SPINACH AND RICOTTA RAVIOLI JAMIE OLIVER - Divine Foodious

SPINACH AND RICOTTA RAVIOLI JAMIE OLIVER

spinach and ricotta ravioli Jamie Oliver. It’s been a long time since I published a vegetarian recipe and this is one of my favorites because it’s simple and delicious. This recipe pleases even the most staunch carnivores, those who cannot conceive of cannelloni that does not contain some type of meat.

I was encouraged to try this version after seeing Jamie Oliver prepare his super recipe on television when I lived in London. It didn’t seem that difficult so I decided to try it at home. What do you think?

spinach and ricotta ravioli Jamie Oliver
spinach and ricotta ravioli Jamie Oliver

INGREDIENTS

  • Pasta
  • 200 g pasta flour, 00, or regular flour
  • 2 eggs, beaten and at room temperature
  • Salt
  • Filling
  • 200 g fresh ricotta cheese, drained
  • 250g fresh spinach
  • 3 tbsp grated parmesan or grana cheese
  • Nutmeg
  • Salt and grated black pepper
  • Dip
  • 2 tbsp butter
  • fresh sage
  • Grated Parmesan cheese
  • grated black pepper
  • 3 tbsp water from cooking the ravioli

PREPARATION

Filling

1ST STEP

  • First, steam the spinach or blanch it in 4 fingers of water for 7-8 minutes, until very soft. Let them drain while they cool.
Steam  the Spinach
Steam the Spinach

2ND STEP

  • Remove the spinach now cold. Squeeze them on a cotton cloth, and chop them very finely with a knife. Add the ricotta, also drained to perfection (preferably in a cloth).
Remove and dry the spinach
Remove and dry the spinach

3RD STEP

  • Mix them with a fork, the mixture should be full-bodied and compact, add the salt, the pepper, the nutmeg, and the Parmesan. If you like, put it in a piping bag or use a teaspoon.
Mix with a fork and add cheese
Mix with a fork and add cheese

4TH STEP

  • Use it to fill the ravioli as we explained above. While they are drying a bit, put a pan with boiling water and salt.
Add into pipping bag
Add into pipping bag

DIP

6TH STEP

  • Boil the ravioli until they rise to the top (about 4 minutes).
    Drain them directly in a large skillet where you have previously melted the butter, Parmesan cheese, and fresh sage.
Doil Ravioli

7TH STEP

  •  Stir for 2 – 3 minutes adding more boiling cooking water if necessary to make it creamy. Serve with a pinch of pepper and a little more Parmesan cheese.
Make it creamy
Make it creamy

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