Homemade ravioli stuffed with ricotta and pecorino cheese, mint and spinach
Recipe (4 servings) ingredients:
For the dough:
- 300g flour (I always use ‘de Cecco’ flour)
- 6 egg yolks
On a flat surface, sift the flour and dig a hole in the center into which the egg yolks will be added. Start mixing with a fork and incorporate the flour little by little. Once the flour is all mixed with the yolks, start mixing using your hands until the mixture is well homogeneous. Season with salt and add some water if the dough is dry. Form the dough into a ball and wrap it inside a plastic wrap. Let it rest aside for at least 20 minutes and prepare the stuffing.
For the stuffing:
- 250g ricotta cheese
- 90g pecorino cheese (grated)
- 2tbs fresh mint
- 300g spinach
- 1 egg
- salt, pepper
Cook the fresh spinach on a medium heat and strain from the excess of water. In a large bowl, mix the spinach with the ricotta cheese, the grated pecorino and the egg. Chop finely the fresh mint and add it into the mixture. Season with salt and pepper. Let the mixture in the fridge for about 30 minutes to settle.
For the sauce:
- 2 cans of tomatoes
- 2 garlic cloves (minced)
- 1 tbs olive oil
- a handful of fresh basil leaves
Saute the garlic in a sauce pan for about 2-3 minutes. Add the tomato sauce and the basil leaves. Let the sauce cook in low heat until the ravioli are stuffed and ready.
Take the mixture out of the fridge and stuff your ravioli. In the meantime, boil some water in a large casserole pot and place the ravioli once the water starts boiling. Let them cook for about 2-3 minutes. Drain them and serve into a deep plate. Pour over the tomato sauce and grate some parmesan on top if you like.
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I am quite sure that this plate will make your day ! Enjoy !!!