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Green Stuffed Raviolone

17/11/2023

The green stuffed raviolone is a delicious variation of the classic ravioli, except that it is a single, larger piece of stuffed pasta, often served as an individual portion. Raviolones can be filled with various ingredients, but for this recipe, we focus on a filling of ricotta and spinach, a classic Italian combination.

Ingredients for the ravioloni (for 4 ravioloni):

  • 200 g of 00 flour
  • 2 large eggs
  • 1 handful of fresh spinach (to color the pasta)
  • Salt to taste

Ingredients for the filling:

  • 250 g of fresh ricotta
  • 100 g of cooked and squeezed spinach
  • 50 g of grated Parmesan cheese
  • Nutmeg to taste
  • Salt and pepper to taste

Preparation

  1. Start by preparing the pasta: cook the spinach and blend it into a puree. In a bowl, sift the flour, add the eggs, the spinach puree, and a pinch of salt. Knead until you get a homogeneous dough, then wrap it in cling film and let it rest for about 30 minutes.

  2. Meanwhile, prepare the filling by mixing the ricotta with the cooked and chopped spinach, Parmesan, a sprinkling of nutmeg, and adjust with salt and pepper.

  3. Roll out the dough until thin and cut out large circles or squares (you can decide the shape you prefer for your ravioloni).

  4. Place a portion of the filling in the center of each piece of dough and then close the ravioloni, sealing the edges well. You can help yourself with a bit of water to make the pasta adhere better.

  5. Cook the ravioloni in salted boiling water for a few minutes, until they float to the surface. Gently drain them using a slotted spoon.

  6. Serve the ravioloni with a drizzle of extra virgin olive oil, some grated Parmesan on top, or with a sauce of your choice. A simple butter and sage sauce can be an excellent accompaniment to enhance the delicate flavor of the filling.

Curiosity

In Italian cuisine, the use of ricotta and spinach is a classic. This pairing has deep historical roots and is found in many regional preparations, from tortellini to cannelloni. Nutmeg is often used to enhance the flavor of the ricotta filling, adding a spicy and fragrant touch that pairs well with the sweetness of the spinach and the creaminess of the ricotta.