Spinach & Ricotta Ravioli with cheese &nuts sauce

Ingredients

PASTA

  • 3 eggs
  • 200 grams flour
  • 100 grams wheat semolina

FILLING

  • 300 grams Ricotta cheese
  • 400 grams spinach (once cooked)
  • 1 egg
  • 5 tbsps. Parmigiano Reggiano (grated)

SAUCE

  • 1 tbsp. butter
  • 1 medium onion
  • 60 grams Gorgonzola
  • 200 milliliters cream
  • 50 grams grated nuts
  • 40 grams Parmigiano Reggiano (grated)
  • A dash of milk
  • Salt and Pepper

Instructions

PASTA

  1. Mix flour and semolina and make a fountain in a countertop. In the middle, add the eggs.
  2. Mix well until you get a dough.
  3. Knead until it’s elastic.
  4. Put it in a floured bowl (covered with plastic wrap) and let it sit for 30 minutes.

FILLING

  1. Cook the spinach.
  2. Once cold, add the Ricotta cheese, eggs and Parmiggiano. Combine.

MAKE THE PASTA + COOKING

  1. Knead the dough and cut it in pieces. Put each one at a time into the pasta machine and make stripes (not too thick).
  2. Put balls of filling in one side of the stripe. You have to get enough stripe in the other side to fold it and cover the filling.
  3. Once you have the stripes folded, cut raviolis with a cutter.
  4. Boil water with salt and cook the pasta for 8-9 minutes.
  5. Drain and reserve.

SAUCE

  1. Put the butter into a saucepan at medium heat until melts.
  2. Add the onion (finely chopped) and cook it until it starts to become transparent.
  3. Add cream and nuts and cook at medium heat for a couple of minutes. That’s when I use my blender to get rid of the onion bits.
  4. Get it back to the saucepan and add the milk and the cheeses.
  5. Cook at low heat until you get a consistent sauce.
  6. Add salt and pepper to taste and serve generously in every pasta dish.

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