Ravioli with spinach

Ravioli with spinach

Ravioli - a dish of Italian cuisine is very similar to small dumplings made from a thin pastry with various fillings: from classic and ending with sweet meat. Ravioli with spinach produced a very delicate and amazingly tasty. They are quite nutritious, and you will serve a full dinner. Serve them in the best cream sauce or simply with sour cream.

Ravioli with spinach and ricotta

Ingredients:

For filling:

  • Ricotta - 200g;
  • Parmesan cheese - 50 g;
  • spinach leaves - 500 g;
  • onion - 1 pc .;
  • butter - 15 g;
  • spice.

For the dough:

  • Wheat flour - 300 g;
  • chicken egg - 3 pcs .;
  • spice.

For the filling:

  • butter - 50 g;
  • fresh sage - 5 pcs .;
  • Parmesan cheese - to taste.

preparation

So, to start, let's prepare with you dough for ravioli. To do this, sift the flour slide on the table, from top to make a small hole and pour it in advance whipped eggs. After that, throw a pinch of salt and knead the dough with a spoon rather tight. Further, we wrap it in plastic wrap and leave in a cool place for 60 minutes. And this time, we are with you Let us yet filling. Spinach leaves are sorted out, and washed under cold water. Then throw them in boiling water and blanshiruem for 5 minutes. After that, thrown back them in a colander, squeeze off excess liquid. Onion clean, melenko shinkuem and passeruem maslitse in butter in a separate pan until its softness. Now combine it with spinach, ricotta and add the grated cheese on a coarse terochke. Thoroughly mix all spoon warm up for 2 minutes and remove from heat. The finished dough and divide in half roll out each piece into thin layers. Then spread on one filling, grease the edges with egg squirrel, and cover the top of the second part of the test, pressing a little hand around the filling. Now, neatly cut into future ravioli knife into squares and boil them in boiling water for 2 minutes and. In the meantime we do for them refuel. To do this, fry in butter maslitse sage leaves. We take out the finished ravioli stuffed with cheese and spinach from the pan with a slotted spoon, put them in the pan with the sauce, stir and serve immediately to the table, sprinkled liberally with grated parmesan cheese!

The recipe for ravioli with spinach and cheese

Ingredients:

For the dough:

  • flour - 400 g;
  • egg - 3 pcs .;
  • white wine - 6 tablespoons. spoons;
  • spice.

For filling:

  • spinach - 150 g;
  • breadcrumbs - 3 tablespoons. spoons;
  • curd - 200 g;
  • egg - 1 pc .;
  • grated cheese - 2 tbsp. spoons;
  • lemon juice - 2 tsp;.
  • spice;
  • butter - 80 g;
  • sage leaves - 16 pcs.

preparation

Combine flour, wine, eggs and salt knead the dough uniform. Forming therefrom bead wrap in foil and leave for about 60 minutes at room temperature. This time, we sort of spinach, washed, put in a pan

Ravioli with spinach
and simmer for as long as it does not change its color. Then gently squeeze the leaves and shred them blender. Cottage cheese mix with breadcrumbs, divide the egg and pour the grated cheese. Add the weight of spinach, a little lemon juice, salt, pepper to taste. The dough thinly roll out on a floured table and cut into stripes width of about 5 centimeters. Then spread a little filling every 5 centimeters. Top cover with dough presses and cut into squares. Melt the butter and brown on it leaves of sage. Boil the ravioli for 5 minutes in boiling salted water, then discard in a colander and spread on plates, decorate the leaves of sage. If desired sprinkle the dish with grated cheese.


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