1. For the ravioli dough, you need to sift the flour. Put it in a deep bowl, make a deepening and put the yolks, eggs and wine there. Knead a tight dough. Let him come to the right state for about an hour.

2. Rinse the spinach well (so that there is no sand) and dry. Simmer it in butter for 2-3 minutes, so that it decreases in size by 3 times, but does not darken much. Let him cool down. Add the ricotta cheese, cream, Grana Padano cheese (grated) to the cooled spinach, season with salt, pepper and nutmeg to taste.

3. Roll out the dough with a thickness of 1.5 mm, cut into large squares, put the spinach mass in the center in a nest. Put the raw yolk in the nest, cover with the second sheet of dough. Gently tamp and cut with a knife in the shape of a square, pinch the edges with a fork.

4. Boil the ravioli in salted water with a drop of olive oil at a low boil for 10 - 15 minutes.

5. At this time, prepare the sauce. Sauté crushed garlic in butter for 10 minutes. Then remove the garlic, add cream, salt, pepper, Grana Padano cheese.

6. Put the finished ravioli into the sauce, boil it over low heat until medium thick.

7. First put the sauce in a deep plate, ravioli on top.

Ravioli is a visiting card of Italy, just like pizza. And in every Italian house they know how to cook this dish. Depending on what filling will be contained inside, the composition of the dough will also change, or rather its proportions.

I already presented a recipe for duck meat ravioli. They already have boiled duck breast in their filling, so it doesn’t take long to cook such ravioli. Accordingly, their dough was less dense, and the emphasis was placed on the taste of the filling, so the ravioli with duck were small in size and resembled hemispheres with pinched edges in shape.

But today I will tell you how to cook Ravioli with spinach and ricotta.

It's a completely different story here! In this case, we will enjoy both the most delicate filling and the dough itself!

Unlike dumplings, ravioli are not subject to freezing, so they are not prepared for the future. My recipe calls for 3-4 servings.

So, for the recipe for ravioli with ricotta and spinach, we need:

For test:

• Flour premium 300 g
• Eggs 2 pcs.
• Yolk 2 pcs.
• Salt pinch

Olive oil 2 tbsp. spoons

For filling:

• Fresh spinach 100 g
• Ricotta 125 g.
• Butter 40 g.
• Salt ½ teaspoon
• Protein 2 pcs.
• Grated Parmesan cheese 4 tbsp. spoons

Crushed black pepper a couple of pinches

Sift flour through a sieve and pour in a slide, then add a pinch of salt, eggs and yolks, pour in olive oil.

Knead the dough. The dough for these ravioli is, of course, difficult to knead. It is very tight, because not a drop of water is added to it. A lot depends on the quality of the flour. Premium flour, but from different manufacturers, can also behave differently in this recipe. If the dough does not knead at all, and begins to crumble into crumbs, particles, I advise you to gradually add the protein that we separated from 2 eggs. Just add gradually, until the dough begins to stick together into a homogeneous mass.

Wrap the dough in plastic wrap and let rest for at least 1 hour.

Then knead the dough again. It should be tight but elastic.

Let's prepare the filling. Wash and dry fresh spinach leaves.

Then cut with a knife and fry in butter until the spinach darkens and the liquid evaporates. You should get a viscous oily mass.

Mix fried spinach with ricotta. RICOTTA is a slightly sweet, white, airy mass that is mistakenly called cheese, although ideally it is made not from milk, but from whey, so it is light and non-greasy. And the filling with it is very tender. Add salt and beaten egg whites.

Now let's roll out the dough. It should be thin, 1-1.5 mm thick.

If you have a special form for ravioli, then your work will be greatly simplified.

I made ravioli with a minimum of tools, armed only with a rolling pin, a round knife for cutting pizza, and a small curly knife for trimming the edges of the dough. So my ravioli, as they say, is a real hand made!

Cut the dough into equal plates 6-7 cm wide. Put the balls of the filling with a teaspoon along the entire length of one plate at regular intervals.

Then cover with a second plate of dough, and cut around the perimeter with a curly knife to make equal squares or rectangles.

Boil water in a large saucepan, season with salt. I also add a couple tablespoons of olive oil and a little Parmesan cheese rind to a pot of boiling water to enhance the flavor.

Throw in ravioli with spinach and ricotta, and cook after surfacing for 8-10 minutes.

Put the finished ravioli on a plate with a slotted spoon, sprinkle with 1 tbsp. a spoonful of grated Parmesan and a pinch of crushed black pepper.

Serve and consume immediately! The ravioli should be hot so that the Parmesan starts to melt slightly.

Ravioli can be called the Italian analogue of dumplings in Russian cuisine and dumplings in Ukrainian. They are prepared from unleavened dough with various fillings (from meat, poultry, cheese, vegetables, etc.). Spinach ravioli are among the most delicious. The dish turns out juicy, light and is especially popular with Italians. In our article, we will present several recipes for ravioli stuffed with spinach with cheese (cottage cheese) and cream sauce at once.

The following tips will help you make the perfect spinach ravioli:

1. If the dough is too dry when preparing the dough, it is enough to moisten your hands with cold water, and then continue the kneading process.
2. To prevent the filling from leaking out during cooking, it is recommended to grease the dough around it with protein, using a culinary brush for this.
3. The blinded edge of the ravioli should be at least 1 cm. To make it curly, use a special knife or an ordinary table fork.

Two test options

Traditionally, ravioli dough is made from flour, eggs and salt. No water or milk is added to it. The dough is kneaded heavily and for a long time (at least 15 minutes). But the result is amazing. Finished products do not boil and do not fall apart in boiling water, retaining excellent taste and shape.

We offer 2 options for preparing dough for ravioli with spinach:

1. Sift 200 g of flour into a deep bowl. Make a well in the center and crack 2 eggs into it. Add a pinch of salt. Combine the ingredients with your hands, then put the resulting mass on the table. Knead the dough. At first it will crumble, but after 3 minutes the mass will become more obedient and elastic. After about 15 minutes of kneading, the dough will be homogeneous and smooth. Now you need to put it on a plate and tighten it with cling film, and after 30 minutes you can start rolling. To do this, it should be divided into several parts. Roll each of them thinly with a rolling pin to a thickness of 2 mm, then lay out the filling and form the products.
2. The second version of the test is offered by Jamie Oliver. It will need 250 g of flour, 1 egg and 4 yolks. All the ingredients are loaded into the blender bowl and literally within a minute turn into wet crumbs, which are poured onto the table and combined with hands into a bun. Then the dough is wrapped in cling film and sent to the refrigerator for 30 minutes or until the filling is ready.

Ravioli recipe with spinach and ricotta cheese

For this dish, you should prepare the dough according to the recipe from Jamie Oliver. It turns out elastic, elastic and tasty. It can also be used to make pasta.

The step by step recipe for spinach ricotta ravioli is as follows:

1. Knead the dough from flour, eggs and yolks. In the meantime, it is resting in the refrigerator, it's time to do the filling.
2. Wash, dry and cut spinach leaves (300 g).
3. Pour a little vegetable oil (2 tablespoons) into the pan and put 30 g of butter. Sauté the spinach in this mixture for 5 minutes until reduced in volume.
4. Remove the dough from the refrigerator and roll out thinly on a floured surface.
5. In a deep bowl, mix the cooled spinach, ricotta (300 g), nutmeg (½ tsp), salt and 4 whipped egg whites remaining after kneading the dough.
6. On a rolled out rectangle of dough, at regular intervals, lay out a tablespoon of the filling. Grease the remaining edges of the dough with water. Put exactly the same rectangle on top. Press the edges with your hands, then cut the ravioli into squares.
7. Boil in salted water. As soon as the ravioli float to the top, they can be laid out on a plate. Sprinkle with grated Parmesan when serving.

According to reviews, the ravioli are so tasty that even meat-eaters will like it. No one can say no to a supplement.

Ravioli in cream sauce

This gourmet dish is prepared very simply:

1. Knead the dough and leave it on the table for half an hour.
2. At this time, prepare the filling. Spinach bring to softness in a pan with vegetable oil (1 tablespoon) and cool.
3. Combine spinach, goat cheese (60 g) and parmesan (1/3 cup) in a deep bowl. Add salt, ground pepper and nutmeg to taste.
4. Roll out the dough into a layer, divide into 2 parts, distribute the filling and make ravioli. Boil them in salted water.
5. Prepare spinach ravioli sauce. To do this, fry champignons (150 g) with chopped onion and garlic (4 cloves). When the liquid has evaporated, pour in the cream (1 tablespoon) and white wine (2 tablespoons). Cook the sauce for 5 minutes, remembering to salt and pepper it.

Ravioli with cottage cheese and spinach

In Italy, this dish is traditionally prepared with ricotta cheese. But since in Russia it is not sold in every supermarket, you can cook ravioli with spinach in a creamy sauce stuffed with cottage cheese. You will get a tasty and delicious dish.

The sequence for preparing ravioli is as follows:

1. Knead the dough from flour, two eggs and a pinch of salt (according to the first recipe). Leave it on the table under the film for 30 minutes.
2. Dry homemade cottage cheese (100 g) mash with a fork or grind through a sieve.
3. Melt butter (40 g) in a frying pan and put clean and dried spinach into it. Simmer for a few minutes until the leaves are soft. Cool down.
4. Mix spinach with cottage cheese, adding a pinch of salt.
5. Roll out the dough with a rolling pin or dough sheeter, then divide the thin layer into 2 parts.
6. Put a teaspoon of filling on one of them. Grease the dough around it with protein. Top with a second layer. Press the area smeared with protein firmly with your hands. Using a cookie cutter, cut out the ravioli into round or square shapes.
7. Cook the ravioli until al dente.
8. Melt 40 g of butter again in a pan, then add a few spinach leaves, cream (70 ml), salt, pepper to it. Bring the sauce to the desired consistency and serve it with pre-cooked products.

Ravioli with shrimp and spinach

The next dish has an interesting taste due to the addition of seafood to the filling. And the recipe for making spinach ravioli itself consists of just a few steps:

1. Shrimps (200 g) defrost and peel as needed.
2. Grind shrimp and spinach (200 g). Combine ingredients with ricotta (300 g). Add the zest of 1 lemon and salt to taste.
3. Put a teaspoon of the filling in the form of balls every 5 cm on a rolled out layer of dough. Shape the products and send them to the freezer for 15 minutes.
4. Boil ravioli in water with salt and butter (30 g). Sprinkle with grated cheese when serving.

Original stuffed spinach ravioli

This healthy dish looks so appetizing that even children will not refuse to taste it. But to prepare such a dough is not difficult at all:

1. Dip 200 g of spinach leaves in a pot of boiling water, and after 2 minutes drain them in a colander.
2. Grind the cooled spinach in a blender, then add 3 eggs and beat the mixture again.
3. Pour the spinach dressing into a bowl with flour (350-400 g), add a little salt and knead the dough.
4. Prepare the filling of 150 g of spinach stewed in olive oil, ricotta (200 g), grated hard cheese (80 g) and garlic (1 clove). Spread filling over rolled out dough.

According to this recipe, spinach ravioli are boiled for about two minutes after boiling water. They turn out very tasty and beautiful, while they do not contain a single gram of dye.

Sift the flour, add a small pinch of salt and crack two eggs.

Mix everything well with a fork. It will seem to you that the mixture is too dry, but in fact everything is in order. Put on a table sprinkled with flour and start kneading the dough well. Knead for about 10 minutes.

As a result, you should get an elastic dough. Wrap in cling film or place in a plastic bag and refrigerate for 1 hour.

Grate the parmesan on a fine grater. Blanch fresh spinach (dip in boiling water for 1 minute, then cold) so the spinach retains its vibrant color.

Place the ricotta, grated parmesan, blanched spinach, salt and pepper in a blender and blend well until smooth.

Try the mixture. It must be delicious. Spinach mixed with cheeses gives a very pleasant and delicate taste. If the filling is not salty enough, add more salt.

Now take the dough out of the refrigerator. Sprinkle it and the table with flour.

Cut the dough in half, cover the second part so that it does not wind.

I used a pasta machine, so the next few steps will focus on using the machine. Fix the machine so that it is convenient to use it. The dough should be squeezed onto the surface of the table, and the handle should not cling to anything.

Lightly knead the dough. Set the gap in the machine to maximum. Pass the dough through the machine. Remember to dust the dough with flour every time.

Fold the dough twice and run it through the machine again. Repeat these steps a couple more times.

Decrease the gap on the machine by one division and pass the dough through it. Don't forget to dust the dough with flour. Reduce the gap every other time and bring it to the penultimate division - about 1 mm.

Put one and a half tablespoons of the filling, forming a ball out of it. Press the ball (I did it with the same spoon) and make a recess in the middle. Put the filling for the second ravioli at a distance of three to four centimeters from the first ball.

Separate the yolk from the protein. The best way is to put the yolk from the broken shell on your hand. If you wait a bit, almost all of the protein will slip through your fingers. If there is protein connective tissue on the yolk that has not separated, just pinch it between your thumb and palm and carefully transfer the yolk to the other palm. The connective tissue will also separate from the yolk. Thus, the yolk is ideally separated from the albumen.

Carefully place the yolk into the filling cavity. Brush the pastry around the filling with cold water. For this, it is best to use a brush.

Roll out the second piece of dough in the same way. Gently cover the second piece with the first one with the stuffing.

Now gently press the dough with your fingers, but so that there is no air left with the filling.

Today is Saturday, which means that you can not run to work and devote the whole day to your family. For example, cook something very tasty and healthy at home, like Italian ravioli with spinach and mushrooms. Cooking them is not too difficult, but you have to tinker, as there are a lot of steps: dough, filling, sauce, decoration of the dish. In general, get ready to spend at least an hour for dinner. But the family will be completely delighted with such a tasty and, by the way, lean dish!

Instruction

• 1 portion
• 1 hour 15 minutes
• 5 steps

Ingredients:

• Vegetable broth 300 ml
• Bay leaf 1 pc.
• Mini spinach 2-3 leaves
• handful of pine nuts
• Champignons 10 g
• Salt and pepper to taste

For test:

• Wheat flour 20 g
• Corn starch 20 g
• Olive oil 10 ml
• Water 125 ml

For filling:

• Spinach 30 g
• Vegetable oil 1 tsp
• Shallot 10 g

For sauce:

• Onion 30 g
• Mushrooms 30 g
• Soy sour cream 2 tbsp. l.
• Spinach 30 g
• Vegetable oil 1 tsp
• Vegetable broth 2-3 tbsp. l.

STEP 1

For the dough: stir in the bowl of the kitchen machine all the ingredients, psalt the dough to taste, mix well, cover with cling film and refrigerate for 1 hour.

STEP 2

For the filling: heat up frying pan with 1 tsp. vegetable oil. cut intosmall diced shallot and roast cook until golden brown. Lay on top of the onion spinach (The pan must be very hot so that the spinach is not stewed, but fried). Addedadd salt and pepper to taste, keep a littleon fire. Throw everything on a sieve, allowing excess moisture to drain.

STEP 3

Roll out the dough rolling pin into a layer no thicker than 1 mm. Cut out with a glass or a special shapean even number of circles. Sculpt the ravioli as follows: in the center of one circle, put1 tsp with a slide of filling, coversecond circle and pinch the edges. You should get something resembling a hat or a flying saucer. Put the ravioli in a saucepan with salted vegetable broth and bay leaf. Boil for 3-5 minutes.

STEP 4

For the sauce: Heat vegetable oil in a frying pan. and roast on high heatFinely chopped onion in it until golden brown. AddedEat sliced ​​champignons and also fry until golden brown. Putleftover spinach, saute. Pour in a couple of tablespoons of vegetable broth, addeat soy sour cream, stew. Transfer the ravioli to the resulting sauce and cook for another 2-3 minutes. If the sauce thickens too much, add some of the broth from the ravioli.

STEP 5

Put the finished ravioli on a plate, sprinklewith pine nuts, put thin slices of peeled champignons on top, pour over the sauce and garnish with mini-spinach.