Ravioli with spinach: cooking features, recipes

6

Prepared by: Pavel

10/21/2013 Cooking time: 30 min

Our whole family loves ravioli very much, and we try different fillings for them. Our favorite was the ravioli with spinach and ricotta. I'm sharing the recipe.

Ravioli with cottage cheese and spinach

Ravioli with cottage cheese and spinach is a classic dish of national Italian cuisine. It is quite simple to prepare and you can serve ravioli for lunch or dinner. The filling can be completely different - meat, fish, vegetable or mushroom. More often, ravioli is prepared with ricotta, however, not every store can boast of having this product on the counter, so you can use regular cottage cheese.

Ingredients:

• 150 g durum wheat flour
• 70 ml water
• 100 g cottage cheese
• 5-6 spinach leaves
• 3 pinches of salt
• 1.5 tbsp. l. sour cream

Preparation:

1. Pour the required amount of durum wheat flour into a convenient bowl, although you can also use regular flour. Beat one chicken egg into a bowl. If it is large, then water may not be needed. 2. Since a small egg was used in the recipe, water was also added. Start mixing everything with a spoon. 3. Next, knead the dough with your hands until it takes its final shape. If it is too sticky, you can add a little flour, but do not overdo it. Cover the dough with film and leave for half an hour in a cool place. 4. Cottage cheese can be thoroughly mashed with a fork. Blanch fresh spinach for 10-15 seconds - the stems need to be torn off. Then chop it finely and add it to the cottage cheese. Add also a pinch of salt and low-fat sour cream. Mix everything - the filling is ready. 5. Divide the ravioli dough into two parts and roll both parts into thin flat cakes - 2-3 mm thick. 6. Place small balls of filling (1.5 tsp each) at a short distance from each other. 7. Cover the top with a second layer of dough. Combine the dough between the fillings. 8. Cut the dough with a knife and check whether the dough sticks together well. Otherwise, the filling may fall out during cooking. 9. To cook the ravioli, place them in lightly salted boiling water. Literally after 5-7 minutes you can take them out and try them. You can also freeze some of the ravioli.

ARTICLES ON THE TOPIC:

• Ravioli with ricotta recipe step by step
• Ravioli with cheese - step-by-step recipes with photos
• Ravioli with mushrooms recipe with photos, how to cook

Preparation

1. 1Wash and dry the spinach. Peel the onion, chop and fry until transparent, then add spinach leaves to the pan. When the leaves become soft, add salt and pepper to taste and mix everything well. Cook the spinach for another 3 to 5 minutes.
2. 2Place the finished spinach in a colander, cool and squeeze out excess liquid.
3. 3In a deep bowl, mix the ricotta with the mozzarella grated on a coarse grater.
4. 4To make the dough, mix durum wheat flour with white wheat flour on a work surface. Make a depression in the center of the resulting slide.
5. 5Pour water into the well, add 2 chicken eggs, 1 yolk and 1 wood chips. salt. Knead the dough thoroughly. Roll it into a ball and cut it in half.
6. 6Roll out the first half into a thin round layer. Using a springform salad pan, place small portions of ricotta and mozzarella on the dough. Place spinach leaves around the cheeses. You have made nests; break 1 quail egg into each nest.
7. 7Roll out the rest of the dough into the same thin layer. Cover the layer with the nests and press the dough tightly around the filling. Using the same springform pan, carefully cut out the filled ravioli.
8. 8Pinch the edges of the products tightly. Divide the remaining dough into 2 parts again, roll it out, put the filling on it and form ravioli. Boil the products in boiling salted water, for this you will need 3-5 minutes.
9. 9To prepare the sauce, pour the cream into a saucepan and add the butter. Heat the saucepan until the butter is melted. Remove the saucepan from the heat, stir the sauce and pour into the gravy boat.

Congratulations, your incredibly delicious ravioli is ready. Serve the dish warm, after pouring the sauce over it. Watch how to bake healthy chicken breast with ricotta and spinach. If you liked the recipe, be sure to tell your friends about it!

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Ravioli with spinach, carrots and ricotta with creamy lemon sauce or an Italian lunch.

Ingredients

• for test:
• flour-450 gr.
• egg - 1 pc.
• olive oil - 1 tbsp.
• salt-0.5 tsp.
• saffron-pinch
• water-210 ml.
• spinach filling:
• spinach-200 gr.
• ricotta cheese or soft cottage cheese - 100 gr.
• garlic-2 cloves
• onion - half a head
• zest of half a lemon
• sea ​​salt, freshly ground pepper
• olive oil
• carrot filling:
• carrots-200 gr.
• ricotta cheese-100 gr.
• garlic - 3 cloves
• onion - half a head
• sesame seed - 1 tbsp.
• olive oil
• sea ​​salt, pepper.
• for the sauce:
• garlic-3 cloves
• oil l.-50 gr.
• lemon juice-1/4 tbsp.
• cream-100 gr.
• lemon zest
• sea ​​salt, sugar.

Step-by-step cooking recipe

There was a snowstorm outside and I wanted to cook something warm and sunny, so I decided that ravioli would come in handy. Let's start preparing this wonderful Italian, or maybe not Italian dish at all, by preparing the dough.

Grind the saffron and add hot water at the rate of 210 ml.

When the water has cooled and turned a sunny, bright yellow color, beat in the egg and add salt.

Knead the flour and egg mixture into a soft, elastic dough. You need to knead the dough for 15-20 minutes, I used an assistant, a bread maker. Wrap the dough in cling film and leave in the refrigerator for an hour.

Let's start preparing the fillings. We cut a couple of cloves of garlic into slices, but be sure to remove the green sprout. Fry the garlic in olive oil until golden brown, remove it, we don’t need it, it gave the aroma to the oil. Fry the finely chopped half of the onion until transparent.

Add spinach and grated zest of half a lemon to the onion and evaporate the liquid for 5-7 minutes.

Chop black peppercorns and add to the spinach to your taste, add salt.

Combine the cooled spinach with cheese, the filling is ready.

Let's start with the carrot filling. Grate the carrots on a fine grater.

We also fry the garlic in olive oil, add onion and sesame seeds to the aromatic oil, fry until the onion is transparent, add carrots and simmer for 5-7 minutes. Add black pepper and salt to taste. Let cool.

Combine carrots with cheese, the filling is ready.

Let's prepare the creamy lemon sauce for the ravioli. Fry the chopped garlic in butter for 1-2 minutes, add the zest of half a lemon, lemon juice and cream, boil for three minutes, add salt and sugar to taste. Leave it on the fire for a couple more minutes and set it aside, the sauce is ready.

Everything you need is ready, let's start sculpting the ravioli. Roll out the dough into a layer 2mm thick, cut out circles, put a teaspoon of spinach filling, cover with a second circle, seal the edges and use a serrated knife to go around the circle so that they don’t come apart. Place the ravioli on flour; there is no need to freeze them.

We make the same thing with carrot filling, but I made it into triangles in a different shape, whatever you want.

Boil the ravioli in plenty of salted water, adding a sprig of thyme for no more than 3 minutes, after they float to the surface, so that they remain slightly firm.

We serve our wonderful dish with sauce, which has been preheated and sprinkled with grated Parmesan. A glass of wine will be a great addition to this dish.

Bon appetit.

Ravioli with spinach in creamy sauce

Ravioli is served with some kind of sauce. Simply serving sour cream and ketchup is completely unacceptable; it won’t be ravioli, but just dumplings. Let's make ravioli with spinach in creamy sauce!

Ingredients:

• Flour - 250 grams (dough)
• Egg - 1 piece (dough)
• Water - 1/4 Cup (hot, dough)
• Salt - 1/4 teaspoon (dough)
• Spinach – 300 grams
• Goat cheese – 60 grams
• Grated Parmesan - 1/3 Cup
• Nutmeg - To taste
• Green onions - To taste (sprinkling)
• Mushrooms – 150-200 grams (sauce)
• Cream - 1 glass (sauce)
• White wine - 2 tbsp. spoons (sauce)
• Garlic – 4 cloves (sauce)
• Salt, pepper - To taste

Number of servings: 6

How to cook Spinach Ravioli in Creamy Sauce

Knead an elastic dough from all ingredients and let it rest for half an hour. Wash and dry the spinach. Sauté the spinach in a tablespoon of butter until soft; all liquid should evaporate. Combine spinach, grated goat cheese and Parmesan, salt, pepper and nutmeg. The filling should not be wet. Place it in the refrigerator. Roll out the dough and place it on the ravioli mold, place the filling in the holes. Cover with a second piece of dough and use a rolling pin to seal the ravioli. For the sauce, fry the mushrooms with onions and garlic. Add cream, white wine, grated cheese, nutmeg. Boil for about three minutes until everything comes together well. Throw the ravioli into boiling water and cook for 4-5 minutes after floating. Serve with cream sauce.

Ravioli with ricotta

Ingredients:

• Ricotta - 240 grams;
• Mozzarella - 100 grams;
• Salt, pepper - To taste;
• Hard cheese - 100 grams;
• Flour - 200 grams;
• Egg - 2 pieces;
• Tomatoes - 2 pieces (sauce);
• Basil leaves - 40 grams (sauce);
• Olive oil - 3 tbsp. spoons (sauce);
• Garlic - 2 cloves (sauce);
• Onion - 1 piece (sauce).

ARTICLES ON THE TOPIC:

• Ravioli with spinach: cooking features, recipes
• Lasagna with spinach - step-by-step recipes with photos
• Ravioli with cheese - step-by-step recipes with photos

How to cook Ravioli with ricotta

Pour in a mound of flour, beat in the eggs and break them with your fingers or a fork. Knead the dough; it should not be sticky. Knead the dough with your hands for 5 to 10 minutes until it becomes elastic. Mix ricotta with grated mozzarella, sheep cheese and spices. There is a special machine for rolling out ravioli dough. You need to let the dough sit for half an hour and then roll it several times. Fold the dough several times and roll it out again. Roll out two strips of dough and place a teaspoon of filling at equal intervals. Carefully cover the filling with another layer of dough, press down, cut into rectangles. Cook the ravioli in boiling water for 5 minutes and serve with the sauce.

Spinach ravioli - spinach dough and spinach and ricotta filling

Ingredients:

spinach - 350 grams; flour - 400 grams; chicken eggs - 3 pcs; olive oil - 5 tbsp; salt - 0.5 tsp; ricotta cheese - 200 grams; grana padano cheese - 80 grams; garlic - 1 clove

Cooking method

: Summer is the best time of year for spinach dishes, today I bought 2 huge bunches of spinach for 6 UAH ($0.5 or 18 rubles), almost 600 grams of spinach. I made the ravioli from fresh spinach, but I think frozen spinach is also possible. Here's what we need:

Let's do the dough first. Wash the spinach well, separate the leaves from the stems and weigh, you need 200 grams of leaves. Place the spinach leaves in a pan of boiling water (3 liters is enough), wait until the water boils again and cook for 2 minutes.

Drain the water, squeeze out the spinach, I weighed it, it turned out to be 140 grams of boiled spinach from 200 grams of fresh. Puree the spinach in a blender, then add the eggs and beat with the eggs.

In a bowl, mix flour (300 grams, another 100 when kneading), 2 tablespoons of olive oil, a little salt and pour in the green egg-spinach mixture.

Mix well first in a bowl, then finally knead on the table, gradually add another 100 grams of flour, perhaps a little more, the dough will become smooth, soft and stop sticking to your hands. Wrap the dough in cling film or a bag and put it in the refrigerator for 20 minutes, during which time we will prepare the filling.

For the filling, wash 150 grams of spinach, chop finely, fry in a frying pan with 3 tablespoons of olive oil, fry for a short time, a couple of minutes.

In a bowl, combine ricotta cheese, Grana Padano or Parmesan cheese (finely grated), squeeze 1 clove of garlic through a garlic press, add fried spinach, salt and sprinkle with spices. Mix everything well. The filling can be eaten separately, very tasty.

Take the dough out of the refrigerator. I cut it into 3 pieces, roll each of them thinly into a rectangle, and lightly sprinkle the table with flour. Cut the rectangle in half, place small balls of filling on one half, at a distance of 1.5-2 cm from each other. Cover the top with the second half of the rolled out dough. We must try to ensure that there is no air around the filling. I’ll share a secret: so that the dough sticks well, I lay out the filling, then spray it with water from a spray bottle and cover it with a second layer of dough, the wet dough sticks together perfectly.

Cut the ravioli into squares.

Throw 5-6 pieces of ravioli into boiling water, cook for 5 minutes and remove. You can freeze half of the pasted ravioli, and then throw the frozen ones directly into boiling water.

Eat immediately, hot. I also added a piece of butter on top. Children really like this green dough, you can simply cut the dough into strips like noodles and boil it, or add it to soup