Spinach and walnut ravioli

Домашни равиоли със спанак и орехи2 1024x588 Spinach and walnut ravioli

Spinach and walnut ravioli

Ingredients for 2 people:

200 g flour
2 eggs
½ teaspoon salt
2 tablespoons olive oil

1 bunch of spinach (about 30 leaves)
3 tablespoons chopped parsley
3 tablespoons chopped dill
120 g of mozzarella
1-2 tablespoons olive oil
Salt and pepper to taste

2-3 sprigs of parsley
2 tablespoons ghee (or butter)
1 clove of garlic
30 g parmesan cheese
1 handful of nuts


Sift the flour in a large deep bowl. Make a well in the center and add the eggs, olive oil and salt in it. Make a soft dough. Cover and let rest for half an hour.

Meanwhile, prepare the spinach. Wash and cut it into strips. Soften them in a little olive oil in a lidded pan. Season with salt and pepper, parsley and dill. Remove from heat when the spinach loses half his volume.

Roll out the dough to make a fairly thin (2 mm) and rectangular sheet. Cut in half on the short side. Cut the mozzarella into small cubes and add to the spinach. Mix well. Spread the stuffing in small piles at equal distances on one half of the dough. Place the other dough sheet on the first one. Press the dough around the small piles of stuffing. Cut squares with a curly ravioli knife around the piles of stuffing.

Boil the ravioli for 3-4 minutes in salted water, or until they begin to float on the surface.

Melt the butter in a skillet. Add garlic (sliced) and parsley. Sauté for a few seconds. Add the drained ravioli. Sprinkle with parmesan cheese, pepper and chopped walnuts. Stir and serve immediately.

 Домашни равиоли със спанак и орехи 22 683x1024 Spinach and walnut ravioli

This entry was posted in Pastes and tagged , , . Bookmark the permalink.

Comments are closed.