 INFORMATIONS
- 4 persons
- 530 kilocalories for helping
- difficulty hard
- ready in 1 hour and half
- vegetarian recipe
For the filled:
- 200 grams of spinach in leaves
- table salt
- 200 grams of ricotta of cow or mixed
- 40 grams of grated Parmesan
- 1 egg
- pepper
For the pasta:
- 180 grams of flour
- table salt
- 2 eggs
- extra-virgin oil
To complete the preparation:
- 40 grams of butter
- 8 leaves of sage
- grated Parmesan
Preparation of the filled
- Clean the spinach making attention will be removed all the stalks and wash abundantly under running water the leaves. Put in a big saucepan and boil for about 10 minutes. Don’t adjoin other water if not that was on the leaves after the washing. At half cooking adjoin a pinch of salt.
- When cooked put the spinach in a strainer and squash with a spoon to remove all the water.
- Mince the spinach on a chopping board with the mincing knife. In a bowl mix the spinach, the ricotta, the grated Parmesan, 1 egg, a pinch of salt et one of pepper until amalgamate all the ingredients.
- Put into the refrigerator until will come the moment of making the ravioli.
Preparation for the pasta
- In a big bowl sieve the flour; adjoin a pinch of salt and make the fountain. Adjoin the eggs and a drizzle of oil. Mix until you obtain a compact and homogeneous kneading. Cover with a duster and let it rest.
- Divide the pasta in 4 same parts. Take the first part and make a thin rolled pastry. Distribute the filled in a tablespoon distant 3-4 centimetres.
- Make another rolled pastry and cover the first pushing all around the filled. Then cut the ravioli with a undulated pastry cutter.
- Put the ravioli on a floury tray until the moment of boiling.
To complete the preparation
- In a pan liquefy the butter and panfry the sage leaves for a few minutes.
- Boil the ravioli in abundantly salted water, drain with the skimmer putting into a saucepan of the dressing with the fire on to panfry a few minutes mixing frequently.
- Serve immediately strewing with the grated Parmesan.
January, February, March, Dicember.
AUTHOR
Realized by Barbara Farinelli. MARK
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