastic wrap and let it rest for half an hour.
  9. 9Cover the dough with plastic wrap and let it rest for half an hour.
  10. 10Prepare the filling by mixing ricotta cheese, Parmesan cheese, blended spinach, and salt in a bowl.
  11. 11Prepare the filling by mixing ricotta cheese, Parmesan cheese, blended spinach, and salt in a bowl.
  12. 12Prepare the filling by mixing ricotta cheese, Parmesan cheese, blended spinach, and salt in a bowl.
  13. 13Transfer the filling to a pastry bag.
  14. 14Transfer the filling to a pastry bag.
  15. 15Transfer the filling to a pastry bag.
  16. 16Roll out the dough to a thickness of about 2-3 mm.
  17. 17Roll out the dough to a thickness of about 2-3 mm.
  18. 18Roll out the dough to a thickness of about 2-3 mm.
  19. 19Place a strip of filling on the pastry sheet.
  20. 20Place a strip of filling on the pastry sheet.
  21. 21Place a strip of filling on the pastry sheet.
  22. 22Moisten the pastry with a little water.
  23. 23Moisten the pastry with a little water.
  24. 24Moisten the pastry with a little water.
  25. 25Wrap the filling with the dough, ensuring there is no air between the pastry and the filling.
  26. 26Wrap the filling with the dough, ensuring there is no air between the pastry and the filling.
  27. 27Wrap the filling with the dough, ensuring there is no air between the pastry and the filling.
  28. 28Pinch the dough very hard to create small bags of filling, making sure the dough joins with each pinch.
  29. 29Pinch the dough very hard to create small bags of filling, making sure the dough joins with each pinch.
  30. 30Pinch the dough very hard to create small bags of filling, making sure the dough joins with each pinch.
  31. 31Remove excess pastry.
  32. 32Remove excess pastry.
  33. 33Remove excess pastry.
  34. 34Use a pastry wheel to cut between the fillings, forming the ravioli.
  35. 35Use a pastry wheel to cut between the fillings, forming the ravioli.
  36. 36Use a pastry wheel to cut between the fillings, forming the ravioli.
  37. 37Cook the ravioli.
  38. 38Cook the ravioli.
  39. 39Cook the ravioli.

Ingredients

  • 300 g semola rimacinata
  • 300 g semola rimacinata
  • 300 g semola rimacinata
  • 120 g spinaci freschi
  • 120 g spinaci freschi
  • 120 g spinaci freschi
  • 30 g acqua
  • 30 g acqua
  • 30 g acqua
  • 450 g ricotta
  • 450 g ricotta
  • 450 g ricotta
  • 30 g parmigiano
  • 30 g parmigiano
  • 30 g parmigiano
  • 30 g spinaci frullati
  • 30 g spinaci frullati
  • 30 g spinaci frullati
  • 2 g sale
  • 2 g sale
  • 2 g sale
  • butter
  • butter
  • butter
  • aglio
  • aglio
  • aglio
  • erbette
  • erbette
  • erbette
  • spinaci freschi
  • spinaci freschi
  • spinaci freschi

Equipment

sac à pochespruzzinorondella

Tips

  • A pinch of the dough is a must when joining.
  • Season the ravioli with butter, garlic, herbs, and fresh spinach.