Serving 5
INGREDIENTS: tsp = teaspoon tbsp = tablespoon
For the filling:
1kg spinach
500gr Ricotta
Parmesan
For the pasta dough:
1,5kg flour
5 Eggs
For the sauce:
100gr butter
sage
PREPARATIONS:
- Prepare the spinach by blanching them for 2 min and then mix them with the ricotta. Let the cream rest in the fridge
- Mix flour and eggs working them well until the dough is smooth, then make the dough thin with the pasta machine and make strips
- Put the cream in the pastry bag and distribute it over the pasta strips
- Close the pasta dough, close the edges well and cut the pasta into strips
- Heat the water and put the ravioli for few minutes. Then put then in a saucepan with butter and sage and serve them.
Buon Appetito !!!!
