Ravioli con spinaci e ricotta (Ravioli with spinach and ricotta)

You can also find ravioli with spinach and ricotta in refrigerator packaging in supermarkets, but I can guarantee you that the difference in flavor is enormous, especially if the ricotta and spinach are fresh. Let’s start by cooking the already washed spinach by placing it in a large pan with a little salt and a little water, cook for 4 minutes and then remove it and let it cool. Once cold, blend them and then add an egg, a pinch of salt and parmesan to taste. Blend everything and let it rest.

At this point we make the pastry with 470g(16,57 oz) of flour and 5 eggs. Fill half of the pastry in sections with the ready-made spinach and ricotta filling, then cover it with the other half of the pastry. cut into cubes, make sure that the squares are closed well so as not to let the filling come out during cooking.

Place the ravioli on a tray and put the water to boil in a large pan. In a large pan, melt some pieces of butter with some sage. When the water boils, add some salt then the ravioli, cook them for 4 minutes and then take them out with a skimmer and place them in the pan with butter and sage, cook for 1 minute and then serve. Sprinkle parmesan on top.

Buon Appetito!!