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Jessica Alcántara

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Spinach Ravioli

1 h
40 min
Easy
161
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These spinach ravioli are delicious, made with homemade pasta with a creamy spinach filling with mascarpone cheese and an easy sauce made with mushrooms. Served with Parmesan cheese, they will be your favorites.
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Ingredients

4 servings
  • 4 1/2 cups of flour for the dough (500 g)
  • 1 pinch of Salt for the mass
  • 1 pinch of black pepper for the mass
  • 2 eggs for the mass
  • 1 tablespoon of olive oil (10 ml), for the dough
  • 3/4 of Cup of Water for the mass
  • 2 spoonfuls of olive oil
  • 1 Cup of mushroom chopped, divided for filling and sauce
  • 3 cups of spinach
  • 1/4 of Cup of mascarpone cheese
  • 1/3 of Cup of Parmesan cheese grated
  • 1/4 of Cup of olive oil for the sauce
  • 2 cups of tomato sauce for the sauce
  • 1 teaspoonful of oregano for the sauce
  • 1 egg To varnish
  • 8 cups of Water
  • 1 tablespoon of olive oil
  • to taste of salt and pepper
  • 4 spoonfuls of Parmesan cheese grated, to serve
  • to taste of spinach leaf to decorate

Preparation

For the dough, in a bowl mix all the ingredients and knead very well until you get a homogeneous and smooth dough. Let stand covered 30 minutes.
For the filling, in a deep pan heat the olive oil, add half the mushrooms and cook over medium heat until the liquid is reduced, about 10 minutes. Add the spinach and cook another 5 minutes.
Add the mascarpone cheese, Parmesan cheese and season with salt and pepper. Chill
For the sauce, heat the olive oil in a pot and add the other half of the cooked mushrooms until the liquid evaporates. Add the tomato sauce, season with oregano, salt and pepper and cook until thick. Reserve.
To form the ravioli, spread the dough on a floured surface until it is very thin. Cut long strips about 5 cm wide. Colca in one of the strips a little filling with 2 cm of separation between one and another.
Varnish the edges of the dough with egg and also between the filling. Cover with another dough strip and press the edges and between each space to close. Cut and mark with a fork. Place the ravioli in a tray and let stand.
Boil the water in a pot over medium heat and add salt and olive oil, cook the ravioli for about 12 minutes. Drain and serve immediately with the sauce, Parmesan cheese and decorate with fresh spinach.

PRESENTATION

Serve with the sauce and Parmesan cheese, and with slices of bread.

TIPS

If you do not want to make the ravioli by hand, prepare them with a special machine that you find in specialized stores.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
Calories
1237
kcal
62%
Carbohydrates
220
g
73%
Proteins
58.1
g
116%
Lipids
24.1
g
37%
Fiber
36.2
g
72%
Sugar
9.2
g
10%
Cholesterol
44.8
mg
15%
Esha
Rate this tip
Ratings (2)
carlos oyola
10/05/2018 02:06:39
Debe dejar orear la masa, salian de la raviolera demasiados humedos.
veronica toro
21/12/2017 18:59:41
Se puede hacer otro tipo de pastas con esta receta?

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