SPINACH AND RICOTTA RAVIOLI JAMIE OLIVER

SPINACH AND RICOTTA RAVIOLI JAMIE OLIVER

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. This recipe pleases even the most staunch carnivores

those who cannot conceive of cannelloni that does not contain some type of meat.

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It didn’t seem that difficult so I decided to try it at home. What do you think?

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

1ST STEP – First, steam the spinach or blanch it in 4 fingers of water for 7-8 minute

2ND STEP – Remove the spinach now cold. Squeeze them on a cotton cloth, and chop them very finely with a knife

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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.

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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.

6TH STEP – Boil the ravioli until they rise to the top (about 4 minutes).

7TH STEP – Stir for 2 – 3 minutes adding more boiling cooking water if necessary to make it creamy.

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Serve with a pinch of pepper and a little more Parmesan cheese.

Enjoy

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