Ravioli di sfoglia verde con ricotta e spinaci
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.
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