Filled with fresh spinach and ricotta. In Liguria, ravioli alla genovese is a holiday dish
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Vorbereitungszeit 1 StundeStd.
Kochzeit 4 MinutenMin.
Gesamtzeit 1 StundeStd.4 MinutenMin.
Gang Main Course, main dish
Küche Italian, Italy, vegetarian
Portionen 4serves
Kalorien 769kcal
Zutaten
For the pasta dough
300gflour
3eggs
salt
For the filling
900gspinach leaves
250gricotta
150gParmesangrated
1egg
salt
pepper
For the sauce
70gbutter
Parmesangrated
1small handfull sage leaves fresh
Zubereitung
For the pasta dough
spread the flour on a work surface. Make a hollow in the centre. Add the eggs and salt and knead into a smooth pasta dough until it no longer sticks to the work surface. Wrap in cling film and leave to rest for 15 minutes.
Now it's time for the filling
Blanch the spinach briefly in boiling water and rinse with ice-cold water (this preserves the beautiful green colour). Squeeze the leaves well and chop finely. In a bowl, mix the spinach with the ricotta, Parmesan, egg, salt and pepper until smooth.
Divide the pasta dough and roll out on a clean, floured work surface to a thickness of approx. 1-2 mm (or make thin pasta sheets with a pasta machine). Place one heaped teaspoon of filling on one sheet of dough, about 3 cm apart. Brush the pasta dough around the filling with a little water. Now carefully place the second pasta sheet over the first one with the fillings, pressing the spaces well with your fingers. Cut out the ravioli with a pastry wheel and cook in salted, lightly boiling water for 3-4 minutes. Lift out with a skimmer and drain.
In the meantime, gently fry the sage leaves in butter until they are crisp and the butter has the scent of sage. The butter should not turn brown. Toss the finished ravioli in the sage butter, mixing in freshly grated Parmesan. Arrange the ravioli in portions on plates, sprinkle again with a little Parmesan and garnish with sage leaves if desired.
Notizen
A variation in the filling is the taste of a little nutmeg or freshly grated lemon zest. Kitchen herbs such as oregano and basil flavour the filling or sauce.