Directions
- 1Prepare the green dough using semolina flour and fresh spinach blended with a dash of water.
- 2If the dough is too hard, use a spray bottle to add water and continue kneading.
- 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 piping bag (sac à poche).
- 6Roll out the pastry to a thickness of about 2-3 mm.
- 7Place a strip of filling onto the pastry.
- 8Moisten the pastry with a little water and wrap it around the filling.
- 9Ensure there is no air between the pastry and the filling.
- 10Pinch the dough firmly to create small bags of filling, making sure the pasta joins with each pinch.
- 11Remove any excess pastry.
- 12Use a pastry wheel to cut between the fillings, forming the ravioli.
- 13Cook the ravioli.
- 14Serve with garlic butter, fresh herbs, and spinach.
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
- burro
- aglio
- erbette
Equipment
spruzzinopellicolaciotolasac à pocherondella
Tips
- If the dough is too hard, use a spray bottle with water and knead again.
- Ensure no air is trapped between the pastry and the filling when pinching.
- Season with garlic butter and fresh herbs and spinach.
Related recipes
Clafoutis salés tomates et mozzarella
Italian · Appetizer
Cheesy Roasted Garlic Bread
Italian · Appetizer
Carpaccio di peperoni
Italian · Appetizer
Zucchini Scarpaccia
Italian · Appetizer50m
Buffalo Tofu Dip
Italian · Appetizer
Cheesy bacon crescent rolls
Italian · Appetizer20m
Cannellini Bean Dip
Italian · Appetizer
Air Fryer Tortellini
Italian · Appetizer25m
Peperoni e Fagioli come un Hummus
Italian · Appetizer
Sicilian Eggplant Caponata
Italian · Appetizer
Ricotta Fritters
Italian · Appetizer
Gelbe Fleischtomaten mit knusprigen Kapern, Sardellen, Knoblauch, Basilikum & Zitrone
Italian · Appetizer