x
Lorenza

Lorenza Ávila

ImagenReceta
1 Photos
x
Select File


Validate Cancel
1
Recipe of Ravioli stuffed with spinach
Recipe

Ravioli stuffed with spinach

1 h 40 min
Not so easy
116
Favorites
Collections
Glider
Super List
Upload a picture
To print
The homemade ravioli have an impressive flavor that does not compare to the pasta bought. To make the pasta, look for the homemade pasta recipe.
Learn more about Lorenza Ávila

Ingredients

2 servings
  • 1/2 Cup of olive oil
  • 2 spoonfuls of Water boiling
  • 3 cups of mushroom sliced
  • 1 package of frozen spinach chopped
  • 1/4 of Cup of mascarpone cheese
  • 1/3 of Cup of Parmesan cheese grated, and extra to decorate
  • 2 eggs great smoothies with a teaspoon of water
  • 1/2 Cup of mushroom
  • 2 cups of tomato sauce

    Preparation

    Prepare the pasta, following the recipe for kiwilimon pasta. Leave the pasta sheets very thin (almost translucent). Let them dry for half an hour.
    Meanwhile, in a large skillet warm 1/4 cup of olive oil. When hot, add the mushrooms and season with salt and pepper. Cook until all the liquid has evaporated from the mushrooms, about 6 minutes. Add the spinach and cook for 2 minutes. Remove from heat and place the mixture in a food processor.
    In the food processor, press until the spinach and mushroom mixture has a coarse texture.
    Place the spinach mixture in a bowl and add the mascarpone cheese and Parmesan cheese. Rectify the salt and pepper and reserve.
    Put the pasta strips on a flat, floured surface and with a round cookie cutter, mark the ravioli along (do not cut, just to guide yourself where to put the filling).
    Spoon the spinach and mushroom mixture over each circle marked on the pasta.
    Beat the eggs with the water and place with your fingers a border around the ravioli marked with their filling. Fold the pasta lengthwise (covering the fillings) and with your fingers paste the pasta around the filling. With the same round cookie cutter, cut the ravioli and place on a floured tray.
    Put 4 liters of salt water to boil and little by little cook the ravioli. Between 2 and 3 minutes each. Remove the ravioli with a spoon with holes and put them in a container covered with aluminum foil so they do not get cold. Continue cooking the rest of the ravioli.
    In a pan, heat 1/4 cup olive oil. When it is hot, add the chopped mushrooms and sauté until smooth and most of the liquid has evaporated, about 8 minutes. Put carefully in the tomato sauce and simmer for 5 minutes.
    To serve, place 2 ravioli on each plate and put tomato sauce on top, sprinkled with Parmesan cheese.

    Did you cook this recipe?

    Print recipe for:

    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    523
    kcal
    26%
    Carbohydrates
    34.2
    g
    11%
    Proteins
    37.1
    g
    74%
    Lipids
    31.4
    g
    48%
    Fiber
    6.1
    g
    12%
    Sugar
    19.1
    g
    21%
    Cholesterol
    292
    mg
    97%
    Esha
    Rate this tip
    Ratings (2)
    Ana Fraga
    22/03/2013 11:56:03
    que delicia me encantó esta receta
    Lupita Lopez Camacho
    16/01/2013 22:48:46
    muy rico todo bien excelente

    Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

    Submit
    ADVERTISING
    ADVERTISING
    ADVERTISING