+39 33 34 23 42 17

Spinach & Ricotta Ravioli Class

Name: SPINACH & RICOTTA RAVIOLI
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Ingredients: 200 g 00 double zero flour (+ more for dusting and rolling**); 7 ml water; 1 large egg; 2 egg yolks; 3 handfuls coarse sea salt (for boiling pasta water); 300 g ricotta cheese (/ 1 ¼ cup ); 300 g blanched spinach; 30 g Parmigiano cheese (/ ~⅓ cup, grated); A pinch of salt; The zest of a lemon; 1 egg; 75 ml extra virgin olive oil; 25 g butter; 10 cherry tomatoes (diced); 30 g Parmigiano cheese (/ ~⅓ cup, grated); 1 handful sage leaves (for the sauce + few leaves for garnish)

+39 33 34 23 42 17

Spinach & Ricotta Ravioli Class

January 11, 2021

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+39 33 34 23 42 17

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Spinach & Ricotta Ravioli Class

January 11, 2021

This page requires a subscription. Log in or learn more here.