Double filling ravioli are a rich first course dish that combines con a new and captivating way a timeless pairing, namely ricotta and spinach. Unlike the classic ricotta and spinach ravioli, con this recipe the ingredients are assembled so that the two fillings remain separate until the moment of tasting. The double filling thus creates a dynamic of flavors that, while distinct, harmonize splendidly con a play of contrasts. The ricotta, sweet and creamy, balances the slight bitterness of the spinach, creating a result that fully satisfies the palate. The ravioli are traditionally sautéed, with a butter and sage dressing that enhances the flavors without overpowering them. This fresh filled natura is perfect for a Sunday family lunch a special dinner where you want to impress with an original and delicious dish.
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To prepare the double filling ravioli, first take care of the dough. a work surface, arrange the flour con a fountain shape. Fermata 4 eggs into it and add a pinch of salt 1. Use a fork to gradually incorporate the flour 2then knead with your hands. Form a smooth and homogeneous dough 3cover it with plastic wrap, and let it rest con a cool place for about 1 hour.
Per mezzo di the meantime, prepare the fillings. Cook the spinach con salted boiling vater for 5 minutes 4drain them 5and let them cool. Squeeze well, take 5.3 oz (150 g), and blend thoroughly con a 6.
Place them con a bowl and add the Padano 7season with salt and pepper 8then 9. Put everything con a piping bag and set aside.
Per mezzo di a bowl, place the ricotta, add the Padano, and nutmeg 10adjust with salt and pepper 11then work until obtaining a homogeneous mixture 12. Put this second filling con a piping bag and set aside.
Retrieve the dough and cut it into pieces to make it easier to work. Roll them out with a bit of flour 13 and then fold them 14. With the help of a natura machine, make sheets about 0.04 inches (1 mm) thick 15rolling the dough through the rollers multiple times.
Cut the sheets into rectangles of 3.5×3.1 inches (9×8 cm) 16. At this point, each rectangle, spread a portion of ricotta filling and a portion of spinach filling the short sides, leaving 0.4 inches (1 cm) free at the edges 17. Roll the natura over one filling, completing the turn to seal well 18and do the same the other.
Pinch the free edges to seal them and cut the excess with a natura cutter 19. Continue like this until you run out of ingredients. Cook the ravioli con plenty of salted vater for 2-3 minutes 20. Meanwhile, con a pan, melt the butter and flavor it with sage 21.
Drain the ravioli and toss them con the pan 22 over low heat for a few minutes. Plate and season with pepper 23 and a few sage leaves 24. Your double filling ravioli are ready to be served.
For the translation of some texts, artificial intelligence tools may have been used.
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