To prepare our delicious ricotta and spinach ravioli, start with the fresh egg puff pastry. Then, take the flour and pour it into a bowl with the previously beaten eggs.
\nMix the ingredients well. We recommend using a planetary mixer with the hook at a speed of a little less than half, but you can otherwise use your hands until the dough reach the smoothness and the homogeneousness that you want.<\/p>\n
Form a sphere and wrap it with a transparent film; let the dough rest for 30 minutes away from light and drafts, to prevent it from drying out.<\/p>\n
While the dough is resting, you can make the filling; rinse the spinach, place them in a non-stick pan with a wide bottom an cover them with a lid to let them dry.<\/p>\n
Let them cook until they are soft. At that moment, let them drain and keep them aside.<\/p>\n
Take a bowl and pour in ricotta and Parmesan; if you want to add flavor, grate a little nutmeg and mix with a hand whisk. Then, add salt and pepper, always to your liking.<\/p>\n
Finely chop the spinach with a mixer or a knife, and add them to the ricotta cream. Mix until you get a homogeneous mixture.<\/p>\n
After these steps, our mixture is ready to be put in a sac-\u00e0-poche. Take the puff pastry and divide it into two loaves.<\/p>\n
Leave a stick in the film while you work the other. Lightly flour with semolina, and roll out the dough until you obtain a rectangular sheet about 2mm thick.<\/p>\n
Repeat the same thing with the other dough, and create small piles of filling on the pastry with the sac-\u00e0-poche. The piles of filling on the puff pasty must be 2-3 cm apart from each outer.<\/p>\n
When you place the second sheet on the first, try to match the edges; then, cut the 4×4 cm ravioli with a notched pastry wheel.<\/p>\n
Arrange our ricotta and spinach ravioli on a lightly floured tray with re-milled semolina. Cook the ravioli in boiling water and season them as you like.<\/p>\n
Sprinkle water on the edges of the puff pastry to ensure that when you roll out the second puff, it sticks easily.<\/p>\n","protected":false},"excerpt":{"rendered":"
To prepare our delicious ricotta and spinach ravioli, start with the fresh egg puff pastry. Then, take the flour and pour it into a bowl with the previously beaten eggs. Mix the ingredients well. We recommend using a planetary mixer with the hook at a speed of a little less than half, but you can […]<\/p>\n","protected":false},"author":2,"featured_media":50,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-49","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-starters"],"yoast_head":"\n