SPINACH RICOTTA BEEF RAVIOLI FILLING
A cheesy beef spinach filling that can be used for ravioli or other pasta such as manicotti or large shells.
Provided by Marisa Franca @ All Our Way
Categories main dish pasta dish
Time 1h30m
Number Of Ingredients 11
Steps:
- Place the thawed spinach between paper towels and squeeze out all of the water.
- In a large fry pan, cook the ground beef in the olive oil and butter until done. Add the spinach and season with salt, pepper and garlic powder. Don't be shy with the seasonings. If there is a lot of moisture in the meat mixture put it in a strainer and make sure to get the juice out.
- Place the meat mixture in the bowl of a food processor and pulse several times until the meat is the same consistency.
- In a large bowl add the ricotta and mix it with the eggs, parsley and Parmesan cheese until smooth.
- Add the spinach/meat mixture and mix well. Chill in the refrigerator for about 30 minutes. This makes it easier to handle.
- Assemble your ravioli as you normally would or as we did in our Italian ravioli recipe --https://allourway.com/2014/08/24/homemade-italian-ravioli-meat-cheese-filling/ This time we added another step. We painted a little of the egg wash along the edges of the ravioli before adding the top sheet. Sometimes, although it is very rare, I have the tendency to overfill and a part of the ravioli edge doesn't seal properly. The egg wash helps make a firmer seal. You may eliminate this step if you wish.
- Prepare ravioli as you normally would or freeze on cookie sheet lined with wax paper and when they are frozen package them in an air-tight freezer container.
Nutrition Facts : Calories 115 kcal, Carbohydrate 2 g, Protein 7 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 45 mg, Sodium 70 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
RICOTTA AND SPINACH FILLING FOR FRESH PASTA
Use this ricotta cheese and spinach filling for ravioli, tortellini, and other filled kinds of pasta. A variation is given for a spinach and pancetta filling.
Provided by Peggy Trowbridge Filippone
Categories Entree Dinner Ingredient
Time 20m
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- Set a fine-mesh strainer lined with cheesecloth or a couple of paper towels over a bowl. Add the ricotta and allow it to strain out excess liquid for 5 to 10 minutes as you continue with the prep.
- Boil a large saucepan of salted water . Plunge the spinach in to blanch it, then remove it 30 seconds later.
- Drain and cool the spinach under cold running water to stop the cooking.
- Finely chop the drained spinach.
- In a medium bowl, combine the chopped spinach with ricotta cheese, egg, Parmesan cheese, and nutmeg. Season with salt and pepper to taste.
Nutrition Facts : Calories 100 kcal, Carbohydrate 3 g, Cholesterol 40 mg, Fiber 1 g, Protein 7 g, SaturatedFat 4 g, Sodium 286 mg, Sugar 0 g, Fat 7 g, ServingSize 2 1/2 cups filling (50 portions), UnsaturatedFat 0 g
RICOTTA & PARMESAN RAVIOLI
Each of these raviolo is filled with delicate ricotta and a whole egg yolk, which remains nice and runny. It's a seriously lush pasta dish that pairs beautifully with salty pancetta.
Provided by Jamie Oliver
Categories Pasta Recipes Jamie Magazine
Time 1h30m
Yield 6
Number Of Ingredients 9
Steps:
- First, make your royal pasta dough, leaving it to rest for 30 minutes while you make the filling.
- Finely grate 50g of Parmesan and beat with the ricotta, then season with sea salt and black pepper. Spoon into a piping bag and place in the fridge while you roll out your dough. Follow the rolling-out instructions, taking the pasta to 1mm thickness.
- Lay the sheets on a clean surface, then carefully pipe a ring of ricotta about 5cm wide, starting 2.5cm away from the edge of the pasta.
- Separate an egg and carefully drop the yolk into the middle of the ricotta circle - it should fit snugly. Start your next ring of ricotta 5cm away from where your first one ends, then repeat 4 times more.
- Brush the exposed pasta with water and carefully lay the second sheet of pasta over the top.
- Starting at one end, gently press the pasta around the outside of the filling, pushing out the air and sealing the edges. Using a 10cm round cutter, cut out a circle-shaped ravioli with the egg right in the middle.
- Check the edges are sealed - use a little more water to help, if needed. Place the ravioli on a large tray dusted with semolina, making sure they don't touch and continue with the rest.
- Bring a large pan of salted water to the boil, then reduce the heat to a rolling simmer. Carefully lower in the ravioli, two or three at a time, and cook for 4 minutes, or until they float.
- Meanwhile, melt the butter in a frying pan over a medium heat. As soon as it foams, finely grate in the lemon zest and add a squeeze of juice plus a pinch of pepper.
- Remove the pasta with a slotted spoon straight into the butter sauce, adding a splash of pasta water and grating in the remaining Parmesan. Cook the next batch of ravioli, then add to the sauce.
- Dress the frisée with half the lemon juice and 1 tablespoon of oil, tear in the prosciutto, then season with pepper and mix together.
- Divide the ravioli between your plates, arrange the frisée salad around it, then serve with a good grating of Parmesan.
Nutrition Facts : Calories 355 calories, Fat 27.8 g fat, SaturatedFat 14.5 g saturated fat, Protein 18.8 g protein, Carbohydrate 7.7 g carbohydrate, Sugar 1 g sugar, Sodium 1.34 g salt, Fiber 0.6 g fibre
RICOTTA RAVIOLI WITH SPINACH PESTO
Steps:
- In a small bowl, mix together ricotta, 1/4 cup hazelnuts, nutmeg, lemon zest, and salt and pepper to taste. Lay several wonton wrappers on a work surface. Scoop a generous tablespoon of the ricotta filling into the center of each wrapper, and brush outside edges with egg white. Lay another wonton wrapper on top of each, and press firmly with fingertips to press out air and seal ravioli. Transfer ravioli to a parchment-lined baking sheet. Repeat with remaining wonton wrappers and filling, making 18 to 20 ravioli total. Cover baking sheet with a damp paper towel and transfer to refrigerator to set up, about 30 minutes.
- To make the spinach pesto:
- In a food processor, combine remaining 3/4 cup hazelnuts, lemon juice, spinach, garlic, parmesan, olive oil, and salt and pepper to taste and puree until smooth.
- Fill a large pot with water, salt liberally, and bring to a boil. Cook ravioli in three batches, until they are cooked and float to the top, about 2 to 3 minutes. Strain and transfer to serving bowls with a dollop of spinach pesto.
VALENTINO'S SPINACH-RICOTTA-PARMESAN RAVIOLI
Provided by Cathy Horyn
Categories pastas, appetizer
Time 1h40m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the pasta dough: combine 2 1/2 cups flour and the salt in a food processor. Combine the whole egg, yolks, oil and 5 tablespoons water in a cup and mix with a fork to blend. With the food processor running, add the egg mixture in a steady stream and process until the dry ingredients look like coarse crumbs. Stop and mix the ingredients to clear out any dry pockets of flour. Process until the mixture forms a dough that cleans the sides of the bowl. Turn out onto a work surface and knead about 10 times. If the dough is sticky, sprinkle with some flour and knead it in. Place the dough in a zip-top plastic bag and let it rest while starting the sauce and filling.
- For the basil-cream sauce: melt the butter in the oil in a large skillet over medium-high heat and add the onion. Sauté until softened and caramelized, about 8 minutes. Add the wine and 1 cup water and stir until boiling. Add half of the shredded basil and boil until reduced to 1 1/2 cups, about 20 minutes. Stir in the heavy cream and boil until reduced to 2 1/2 cups, about 15 minutes. Stir in the remaining shredded basil and season with salt and pepper. Set aside.
- For the filling: finely chop the spinach; place in a bowl. Add cheeses, egg, salt and pepper, and mix well.
- For the ravioli: roll out one-third of the pasta dough onto a lightly floured surface until paper-thin, or roll gradually through a pasta machine. Working with a 6-by-30-inch piece of dough, place heaping teaspoonfuls of filling on the upper half of the length of dough, making 2 rows of 10 mounds. Wet the pasta dough between the mounds with water and fold over the empty pasta half. Press from the fold to seal, trying to eliminate air pockets. Trim the pasta edges with a cutter or knife, and separate the individual raviolo. Repeat with the remaining dough and filling.
- Cook the ravioli in a stockpot of boiling salted water until the pasta is al dente, about 5 minutes. Drain and spread out into a large serving bowl. Reheat the sauce and pour on top. Gently toss to coat. Sprinkle with additional Parmesan and serve.
Nutrition Facts : @context http, Calories 1007, UnsaturatedFat 29 grams, Carbohydrate 61 grams, Fat 64 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 31 grams, Sodium 1046 milligrams, Sugar 6 grams, TransFat 0 grams
SPINACH RICOTTA RAVIOLI
Use both a spinach and an egg pasta to create an attractive plate of ravioli.
Provided by Deborah
Categories Fresh Pasta - Cut
Number Of Ingredients 18
Steps:
- Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center.
- Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork.
- Gradually draw in the flour from the inside wall of the well in a circular motion and continue to incorporate all the flour until it forms a ball.
- Wrap the ball in plastic wrap and let rest 30 minutes.
- While the pasta is resting, prepare the filling.
- Steam the spinach and drain well, pressing the spinach to remove all excess liquid, then chop finely.
- Heat a large pan over medium heat, add the olive oil and heat until hot but not smoking.
- Add shallots and cook for about a minute, stirring so that they do not brown.
- Add the shallots to the spinach, along with the ricotta, Parmesan cheese and egg.
- Taste and adjust seasoning with more salt, pepper as needed.
- Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out.
- Dust the counter and dough with a little flour, then press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting.
- Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers.
- Reduce the setting and crank the dough through again, 2 or 3 times.
- Continue tightening until the machine is at the second narrowest setting; the dough should be almost paper-thin.
- Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with a little water, which acts as a glue.
- Drop 1 tablespoon of the filling on 1/2 of the pasta sheet, about 2-inches apart, then fold the other 1/2 over the filling like a blanket.
- With your fingers, gently press out air pockets around each mound of filling, and use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal. (A fluted pastry wheel also works well to make an attractive edge around the pasta.)
- Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest.
- If not using within an hour or two refrigerate until needed.
- To prepare the sauce, heat the two tablespoons of oil in a heavy pot and cook the garlic for just a minute.
- Add the tomatoes, salt, pepper, and pepper flakes and cook over medium low heat for 10 minutes.
- Add the chopped basil, and mix well.
- Cook over low heat an additional 10 minutes.
- Keep warm while you cook the pasta.
- Cook the ravioli in plenty of boiling salted water until tender.
- They will float to the top when ready, so be careful not to overcrowd the pot.
- Drain the ravioli and return to the pot.
- Pour half of the sauce mixture into the pot and carefully stir until the ravioli is lightly coated.
- Serve the ravioli with a spoonful of additional sauce and a sprinkling of grated cheese.
- Serve hot.
SPINACH AND RICOTTA RAVIOLI
Make and share this Spinach and Ricotta Ravioli recipe from Food.com.
Provided by chef 998002
Categories < 60 Mins
Time 40m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Continue to incorporate all the flour until it forms a ball. Wrap the ball in plastic wrap and let rest 30 minutes.
- While the pasta is resting, prepare the filling. Steam the spinach and drain well, pressing the spinach to remove all excess liquid. Chop finely. Heat a large pan over medium heat. Add the olive oil and heat until hot but not smoking. Add shallots and cook for about a minute, stirring so that they do not brown. Add the shallots to the spinach, along with the ricotta, Parmesan cheese and egg. Taste and adjust seasoning with more salt, pepper as needed.
- Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the second narrowest setting; the dough should be almost paper-thin.
- Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with a little water, which acts as a glue. Drop 1 tablespoon of the filling on 1/2 of the pasta sheet, about 2-inches apart. Fold the other 1/2 over the filling like a blanket. With your fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal. A fluted pastry wheel also works well to make an attractive edge around the pasta. Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest. If not using within an hour or two refrigerate until needed.
- To prepare the sauce, heat the two tablespoons of oil in a heavy pot and cook the garlic for just a minute. Add the tomatoes, salt, pepper, and pepper flakes and cook over medium low heat for 10 minutes. Add the chopped basil, and mix well. Cook over low heat an additional 10 minutes. Keep warm while you cook the pasta.
- Cook the ravioli in plenty of boiling salted water until tender. They will float to the top when ready, so be careful not to overcrowd the pot. Drain the ravioli and return to the pot. Pour half of the sauce mixture into the pot and carefully stir until the ravioli is lightly coated. Serve the ravioli with a spoonful of additional sauce and a sprinkling of grated cheese. Serve hot.
Nutrition Facts : Calories 645.1, Fat 30.8, SaturatedFat 9.8, Cholesterol 221.8, Sodium 799.2, Carbohydrate 68.1, Fiber 6.8, Sugar 0.9, Protein 26.8
More about "valentinos spinach ricotta parmesan ravioli food"
RICOTTA, SPINACH AND LEMON RAVIOLI RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4-6Total Time 1 hr 30 minsCategory Main-Course
- Cook the spinach in boiling salted water until just wilted. Drain and immerse in iced water to cool completely. Drain, squeeze out all the moisture, finely chop and combine in a medium bowl with the ricotta cheese, parmesan cheese and lemon zest. Season with salt and freshly ground black pepper.
- To prevent the dough from drying out, work in batches, using one-quarter of the dough at a time, leaving the rest covered with a clean cloth until needed. Roll out the pasta dough, following the step-by-step instructions on pages 18-19, to form sheets of pasta about 1 mm (1/16 inch) thick and about 14 cm (5 1/2 inches) wide. Working with one sheet at a time, place 1 teaspoon of ricotta mixture on one of the pasta sheets, leaving about 4 cm (1 1/2 inches) in between each mound. Brush around the filling with some egg. Place another pasta sheet on top, then press around the edge of each mound of filling to enclose it, taking care to expel any air.
- Cut into ravioli 6.5 cm (2 1/2 inches)square using a fluted pastry wheel (roller cutter) if you have one, or a sharp knife if you don't. Place, so that they don't touch each other, on trays that have been lined with baking paper and lightly floured. Repeat with the remaining dough and filling.
SPINACH AND RICOTTA RAVIOLI RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
Cuisine ItalianAuthor Lisa FeatherbyServings 4-6Category Midweek Dinner
- Dust an oven tray with semolina. Place half the wonton wrappers on a clean work surface and spoon 1 heaped tsp spinach filling onto the centre of each. Rub edges with a little water, then place remaining wrappers on top, pressing to seal. Place on prepared tray.
- Cook the ravioli in a large saucepan of boiling salted water until they float (3 minutes), then transfer to warm bowls with a slotted spoon.
- Meanwhile, for lemon and sage brown butter, heat a frying pan over high heat. Add butter and swirl until foaming and nut brown (2 minutes). Immediately remove from heat, add sage and swirl until crisp (20-30 seconds). Add lemon juice and season to taste. Drizzle sauce over ravioli and serve with parmesan.
SPINACH AND RICOTTA RAVIOLI WITH SAGE BUTTER RECIPE - BBC …
From bbc.co.uk
Category Main Course
10 BEST SPINACH AND RICOTTA RAVIOLI SAUCE RECIPES - YUMMLY
From yummly.com
SPINACH AND RICOTTA RAVIOLI WITH SAGE AND ... - UNCUT RECIPES
From uncutrecipes.com
Servings 4Calories 330 per servingTotal Time 1 hr 30 mins
- - Place the Eggs in the centre, making it look like a little volcano in order to contain them right in the middle.
SPINACH, RICOTTA AND PINE NUT RAVIOLI - WHOLE FOODS MARKET
From wholefoodsmarket.com
Servings 6Calories 360 per servingTotal Time 1 hr 20 mins
SPINACH AND RICOTTA RAVIOLI RECIPE - BETTER HOMES AND GARDENS
From bhg.com.au
- Put spinach and 3 Tbsp water in a large frying pan over a high heat and cook, covered, for 2 minutes or until spinach has wilted. Drain well and set aside to cool.
- Line an oven tray with baking paper. Dust a clean dry surface with flour. Using a rolling pin, roll out pasta sheets to 1mm thick and 13cm wide. Cut into lengths about 30cm long.
- Lay 1 piece of pasta on bench. Spoon 2 tsp portions of the ricotta mixture in mounds on top of pasta about 3cm from 1 long edge and about 3cm apart in a line.
- Brush other long edge of pasta with a little water. Fold pasta over filling to enclose.
- Using a crinkle-edge pasta-cutting wheel, cut pasta between filling to create ravioli about 5 x 5cm. Trim straight edges with cutter. Transfer ravioli to prepared tray and cover loosely with plastic wrap.
- Fill a large saucepan with salted water and bring to the boil. In 2 batches, put ravioli in pan and cook for 5 minutes or until pasta rises to surface and is tender.
SPINACH AND RICOTTA RAVIOLI RECIPE KENWOOD
From kenwoodworld.com
- Fit the dough hook bowl tool on to the CHEF Titanium. Place the eggs into a bowl and whisk gently with a fork. Place the flour into a separate bowl then pour the eggs into this bowl and begin to mix on low.
- Divide the dough into 2 equal balls, flatten each one down a little and wrap in cling film. Place in the fridge to rest for at least 20 minutes.
- Place the spinach into a large bowl along with a sprinkling of salt. Pour boiling water over it, leave for 5 seconds and drain immediately. Return it to the bowl along with some ice and cold water.
- Add this to a bowl along with the ricotta, Parmesan, egg yolk, nutmeg and seasoning. Mix well and set aside until needed.
- Fit the pasta roller attachment onto the CHEF Titanium. Take one piece of dough out and sprinkle with a little flour. Run it through the pasta roller at its thickest setting.
- Egg wash around the filling and fold the other side of the dough over the filling. Using your fingers, push any air bubbles out around the filling and press down firmly to seal the 2 pieces of dough.
- Using a crimped pasta roller cut off any excess dough to create even size squares. Place onto a tray that has been sprinkled with fine semolina. Repeat with the remaining dough.
SPINACH, PARMESAN, AND RICOTTA RAVIOLI - CULTIVATE TO PLATE
From cultivatetoplate.com
Estimated Reading Time 40 secs
SPINACH & RICOTTA RAVIOLI IN CREAMY TOMATO SAUCE - DIMA SHARIF
From dimasharif.com
Estimated Reading Time 4 mins
RICOTTA-SPINACH RAVIOLI IN PESTO - DANIMADE
From danimadekitchen.com
Estimated Reading Time 2 mins
SPINACH AND RICOTTA RAVIOLI RECIPE - NDTV FOOD
From food.ndtv.com
Cuisine ItalianCategory CuisineServings 2Total Time 1 hr 5 mins
VALENTINO'S SPINACH-RICOTTA-PARMESAN RAVIOLI - DINING AND ...
From diningandcooking.com
Estimated Reading Time 2 minsCalories 985 per serving
SPINACH AND RICOTTA RAVIOLI RECIPE - FOOD.COM
From food.com
Servings 6Total Time 10 minsCategory High In...Calories 108 per serving
FOOD MENU | VALENTINO'S ITALIAN CUISINE
From valentinosmobile.com
Accept Reservations NoCuisine ItalianAccepted Payment Cash, Credit CardLocation 396 Azalea rd, Mobile, 36609
SPINACH AND RICOTTA RAVIOLI - ITALY TRAVEL AND LIFE
From italytravelandlife.com
Estimated Reading Time 2 mins
RAVIOLI WITH SPINACH AND RICOTTA FILLING - BIGOVEN
From bigoven.com
4/5 (1)Category Main DishCuisine AmericanTotal Time 30 mins
TRUFFLED RAVIOLI RECIPE - OLIVEMAGAZINE
From olivemagazine.com
4/5 Total Time 30 minsCategory VegetarianCalories 221 per serving
RECIPE: FRATELLI FRESH'S SPINACH AND RICOTTA RAVIOLI - THE ...
From theaureview.com
Estimated Reading Time 3 mins
RICOTTA CHEESE & SPINACH RAVIOLI WITH ... - LOW SODIUM RECIPES
From skipthesalt.com
5/5 (2)Estimated Reading Time 3 mins
SPINACH AND RICOTTA RAVIOLI RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4Total Time 30 minsCategory Dinner
HOMEMADE RAVIOLI WITH SPINACH AND RICOTTA - THE ...
From provincetownindependent.org
Estimated Reading Time 4 mins
SPINACH AND RICOTTA RAVIOLI - TLN
From tln.ca
Estimated Reading Time 2 mins
HOMEMADE SPINACH FILLED RAVIOLI - BELMONDO FOODS
From belmondofoods.com
Estimated Reading Time 7 mins
“AWARD WINNING ITALIAN FOOD”
From valentinosristoranteitaliano.com
RICOTTA FILLING FOR RAVIOLI NUTRITION
From nutrition-healthy.com
VALENTINO'S SPINACH-RICOTTA-PARMESAN RAVIOLI RECIPE ...
From pinterest.com
HOMEMADE RAVIOLI WITH SPINACH AND RICOTTA – KNOXBEATZ RECIPES
From knoxbeatz.com
SPINACH AND RICOTTA RAVIOLI RECIPE - FOOD NEWS
From foodnewsnews.com
SPINACH AND RICOTTA RAVIOLI RECIPE RECIPES ALL YOU NEED IS ...
From stevehacks.com
SPINACH AND RICOTTA RAVIOLI RECIPES
From tfrecipes.com
VALENTINO'S SPINACH-RICOTTA-PARMESAN RAVIOLI RECIPE ...
From pinterest.com
RICOTTA RAVIOLI WITH SPINACH PESTO RECIPES
From tfrecipes.com
RICOTTA SPINACH RAVIOLI - SUMMARIZED BY PLEX.PAGE ...
From plex.page
SPINACH AND RICOTTA RAVIOLI WITH SAGE BUTTER RECIPE - FOOD ...
From foodnewsnews.com
RAVIOLI WITH SPINACH AND RICOTTA CHEESE FILLING – LEELA ...
From leelafoods.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love