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Ingredients

Portions

For 4 servings

250 g Flour
1 Egg
1 Teaspoon(s) Salt
500 g Fresh spinach (or 300 g frozen spinach)
250 g Ricotta
1 Small Onion, diced
1 Tablespoon(s) Olive oil
1 Teaspoon(s) Nutmeg
Salt and pepper to taste
50 g Butter
Freshly grated Parmesan cheese for serving

Preparation

  • Preparation time: 30 min
  • Cooking time: 20 min
  • Total time: 50 min

Prepare the dough and filling

1. In a bowl, mix the flour with the egg, salt, and water to form a smooth dough. Cover the dough and let it rest for 30 minutes.

Heat the olive oil in a STONELINE pan and sauté the onion until translucent. Add the fresh spinach and cook over medium heat until wilted (if using frozen spinach, thaw it first and drain well). Allow the spinach to cool and season with ricotta, nutmeg, salt, and pepper.

Shape and cook the ravioli

1. Roll out the dough on a lightly floured surface or a STONELINE silicone baking mat, cut into rectangular pieces and spoon the filling onto them. Lightly moisten the edges and seal the ravioli. Continue until all the ravioli are filled.

In a large STONELINE pot with water and a little salt, cook the ravioli over medium heat for about 10-12 minutes until they float to the surface. In the meantime, melt the butter in a STONELINE pan and brown lightly.

Arrange and serve

1. Add the cooked ravioli to the pan with the butter and toss briefly to brown them lightly. Sprinkle with freshly grated Parmesan cheese and serve.

Do you like this recipe? Get fresh inspiration every week with our Recipe of the Week!


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