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Ricotta and Spinach Ravioli
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ingredients For the Ravioli: | |
Olive Oil | |
1 | Red Onion, (finely diced) |
Salt | |
Pepper to taste | |
3 cups | Chard, (thinly sliced) |
2 cups | Ricotta |
1/3 cup | Parmiggiano-Regiano Cheese, (grated) |
1/2 teaspoon | freshly grated Nutmeg |
2 pounds | fresh Pasta |
For the Tomato Sauce: | |
Olive Oil | |
1/2 pound | Bacon, (chopped) |
1 | Red Onion, (thinly sliced) |
3 | Garlic cloves, (thinly sliced) |
12 ounces | Basic Tomato Sauce |
Salt | |
Pepper to taste | |
1/2 cup | freshly grated Parmiggiano-Regiano Cheese |
1 large handful | Parsley, (chopped finely |
instructions
For the Ravioli: In a large saute pan over medium-high heat, add about 3 tablespoons of olive oil. Add the onion and season with salt, then cook until tender, about 6 to 8 minutes.
Add another 2 tablespoons of olive oil and toss in the spinach. Season with salt and pepper and cook for about 20 minutes, or until the spinach is tender. Remove the spinach mixture into a bowl and let cool.
Stir in the ricotta and Parmigiano and season with nutmeg, salt
Lay out a sheet of pasta, working one at a time, and cut the sheets into 3-inch squares. Place 1 tablespoon chard filling into the center of each square. Wet the edges of pasta with warm water, and fold in half to form rectangles (or love letters). Press edges to seal. Put finished ravioli on a cookie sheet sprinkled with semolina.
Bring a pot of salted water to a boil. Cook raviolis 4-5 minutes.
For the Tomato Sauce: Meanwhile, in a large saute pan over medium-high heat, add about 2 tablespoons of olive oil and cook the bacon until crisp. Add the onion and cook for about three minutes more. Toss in the garlic and cook for another minute.
Add about 1 1/2 cups of the basic tomato sauce to the pan and cook for about 5 minutes to meld the flavors. Season with salt and pepper.
With a slotted spoon, transfer the raviolis to the tomato sauce and toss to coat. Grate in the Parmigiano and a drizzle of olive oil and toss again. Plate the ravioli and top with chopped parsley
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