Directions
- 1Prepare the green dough by blending semolina flour and fresh spinach with a dash of water.
- 2If the dough is too hard, use a spray bottle with water and knead again.
- 3Cover the dough with plastic wrap and let it rest for half an hour.
- 4Prepare the filling by mixing ricotta cheese, Parmesan cheese, blended spinach, and salt in a bowl.
- 5Transfer the filling to a pastry bag.
- 6Roll out the dough to a thickness of about 2-3 mm.
- 7Place a strip of filling on the pastry sheet.
- 8Moisten the pastry with a little water.
- 9Wrap the filling with the dough, ensuring there is no air between the pastry and the filling.
- 10Pinch the dough very hard to create small bags of filling, making sure the dough joins with each pinch.
- 11Remove excess pastry.
- 12Use a pastry wheel to cut between the fillings, forming the ravioli.
- 13Cook the ravioli.
Ingredients
- 300 g semola rimacinata
- 120 g spinaci freschi
- 30 g acqua
- 450 g ricotta
- 30 g parmigiano
- 30 g spinaci frullati
- 2 g sale
- butter
- aglio
- erbette
- 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.
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