Pasta & rice
Homemade ricotta-spinach ravioli
Fresh pasta stuffed with ricotta and spinach, with sage brown butter.
Ingredients
Ingredients
Spices & seasoning
Nutrition facts
589 kcal per serving
- Protein
- 25.8 g
- Carbohydrates
- 54.6 g
- of which sugars
- 2.9 g
- Fat
- 28.4 g
- Fiber
- 3.8 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Knead the flour and eggs for 10 minutes, then rest for 30 minutes.
- Mix the ricotta, cooked spinach (squeezed dry and chopped), Parmesan and nutmeg.
- Roll out very thin, place small spoonfuls of filling, cover with more dough and cut out.
- Cook for 3 minutes and coat with sage brown butter.
More ideas
Spanish potato omelet40 min · 4 serv. · budget-friendlyGratin dauphinois1 h 35 · 4 serv. · budget-friendlyRatatouille1 h 05 · 4 serv. · budget-friendlyOmelette10 min · 2 serv. · budget-friendlyMushroom risotto35 min · 4 serv.Vegetable Soup45 min · 4 serv. · budget-friendlyLeek Quiche55 min · 6 serv.Shakshuka35 min · 4 serv. · budget-friendly
Spanish
Dauphiné
Provençal
Italian
French
North African
Original Ecomely recipe.