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Ricotta and spinach ravioli with Olive Leccino

ingredients

servings

4

Olive Denocciolate Leccino Condite Madama Oliva

150 oz

find out more

Iodized salt

to taste

Garlic

1 wedge

Pepper

to taste

Nutmeg

1/4 teaspoon

Grana Padano

50 oz

Ricotta cheese

125 oz

Diced peeled tomatoes

500 oz

Spinach

250 oz

Eggs

3 unit

Type 0 wheat flour

250 oz

first courses from Italy

Ricotta and spinach ravioli with Olive Leccino

Ricotta and spinach ravioli with Olive Leccino

vegetarian with gluten with eggs with lactose high in calcium source of C vitamins high in potassium high in phosphorus

ready in

1 hour 30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Ricotta and spinach ravioli with Olive Leccino

Simple and tasty recipe for savoring seasoned Leccino Olives, spicy and slightly aromatic flavor. They are most used to prepare appetizers or appetizers based on seasoned cheese and cold cuts. They are very used to flavor both meat and fish dishes. Another use is in the pan together with potatoes, peppers, eggplants or tomatoes.

Ricotta and spinach ravioli with Olive Leccino step 1

step 1

Put the flour in the fountain, pour the eggs and knead all if necessary add water to get a smooth and elastic paste, let it rest for 60 minutes in a cool, dry place.

Ricotta and spinach ravioli with Olive Leccino step 2

step 2

In a saucepan pour the water and put on fire, after tearing and washing the spinach soak it in hot water, take it away 3/4 minutes and then cool in cold water.

Ricotta and spinach ravioli with Olive Leccino step 3

step 3

After dripping the spinach, squeeze it and pour it into a mixer, add ricotta cheese, cheese, nutmeg, salt and pepper.

Ricotta and spinach ravioli with Olive Leccino step 4

step 4

Dissolve all the ingredients until a homogeneous compound is obtained

Ricotta and spinach ravioli with Olive Leccino step 5

step 5

Spread the pastry already prepared, cut into strips of about 10 cm wide and place small filling portions apart from each other

Ricotta and spinach ravioli with Olive Leccino step 6

step 6

Overlap the sheet by eliminating any air that is formed with a wheel, cut the pasta dividing them into squares of about 4x4 cm.

Ricotta and spinach ravioli with Olive Leccino step 7

step 7

After finishing the cutout, boil a pot with plenty of salted water, immerse the ravioli and let them cook for a few minutes until they reach the surface.

Ricotta and spinach ravioli with Olive Leccino step 8

step 8

Meanwhile in a pan, pour a piece of extra virgin olive oil, a garlic clove and let it blush.

Ricotta and spinach ravioli with Olive Leccino step 9

step 9

Remove the garlic and add the peeled tomatoes and olives, cook for 8-10 min.

Ricotta and spinach ravioli with Olive Leccino step 10

step 10

Drain the ravioli with the aid of a schiumarola and pour them into the prepared seasoning, finish the cooking and smear the ravioli with a tasty and unique flavor, a tradition recipe and simplicity.

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