Spinach Ravioli

Healthy and light pasta, suitable for everyone.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 400 g Dough, puff

  • 350 g Spinach, raw

  • 250 g Cheese, cottage cheese

  • 60 g Cheese, Parmesan, grated

  • 1 pinch Salt, table

  • 1 pinch Spices, nutmeg, ground

Steps

  1. Clean the spinach, wash it, and cook it in boiling water. Cook for about five minutes. Then drain the spinach well, press it, or blend it in an electric mixer. In a larger bowl, place the cottage cheese and press it, add the spinach, grated Parmesan, salt, and a pinch of grated nutmeg.

  2. Roll out the prepared pasta dough on a floured surface to a thickness of two millimeters and cut into strips ten centimeters wide. Place a teaspoon of spinach filling along the bottom edge at five-centimeter intervals. Fold the top part of the dough over to cover the filling and press the edges with your fingers to seal, ensuring the filling doesn't escape during cooking.

  3. Use a serrated wheel to cut between the fillings, creating a neat pattern and evenly sized squares.

  4. Drop the ravioli into salted boiling water and cook for no more than five minutes.

Nutrition Information (Per 100g)

  • Calories: 164.69 kcal
  • Fat: 4.24 g
    • Saturated Fat: 1.32 g
  • Carbohydrates: 21.37 g
    • Sugars: 0.66 g
  • Protein: 7.91 g
  • Fiber: 1.04 g

Advice

Store fresh pasta in the refrigerator and use it within three days. Before cooking, let it dry at room temperature for a while. Spinach can be replaced with Swiss chard. If the mixture is too wet, you can add a tablespoon of breadcrumbs.