Ingredients for 8 people:
- 500 g. of 00 flour
- 3+3 eggs
- waterfall
- 1 Kg. fresh sheep ricotta
- 200 g. spinach
- the zest of a lemon
- an 800 gr can of peeled tomatoes
- half onion
- a clove of garlic
- a few leaves of parsley
- 50 g. grated Parmesan cheese
- salt
Preparation:
To prepare the delicious ricotta and spinach ravioli, you need to follow a few simple steps. Start by boiling the spinach and then chop it finely.
Prepare the filling by mixing together the ricotta, the chopped spinach, the grated rind of a lemon, a pinch of salt and two yolks and a whole egg. Keep the remaining egg white for the pastry.
For the dough, put the flour in the mixer and add the two remaining egg whites, three whole eggs, 20 g of salt and, if necessary, a little water. Knead the dough for about 10 minutes.
Roll out the dough with the help of a machine and then place 4 cm balls of dough spaced every 10 cm lengthwise.
Put them a little to the side to be able to turn the dough and close the strip. Seal each ravioli around the ball with your hands and divide the ravioli with a wheel.
Arrange the ravioli on trays and lay out some floured cloths to make more layers. Use leftover pasta to make tagliatelle.
Prepare a simple tomato sauce with sautéed onion and garlic in extra virgin olive oil, salt and, if desired, a little parsley. Cook the ravioli in plenty of salted water for a few minutes until they float to the surface.
Drain them with a slotted spoon or slotted spoon and dress them with the sauce and grated Parmesan.
To accompany this delicious home-made dish, I suggest you serve a good fragrant red wine, such as a Monica di Sardegna or a Sangiovese from Romagna, to fully enhance the flavors of the ricotta and spinach ravioli.
Enjoy your meal!
