Rice & pasta
Ricotta and Spinach Ravioli
Homemade ravioli filled with ricotta and Swiss chard, a Sunday classic.
Vegetarian
Ingredients
- 400 g flour (00)
- 4 eggs
- A pinch of salt
- 300 g ricotta
- 1 bunch Swiss chard
- 1 egg for the filling
- 50 g grated cheese
- Nutmeg to taste
Step-by-step
Using a different robot? Switch it here:
- Put the flour, eggs and salt in the mixing bowl. Knead 2 min/closed lid/dough mode. Remove and let rest 30 min wrapped in plastic wrap.
- Wash the chard, place it in the steamer basket and pour 500 g water in the mixing bowl. Set 12 min/Varoma/speed 1.
- Drain the chard very well, squeeze out the water and put it in the mixing bowl with the ricotta, egg, grated cheese and nutmeg. Mix 15 sec/speed 4.
- Roll out the dough thin, spoon on the filling, cover with another sheet and cut the ravioli.
- Press the edges to seal and separate the pieces.
- Boil in salted water 3 min. Serve with fileto sauce and grated cheese.
Tips
- Drain the chard as much as possible so the filling doesn't turn watery.
- Store the ravioli dusted with flour so they don't stick together.
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