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A dish worthy of a chef! Does anyone else love homemade pasta here ?! I love it, especially after I learned how to do it at home, it became a kind of therapy for me. Today the recipe will be a homemade spinach ravioli, it is not as “fit” as the other pastas here on the blog, but it still fits within a healthy recipe.

Ravioli is an Italian recipe that became known around the world. This little stuffed dough is very versatile and can be filled with many types of fillings, plus you can add color and a lot of flavor to your dish by making a green spinach ravioli. A special and nutritious food. I made this recipe for spinach ravioli, stuffed with a mixture of ricotta cheese and spices, it was very tasty and everyone at home fell in love.

But you can do it with the filling of your choice, I’ll leave some tips right below the recipe. A gluten-free dough that is very easy to prepare, with a light texture and a magnificent taste.

Dough Ingredients

1 egg

150 g of fresh spinach

250 g of rice flour (or gluten-free flour mix)

Preparation mode

1 – Wash the spinach well and chop into pieces

2 – Add the egg and beat in pulse mode until it can be beaten smoothly

Tip: If necessary add 1 tablespoon of water

3 – Transfer the spinach juice to a very large container

4 – Add the rice flour and mix well with a spatula until it becomes a dough

5 – Flour a straight and smooth surface with rice flour, place the dough and start working it

6 – Knead the dough for approximately 10 minutes or until it becomes elastic, soft and no longer sticky

Tip: Whenever necessary add more flour

7 – Transfer the dough to a clean container, cover with plastic film and let it rest in the refrigerator for 30 minutes

8 – In the meantime, make the filling

Filling Ingredients

250 g of ricotta cheese

100 g of fresh grated Parmesan cheese

2 tablespoons full of tomato sauce

black pepper

Sea salt

Preparation mode

1 – Cut the ricotta and crumble it well

2 – Combine with fresh grated cheese, tomato sauce, salt and pepper

Tip: The cheese can be mozzarella. If you prefer a white filling, change the sauce for curd or just don’t add it. Other seasonings can be added

3 – Ready

Mounting the ravioli

1 – Remove the dough from the refrigerator, flour again a straight and smooth surface, place the dough and cut it in two parts

Tip: Cutting is not necessary, but the dough will be too big to open it. That’s why I separate it into two parts

2 – Roll out the dough, creating a thin sheet

Tip: If you don’t have your own roll, use a floured bottle of wine, it works too

3 – With a dough cutter or a cup, cut the dough into small portions

4 – Now let’s fill only half of the cut discs, and the other half will be used to close the ravioli

5 – Place the filling, cover with another disk pressing the edges well with your hands, squeeze the edges of the ravioli with a fork to ensure that it does not open during cooking. If you want to wet the edges of the ravioli with water before covering it with the other disc, this makes it easier to “stick”

6 – Place a large pot of water on the fire and wait for it to boil

7 – As soon as the water boils, add salt and add the ravioli. Let it cook for 3-4 minutes, or until it emerges.

8 – Remove them from the boiling water and place them directly in a container with water and ice

9 – Then just pass it to a sieve and serve!

Tip: Serve with a sauce of your choice or just grated cheese

Other fillings:

Pumpkin puree with walnuts
Ricotta with leek
Chicken With Cream Cheese
broccoli with cheese
Dry meat with curd
tuna with tomato

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