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!
2 cups of flour 00
1/2 cup of semolina
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
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!!
Gracias por la receta. Te mando un beso.ReplyDelete
wow making raviolis from the scratch...thumbs UP for you, my dear. The creamy sauce with prawns sounds amazing too.ReplyDelete
Double spinach seems too much! Single spinach is more than enough for some!ReplyDelete
How wonderful that you have fresh spinach growing in your yard! Beautiful recipe.ReplyDelete
Ricotta filled ravioli are my favorite!ReplyDelete