Ricotta and Spinach Ravioli

Name: Ricotta and Spinach Ravioli
Ingredients: 2/3 cup buckwheat flour (about 70 grams); 2 1/2 cups all-purpose flour (about 300 grams); 4 eggs; Salt; For the filling:; 1 lb frozen spinach (about 500 grams); 1 cup ricotta cheese (about 250 grams); Garlic; Olive oil

Cristiana @cook_18436584

These are ravioli made with the addition of buckwheat flour, which gives them a more rustic flavor.

Cristiana @cook_18436584

These are ravioli made with the addition of buckwheat flour, which gives them a more rustic flavor.

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Ingredients

2/3 cupbuckwheat flour (about 70 grams)
2 1/2 cupsall-purpose flour (about 300 grams)
4eggs
Salt
For the filling:
1 lbfrozen spinach (about 500 grams)
1 cupricotta cheese (about 250 grams)
Garlic
Olive oil

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Steps

1

Mix the two flours together. Beat the eggs with a pinch of salt. Gradually add the flour to the eggs, mixing as you go. Once all the flour is added, knead the dough for at least 10 minutes. Cover and let the dough rest for another 10 minutes.
2

Meanwhile, heat a drizzle of olive oil and a clove of garlic in a pan. Add the spinach and cook for at least 30 minutes, until the spinach is dry. Remove from heat and stir in the ricotta cheese. This will be the filling for the ravioli.
3

After the dough has rested for 10 minutes, roll it out with a rolling pin until thin. Cut the dough into strips about 4 inches (10 cm) wide. Using a spoon, place the spinach and ricotta filling onto the strips.
4

Fold the dough over to cover the filling and seal the edges with the tines of a fork.
5

Cook the ravioli in boiling water for about 10 minutes. Serve with your favorite sauce.