Ricotta Cheese and Spinach Ravioli

Name: Ricotta Cheese and Spinach Ravioli
Yield: 4 servings
Cuisine: American
Ingredients: 200 grams Bread (strong) flour; 200 grams White flour; 2 Egg yolks; 1 tsp Salt; 1 tbsp Olive oil; 100 ml Water; 1 bunch Spinach; 120 grams Ricotta cheese; 1 Egg; 2 tbsp Panko; 1 tbsp Olive oil; 1 tbsp Olive oil; 1 Egg yolk

cookpad.japan @cookpad_jp

I made this with ricotta cheese that I had leftover from making ricotta pancakesMy friend and I were so excited while making these.

If you like a rich taste, use butter in addition to the olive oil and top with grated cheese.
If you'd like to add a little spice, add some red chili pepper and garlic to the olive oil. Recipe by TetoNZ

I made this with ricotta cheese that I had leftover from making ricotta pancakesMy friend and I were so excited while making these.

cookpad.japan @cookpad_jp

I made this with ricotta cheese that I had leftover from making ricotta pancakesMy friend and I were so excited while making these.

Saved

Ingredients

4 servings

Pasta Dough
200 gramsBread (strong) flour
200 gramsWhite flour
2Egg yolks
1 tspSalt
1 tbspOlive oil
100 mlWater
Ricotta Pesto
1 bunchSpinach
120 gramsRicotta cheese
1Egg
2 tbspPanko
1 tbspOlive oil
For finishing
1 tbspOlive oil
1Egg yolk

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Steps

1

Make the pasta dough. Follow the directions for homemade pasta with mushroom cream sauce up to Step 8..
2

Boil and finely chop the spinach.
3

Combine the spinach, ricotta cheese, olive oil, egg, and panko in a bowl and mix until evenly blended. Cover with plastic wrap and chill in the refrigerator.
4

Now, roll out the dough.
5

Roll it out in strips like this. Make the strips wide enough to accommodate your pasta cutter (you can use an empty can or cup).
6

Take the pesto out of the refrigerator and drop balls of about 1 1/2 teaspoons onto the dough. Leave enough space in between each ball of filling while considering the size of your pasta cutter.
7

Once the fillings have been arranged, brush the surrounding pasta with beaten egg yolk (for binding).
8

Top with another strip of pasta as shown in the photo.
9

Cut out the pasta.
10

This makes about 20 pieces. Cut the remaining pasta dough up into triangles and use like regular pasta.
11

Boil the ravioli in a generous amount of water and about 3 tablespoons of salt for 4 minutes. Heat the olive oil in a frying pan over medium heat.
12

Once the ravioli have boiled, transfer to the frying pan, season with salt and pepper, and serve! Garnish with basil and Italian parsley.