Ravioli ricotta e spinaci
Preparation time
120 minutes
Servings:
2 people
Level:
Moeilijk
2. Primi
Menu course
We have, of course, made ravioli before, but the filling can be prepared in many different ways! In the blog *ravioli con funghi e ricotta*, you can find instructions on how to make the ravioli yourself; in this blog, we focus on the filling and the sage butter, or the 'sauce'.
Today, we have one of the classics when it comes to ravioli, filled with spinach and ricotta. For this recipe, I was finally able to use some vegetables from our own vegetable balcony, so I was already overjoyed! A delicious fresh ravioli where the only recommended 'sauce', in my opinion, is sage butter. Cuciniamo!
Ingredients
135 g spinach
70 g ricotta
30 g Grana Padano
Salty
Pepper
Butter
Sage
Preparation
Sauté the spinach in a pan with a little salt until wilted. Combine this in a bowl with the ricotta, Grana Padano, pepper, and salt, and mix well. Divide this mixture over the ravioli and cook until al dente. This usually takes around 4 minutes.
Meanwhile, heat up a pan and melt the butter in it along with some sage to taste.
Pour this over the ravioli, again to taste. Personally, I like it when it's not too buttery, but Cris, for example, likes it when there is a real layer of butter on the plate.
Sprinkle some Grana Padano over it and your ravioli is mouthwatering again!
Buon appetito!