Ravilo Ricotta & Spinach
Jl. Labuansait, Pecatu, Kec. Kuta Sel., Kabupaten Badung, Bali 80361
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Ravioli can be squared or round of egg pasta filled with meat, fish, vegetable or cheese filling, according to the various local recipes. This one is with ricotta & spinach.
Ingredients
This Recipe Serves 4
500 gr Flour
5 Fresh eggs
1 tsp Salt
2 1/2 tsp Extravirgin olive oil
INGREDIENTS FOR RAVIOLI FILLING:
150 gr Spinach
100 gr White button mushroom
250 gr Ricotta cheese
1 pinch Salt
1 pinch Black pepper
20 gr Parmesan cheese
1 Egg
INGREDIENTS FOR BUTTER AND SAGE SAUCE:
200 gr Butter - unsalted
10 leaves Fresh sage
Parmesan cheese - grated for the topping
1 pinch Salt (optional)
Ground pepper (optional)
Direction
You can use this dough as base to make spaghetti and fettuccine.
DIRECTIONS FOR RAVIOLI FILLING:
- Chop cooked spinach finely and move to a bowl, make the same procedure for the mushroom.
- Heat olive oil on medium heat, add spinach and mushroom and cook about 15 minutes.
- Cook for 5 or 10 more minutes uncovered until all liquid evaporates.
- Wait until cold and mix together into a bowl add ricotta, parmesan cheese, salt and black pepper and mix well. Your filling is ready!
DIRECTIONS FOR FILLING THE DOUGHS:
- After letting the dough rest, cut rolled dough into 2-inch-wide strips.
- Brush strips lightly with egg mixture. Leaving a 1/2-inch border around the edges, place about 1 teaspoon of filling at 1-inch intervals on one strip of dough.
- Lay a second strip of dough, brushed side down, over the first.
- Using your fingers, press the dough around each mound of filling so that the two moistened strips stick together.
- Cut dough between filling to make individual ravioli. Repeat with the remaining dough and filling.
DIRECTIONS FOR BUTTER AND SAGE SAUCE:
- Cook the ravioli in a large pot of boiling salted water for about 3 minutes, exactly as you would do for pasta, the ravioli are ready when just tender but still firm to the bite.
- Melt the butter in a skillet over medium heat, add small ladle of water where you cooked the ravioli, add the sage and pinch of salt, then add the cooked ravioli and cook about 3 - 5 minutes with low heat until you get a creamy and dense sauce.
- Sprinkle with Parmesan cheese to serve.
Serves
Chef's Tip
The Chef
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