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Ravioli with ricotta and spinach
ingredients
servings
4
Iodized salt
to taste
Extra virgin olive oil
1 spoon
Nutmeg
to taste
Eggs
2 unit
Grated Grana Padano
80 grams
Baby spinach
80 grams
Ricotta cheese
320 grams
Remilled durum wheat flour
200 grams
first courses from Italy
Ravioli with ricotta and spinach
Ravioli with ricotta and spinach
ready in
2 hours 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
In this article I report my method to prepare at home with my recipe, the spinach and ricotta ravioli in a simple way.
preparation
step 1
Preparing the filling. Wash and clean the spinach Put the spinach in a large pot without water and let reduce to low flame, turning them occasionally, cook for about 10 minutes
step 2
in a bowl place the ricotta, grated cheese, the now cold spinach and well-drained, salt and nutmeg
step 3
reduce and cream with the immersion blender, stir, cover with plastic wrap and let stand in the refrigerator for at least 30 minutes before using.
step 4
Instructions for the preparation of puff pastry place the flour on a work surface, break the eggs in the center of the fountain.
step 5
Then add oil and salt with a fork and begin to knead, working from the outside inwards.
step 6
If the dough does not completely collects mixing flour, spread the dough and the center put 1 tablespoon of water and continue to knead on floured work surface with durum wheat semolina flour
step 7
Squeeze the dough and separate it, put it back together and Repeat the process several times until at least that kneading, the dough will be smooth and compact and form a loaf.
step 8
Wrap well in plastic wrap for food and leave it at rest for at least 1 hour prior to machining of ravioli in a cool and dry place.
step 9
Halve the dough and a part wrap it with plastic wrap to prevent dry
step 10
Roll out the dough with a rolling pin or if you have better with a pasta machine, obtaining a thin enough threshold, but not transparent, otherwise it will break easily.
step 11
(To get a perfect line, not just roll out the dough and pull it, you have to fall back on itself at least 3/4 times and pull back)
step 12
proceed in the same way with the remaining half
step 13
Giving a shape to ravioli: forming disk of dough with a pasta cup or a glass turned upside down the diameter of 7 cm
step 14
At the center of each disk of dough put the ricotta cheese and spinach prepared previously in equal parts, up to the end of the ingredients (with these doses and indications I obtained 60 ravioli)
step 15
close to half, crescent, if in the meantime the dough will be dried, for closing them with ease slightly wetting aid of a brush with a drop of water one half of the circle
step 16
With the tines of a fork gently seal the edges, being careful not to pierce the ravioli
step 17
Place on a baking sheet, lightly dusted with flour. for better performance leave at room temperature to dry a couple of hours before cooking them and sauté in a pan with butter and sage or other seasoning
