Spinach and Ricotta Ravioli | Ravioli Verdi agli Spinaci e Ricotta

Name: Spinach and Ricotta Ravioli | Ravioli Verdi agli Spinaci e Ricotta
Ingredients: 200 g 00 flour (plus up to 80g for moisture left in the spinach); 100 g semolina flour; 80 g spinach (blanched, pureed, and drained/blotted (substitute with defrosted frozen spinach)); 2 eggs; 1 egg yolk; 1 tbsp extra-virgin olive oil; 1/2 tsp salt; 400 g fresh ricotta; 50 g spinach (blanched, drained/blotted, and chopped (substitute with defrosted frozen spinach)); 1 egg; 1/2 cup grated parmesan; salt; pepper

pastaetal.com

Our signature green ravioli, filled with ricotta and spinach! These tasty little things are firm to the bite, but creamy inside. Our very favourite.

View full recipe on pastaetal.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pastaetal.com.

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Ingredients

200 g 00 flour (plus up to 80g for moisture left in the spinach)
100 g semolina flour
80 g spinach (blanched, pureed, and drained/blotted (substitute with defrosted frozen spinach))
2 eggs
1 egg yolk
1 tbsp extra-virgin olive oil
1/2 tsp salt
400 g fresh ricotta
50 g spinach (blanched, drained/blotted, and chopped (substitute with defrosted frozen spinach))
1 egg
1/2 cup grated parmesan
salt
pepper