Ricotta and Spinach Ravioli
Tender pasta parcels filled with ricotta and spinach, served with a quick tomato sauce.
Ingredients
- 300 g fresh pasta dough or wonton wrappers
- 250 g ricotta, drained
- 150 g spinach, wilted, squeezed dry and chopped
- 50 g grated Parmesan
- 1 egg yolk
- Pinch of nutmeg
- 300 ml passata
- 1 tbsp olive oil
- 1 small garlic clove, crushed
- Salt and black pepper
Method
- Mix ricotta, spinach, Parmesan, egg yolk, nutmeg, salt and pepper for the filling.
- Roll pasta into thin sheets. Place small teaspoons of filling at intervals; brush around with water and cover with another sheet.
- Press around each mound to remove air, then cut into ravioli and seal the edges firmly.
- Simmer passata with olive oil, garlic and salt for 12 minutes. Remove the garlic before serving.
- Boil ravioli gently in salted water until they float and are tender, about 3-4 minutes. Lift into the sauce and serve.
This recipe is part of The World Table, our flip-through recipe diary. Open the diary →
