RAVIOLLI RICOTTA E SPINACI
CATEGORIES
INGREDIENTS
  • Cooking Time: 30mins
  • Servings: 1
  • Preparation Time: 45mins
  • • Stuffing (Ricotta Cheese, Spinach, Salt, Olive Oil)
  • • Fresh Homemade Pasta (Semolina Flour, Plain Flour, Wheat)
  • • Sauce Cream (Parmesan Cheese, Fresh Cream, Nutmeg)
DIRECTIONS
  1. 1. Allow fresh spinach to cool after steaming with olive oil and seasoning.
  2. 2. Finely chop the spinach and combine it with the Ricotta cheese seasoning.
  3. 3. Refrigerate for 30 minutes.
  4. 4. Combine 80% plain flour and 20% semolina flour.
  5. 5. Pour in the water and oil.
  6. 6. Make sheets of fresh pasta.
  7. 7. Make large flat pasta discs.
  8. 8. Using the sac-à-poche, make small piles of fillings.
  9. 9. Cook the ravioli for 3 minutes in boiling water.
  10. 10. Remove with a slotted spoon and place in the saucepan.
  11. 11. Serve a creamy mixture of fresh cream and parmesan on a plate.
  12. 12. Garnish with nut flakes and nutmeg to taste.
RECIPE BACKSTORY
Ravioli Dumpling stuffed with Ricotta Cheese Spinach in Parmesan Creamy Cheese and Nuts presented by Baglioni Resort Maldives.