Double-Filled Ravioli
These double-stuffed ravioli are a refined and flavorful first course, perfect for surprising with a unique combination of flavors and textures. This vegetarian ravioli recipe, filled with spinach and ricotta, is a tribute to the Mediterranean diet, also ideal for those following a flexitarian diet. Preparing these homemade ravioli takes about 75 minutes, but the result is an explosion of taste that will win everyone over, especially when seasoned with butter and sage!
Dietary Information
Servings:
- 1
To prepare the double-filled ravioli, first take care of the dough. On a pastry board, arrange the flour in a fountain. Crack 4 eggs inside and add a pinch of salt 1. Using a fork, gradually incorporate the flour 2, then knead with your hands. Form a smooth and homogeneous dough ball 3, cover it with plastic wrap and let it rest in a cool place for about 1 hour.
- 2
Meanwhile, prepare the fillings. Cook the spinach in boiling salted water for 5 minutes 4, drain it 5, and let it cool. Squeeze it well, take 150 g and blend thoroughly in a mixer 6.
- 3
Put them in a bowl and add the Grana Padano 7, season with salt and pepper 8, then knead 9. Put it all in a piping bag and set aside.
- 4
In a bowl, put the ricotta cheese, add the Grana Padano, the nutmeg 10, season with salt and pepper 11, then work until you get a homogeneous mixture 12. Put this second filling in a piping bag and set aside.
- 5
Take the dough and cut it into pieces so you can work it more easily. Roll them out with a little flour 13 and then fold them 14. With the help of a pasta machine, form sheets about 1 mm thick 15, passing the pasta between the rollers several times.
- 6
Cut the sheets into 9x8 cm rectangles 16. At this point, on each rectangle, spread a portion of ricotta filling and one of spinach on the short sides, leaving 1 cm free at the edges 17. Roll the pasta on a filling, completing the turn to seal well 18, and do the same on the other.
- 7
Pinch the free edges to seal them and cut off the excess with a pasta cutter wheel 19. Continue like this until the ingredients are used up. Cook the ravioli in plenty of salted water for 2-3 minutes 20. Meanwhile, in a pan, melt the butter and flavor it with sage 21.
- 8
Drain the ravioli and sauté them in the pan 22 over low heat for a few minutes. Plate and season with pepper 23 and a few sage leaves 24. Your double-filled ravioli are ready to be served.
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