Ravioli double Spinach

We love ravioli, and of course spinach. I had some fresh spinach in my garden calling me...."eat me in raviolis!!"....Therefore, I made spinach dough and spinach ricotta and parmiggiano filling. I had no idea what sauce to use, and that day Ana made raviolis with a shrimp sauce.....Immediately, I knew what sauce to make. It reminds me of a sauce I tried long time ago that was called rosso creamy sauce. This sauce is fantastic. I made a bigger amount since we were more people. Thanks Ana!

Raviolis

dough

2 cups of flour 00

1/2 cup of semolina

2 eggs

2 tablespoon of olive oil 

100 grams of spinach blanched 

water as needed.

In a blender, mix the spinach and eggs until the spinach is mixed totally. Set aside.

Mix all the ingredients until you have a smooth and soft dough. Add water as needed. Let it rest covered for 30 minutes

Filling

350 grams of spinach washed, chopped, and blanched

100 grams o parmiggiano reggiano cheese

50 grams of ricotta

2 garlic cloves

2 teaspoons of oregano

Salt and pepper

A pinch or two of nutmeg

Drain very well the blanched spinach. Chop it and mix it with the remaining ingredients. The filling has to be dry, and in case is watery, you need to add parmiggiano reggiano cheese accordingly.

Pass the dough through an Italian pasta maker until #6. Use a ravioli shaper to place the pasta and fill it with the filling. Make the raviolis. Cut them and cook them in boiling water for 6-7 minutes.

Ana's sauce. I have adapted the amount to increase it

90 gr. of peeled prawns

100 ml. liquid cream

11/2 teaspoon tomato sauce

3 small garlic

40 ml. of white wine

extra virgin olive oil

Prepare the sauce by peeling the garlic and chopping it. Saute it with a little oil, add the prawns and cook for a few minutes, pour in the wine and let it evaporate. Add the cream and tomato sauce. Incorporate the raviolis in the sauce, and serve it warmly with parmiggiano cheese grated on top. ENJOY!!