Authentic home cooking from Italy, with US measurements. 
Ravioli with Tomato Paste, Filled with Ricotta and Spinach
I love homemade pasta, and adding color makes it even more appealing. I used simple tomato paste to give it that orange hue. I’ll definitely try other colors too...
Ravioli with Tomato Paste, Filled with Ricotta and Spinach
I love homemade pasta, and adding color makes it even more appealing. I used simple tomato paste to give it that orange hue. I’ll definitely try other colors too...
Open in Cookpad AppSteps
- 1
Mix the flour and tomato paste using a pasta machine.
- 2
Cover, then add the egg mixed with water through the opening. Once the dough is ready, extrude it using the lasagna noodle attachment. You can also roll it out by hand with a rolling pin and some elbow grease.
- 3
Place small mounds of the filling (ricotta mixed with spinach) on the pasta sheet. Moisten the edges with water, then place another sheet of pasta on top.
- 4
Press around the filling with your fingers to seal. Cut the ravioli with a fluted pastry cutter.
- 5
Melt the butter in a nonstick skillet and add the sage leaves.
- 6
Cook the ravioli in plenty of salted boiling water for about 5 minutes. Drain, add to the butter and sage, toss quickly, and serve.
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