Recipes from Italy· by Barbara Felicità Lucchini★ 5.0 (3)

How to Make Homemade Ravioli: Dough, Shapes and Filling

Name: How to Make Homemade Ravioli: Dough, Shapes and Filling
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 6
Cuisine: italian
Ingredients: 150 g flour (- 1 cup, “00” soft wheat flour); 150 g semolina flour (- 1 cup of durum wheat flour (semolina flour) + more for dusting); 3 eggs (- at least 70 g (2,5 oz) each. Fresh homemade pasta usually wants 1 egg x 100 g (¾ cup) of flour); 300 g ricotta cheese (- ~¾ pound of ); 400 g spinach (- ~1 pound of, cleaned); 5-6 tablespoons Parmigiano Reggiano cheese (- grated ); nutmeg (to taste); 1 egg; salt (to taste); pepper (to taste); 70 g butter (⅔ stick, unsalted); 4-5 sage leaves (fresh ); 1 cup Parmigiano Reggiano cheese (grated )

Nutrition Facts

Per serving · recipe makes 6 · 1h 15m total

Servings

Calories

26% of a 2,000 cal day

514KCAL

Protein

25g51% DV

% DAILY VALUE

Total Fat27g

34%

Saturated15g

77%

Unsaturated11g

—

Total Carbs43g

16%

Fiber3g

11%

Total Sugars1g

—

incl. Added Sugars0g

Starch39g

—

Sodium525mg

23%

% Daily Value is based on a 2,000 calorie day.

Handmade pasta parcels filled with ricotta, spinach, and parmesan. An artisanal Italian dish that elevates a special dinner.

Ingredients

6 SERVINGS

150 gflour, “00” soft wheat flour — 1 cup
150 gsemolina flour (durum wheat flour) — 1 cup
210 geggs — fresh, 3
300 gricotta cheese — ¾ lb
400 gspinach — cleaned, 1 lb
5–6 tbspParmigiano Reggiano cheese — grated
nutmeg — to taste
1egg
salt — to taste
pepper — to taste
70 gbutter — unsalted, ⅔ stick
4–5sage leaves — fresh
1 cupParmigiano Reggiano cheese — grated

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

1h 15m total

Read the method on Recipes from ItalyBarbara Felicità Lucchini’s original page

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mainitalianpastaeggsvegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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