Ravioli di sfoglia verde con ricotta e spinaci

30 mins
Serves 1
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Directions

  1. 1Prepare the green dough using semolina flour and fresh spinach blended with a dash of water.
  2. 2Prepare the green dough using semolina flour and fresh spinach blended with a dash of water.
  3. 3Prepare the green dough using semolina flour and fresh spinach blended with a dash of water.
  4. 4If the dough is too hard, use a spray bottle to add water and continue kneading.
  5. 5If the dough is too hard, use a spray bottle to add water and continue kneading.
  6. 6If the dough is too hard, use a spray bottle to add water and continue kneading.
  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 piping bag (sac à poche).
  14. 14Transfer the filling to a piping bag (sac à poche).
  15. 15Transfer the filling to a piping bag (sac à poche).
  16. 16Roll out the pastry to a thickness of about 2-3 mm.
  17. 17Roll out the pastry to a thickness of about 2-3 mm.
  18. 18Roll out the pastry to a thickness of about 2-3 mm.
  19. 19Place a strip of filling onto the pastry.
  20. 20Place a strip of filling onto the pastry.
  21. 21Place a strip of filling onto the pastry.
  22. 22Moisten the pastry with a little water and wrap it around the filling.
  23. 23Moisten the pastry with a little water and wrap it around the filling.
  24. 24Moisten the pastry with a little water and wrap it around the filling.
  25. 25Ensure there is no air between the pastry and the filling.
  26. 26Ensure there is no air between the pastry and the filling.
  27. 27Ensure there is no air between the pastry and the filling.
  28. 28Pinch the dough firmly to create small bags of filling, making sure the pasta joins with each pinch.
  29. 29Pinch the dough firmly to create small bags of filling, making sure the pasta joins with each pinch.
  30. 30Pinch the dough firmly to create small bags of filling, making sure the pasta joins with each pinch.
  31. 31Remove any excess pastry.
  32. 32Remove any excess pastry.
  33. 33Remove any 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.
  40. 40Serve with garlic butter, fresh herbs, and spinach.
  41. 41Serve with garlic butter, fresh herbs, and spinach.
  42. 42Serve with garlic butter, fresh herbs, and spinach.

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
  • burro
  • burro
  • burro
  • aglio
  • aglio
  • aglio
  • erbette
  • erbette
  • 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.