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Spinach Ravioli

1h
40 mins
Low
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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.
Learn more about Jessica Alcántara

Ingredients

4 portions
  • 4 1/2 cups flour, for the dough (500 g)
  • 1 pinch salt, for the mass
  • 1 pinch black pepper, for the mass
  • 2 eggs, for the mass
  • 1 tablespoon olive oil, (10 ml), for the dough
  • 3/4 cups Water, for the mass
  • 2 tablespoons olive oil
  • 1 cup mushroom, chopped, divided for filling and sauce
  • 3 cups spinach
  • 1/4 cups mascarpone cheese
  • 1/3 cups parmesan cheese, grated
  • 1/4 cups olive oil, for the sauce
  • 2 cups tomato sauce, for the sauce
  • 1 teaspoon oregano, for the sauce
  • 1 egg, To varnish
  • 8 cups Water
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • 4 tablespoons parmesan cheese, grated, to serve
  • to taste 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.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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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