Spinach and Ricotta Ravioli | Ravioli Verdi agli Spinaci e Ricotta - Pasta et Al

Name: Spinach and Ricotta Ravioli | Ravioli Verdi agli Spinaci e Ricotta - Pasta et Al
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 and pepper (to season)

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.

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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 and pepper (to season)