2020-08-13 / test@t

Ravioli with spinach, ricotta, eggplant

Ravioli is a dish of Italian cuisine, we have adapted it for the cold season - rich, hearty, bright. Serve classically prepared green ravioli with baked eggplant, sun-dried tomatoes and herbs.

Ingredients

olive oil - 20 ml
garlic - 1 clove
tomatoes - 100 g
parsley - 1/2 bunch
eggplant - 80 g
salt to taste
black pepper, peas - several pieces
parmesan - 20 g
sun-dried tomatoes - 40 g
green dough - 180 g
ricotta - 300 g
yolk - 5 pcs
grated parmesan - 100 g
flour - 400 g
egg - 4 pieces
water - 150 ml
salt - 1/2 tsp.

STEP-BY-STEP COOKING RECIPE

Step 1

For the dough, sift the flour, then make a small funnel in the flour hill. Break eggs into a funnel, add spinach chopped in a blender (pre-boiled), water, salt and start tossing flour from the edges to the center, kneading the dough. Put the finished dough in the refrigerator for half an hour.

Step 2

Roll out the finished dough with a rolling pin, divide it into two parts.

Step 3

For the filling, combine the picotta, yolk, parmesan and stir.

Step 4

Spread the filling into half of the dough with a spoon at the same distance from each other, cover with the second half of the dough, cut into squares.

Step 5

Cook the ravioli in salted boiling water for 5-7 minutes.

Servings

Catalog