Ravioli with spinach: cooking features, recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Ravioli can be called the Italian analogue of dumplings in Russian cuisine and dumplings in Ukrainian. They are prepared from unleavened dough with various fillings (from meat, poultry, cheese, vegetables, etc.). Spinach ravioli are among the most delicious. The dish turns out juicy, light and is especially popular with Italians. In our article, we present several recipes for ravioli stuffed with spinach with cheese (cottage cheese) and cream sauce.

Cooking tips

The following tips will help you make perfect spinach ravioli:

1. If the dough is too dry when preparing the dough, just moisten your hands with cold water, then continue the kneading process.
2. So that the filling does not leak out during cooking, it is recommended to grease the dough around it with protein, using a culinary brush for this.
3. The blinded edge of the ravioli should be at least 1 cm. To make it curly,use a special knife or an ordinary table fork.

Two test options

Traditionally, ravioli dough is made from flour, eggs and s alt. No water or milk is added to it. The dough is kneaded heavily and for a long time (at least 15 minutes). But the result is amazing. Finished products do not boil or fall apart in boiling water, retaining excellent taste and shape.

We offer 2 options for making spinach ravioli dough:

1. Sift 200 g of flour into a deep bowl. Make a well in the center and crack 2 eggs into it. Add a pinch of s alt. Combine the ingredients with your hands, then put the resulting mass on the table. Knead the dough. At first it will crumble, but after 3 minutes the mass will become more obedient and elastic. After about 15 minutes of kneading, the dough will be homogeneous and smooth. Now you need to put it on a plate and tighten it with cling film, and after 30 minutes you can start rolling. To do this, it should be divided into several parts. Roll each of them thinly with a rolling pin to a thickness of 2 mm, then lay out the filling and form products.
2. The second version of the test is offered by Jamie Oliver. It will need 250 g of flour, 1 egg and 4 yolks. All the ingredients are loaded into the blender bowl and literally within a minute turn into wet crumbs, which are poured onto the table and combined with hands into a bun. Then the dough is wrapped in cling film and sent to the refrigerator for 30 minutes or until the filling is ready.

Ravioli recipe with spinach and ricotta cheese

For this dish, you should prepare the dough according to the recipe from Jamie Oliver. It turns out elastic, elastic and tasty. It can also be used to make pasta.

The step by step recipe for spinach ricotta ravioli is as follows:

1. Knead the dough from flour, eggs and yolks. And while it rests in the fridge, it's time to start filling.
2. Wash, dry and cut spinach leaves (300 g).
3. Pour a little vegetable oil (2 tablespoons) into the pan and put 30 g of butter. Sauté the spinach in this mixture for 5 minutes until reduced in volume.
4. Take the dough out of the refrigerator and roll it out thinly on a floured surface.
5. In a deep bowl, mix together cooled spinach, ricotta (300 g), nutmeg (½ tsp), s alt and 4 egg whites left over from kneading.
6. Put a tablespoon of stuffing at regular intervals on the rolled dough rectangle. Grease the remaining edges of the dough with water. Put exactly the same rectangle on top. Press the edges with your hands, then cut the ravioli into squares.
7. Boil in s alted water. As soon as the ravioli float to the top, they can be laid out on a plate. When serving, sprinkle the dish with grated parmesan.

According to reviews, ravioli are so tasty that even meat-eaters will like it. No one will definitely refuse a supplement.

Ravioli in creamy sauce

This gourmet dish is easy to prepare:

1. Knead the dough and leave it on the table for half an hour.
2. At this time, prepare the filling. Soften the spinach in a frying pan with vegetable oil (1 tablespoon) and cool.
3. Combine spinach, goat cheese (60 g) and parmesan (1/3 cup) in a deep bowl. Add s alt, ground pepper and nutmeg to taste.
4. Roll out the dough into a layer, divide into 2 parts, distribute the filling and make ravioli. Boil them in s alted water.
5. Make the spinach ravioli sauce. To do this, fry champignons (150 g) with chopped onion and garlic (4 cloves). When the liquid has evaporated, pour in the cream (1 tablespoon) and white wine (2 tablespoons). Cook the sauce for 5 minutes, remembering to add s alt and pepper.

Ravioli with cottage cheese and spinach

In Italy, this dish is traditionally prepared with ricotta cheese. But since in Russia it is not sold in every supermarket, you can cook ravioli with spinach in a creamy sauce stuffed with cottage cheese. You will get no less tasty and refined dish.

The ravioli cooking sequence is as follows:

1. Knead the dough from flour, two eggs and a pinch of s alt (according to the first recipe). Leave it on the table under the film for 30 minutes.
2. Dry homemade cottage cheese (100 g) mash with a fork or rub through a sieve.
3. Melt butter (40 g) in a frying pan and put clean and dried spinach into it. Darkena few minutes until the leaves are soft. Cool.
4. Mix spinach with cottage cheese, adding a pinch of s alt.
5. Roll out the dough with a rolling pin or dough sheeter, then divide the thin layer into 2 parts.
6. Put a teaspoon of stuffing on one of them. Grease the dough around it with protein. Top with a second layer. Press the area smeared with protein firmly with your hands. Use a cookie cutter to cut the ravioli into round or square shapes.
7. Cook the ravioli until al dente.
8. Melt 40 g of butter again in a frying pan, then add a few spinach leaves, cream (70 ml), s alt, pepper. Bring the sauce to the desired consistency and serve it with pre-cooked products.

Ravioli with shrimp and spinach

The next dish has an interesting taste thanks to the addition of seafood to the filling. And the recipe for spinach ravioli itself consists of just a few steps:

1. Shrimp (200 g) thaw and peel as needed.
2. Chop shrimp and spinach (200 g). Combine ingredients with ricotta (300 g). Add the zest of 1 lemon and s alt to taste.
3. On the rolled out layer of dough put a teaspoon of the filling in the form of balls every 5 cm. Shape the products and send them to the freezer for 15 minutes.
4. Boil ravioli in water with s alt and butter (30 g). When serving, sprinkle the dish with grated cheese.

Original spinach ravioli withstuffing

This he althy dish looks so appetizing that even children will not refuse to taste it. But to prepare such a dough is not difficult at all:

1. Dip 200 g of spinach leaves in a pot of boiling water, and after 2 minutes drain them in a colander.
2. Chop the cooled spinach in a blender, then add 3 eggs and beat the mixture again.
3. Pour the spinach dressing into a bowl of flour (350-400g), add some s alt and knead the dough.
4. Prepare the filling with 150 g spinach stewed in olive oil, ricotta (200 g), grated hard cheese (80 g) and garlic (1 clove). Spread the filling on the rolled out dough.

According to this recipe, spinach ravioli are boiled for about two minutes after boiling water. They turn out very tasty and beautiful, while they do not contain a single gram of dye.