Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 40 minuti |
Ingredients
| 250 g | Sterilgarda mascarpone |
| 500 g | spinach (fresh) |
| 40 g | parmesan |
| 1 | eggs |
| 400 g | 00 flour |
| 4 | eggs |
| q.b. | butter |
| q.b. | sage |
| q.b. | salt |
| q.b. | nutmeg |
Prepare this recipe with:
Preparation
- Boil the spinach, squeeze it and chop it finely.
- Pour the chopped spinach into a bowl, add the Sterilgarda mascarpone, the parmesan, the egg, the nutmeg and the salt.
- Mix all the ingredients and cover with cling film, meanwhile proceed with the preparation of the dough.
- Pour the flour into a bowl, make a hole in the center and add all the eggs.
- Start mixing from the center and work your way out, until the eggs are well incorporated.
- Transfer the mixture to a work surface and knead until the dough becomes smooth and uniform.
- Wrap the dough in cling film and let it rest.
- Roll out the dough with a rolling pin or pasta machine until it is evenly thin.
- Place the filling on the thin pastry, leaving a few centimetres between each filling.
- Cover the mixture with another sheet of pastry and press well to release the air.
- Close the edges well around the filling with your fingers and with a serrated wheel cut the pastry into squares, leaving the filling in the center to create the ravioli.
- Cook the ravioli in salted water for 4 minutes and once drained, put them in a pan with butter and sage.
Melt the butter in a saucepan over low heat, add the Sterilgarda béchamel, add the pecorino and mix carefully to combine the ingredients. Bring the water ...
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