Gluten free ravioli with ricotta and spinach

Ravioli senza glutine con ricotta e spinaci

4.56 from 327 ratings
RECIPE BY Jessica | Chef & Author
Delicious stuffed pasta with spinach and ricotta cheese – without gluten!
Amount
24
pieces
Ingredients list
Dough
Filling
Difficulty: medium
Cost: low
Calories: 66kcal
Prep: 30 minutes
Resting time: 30 minutes
Total: 1 hour
Difficulty: medium
Cost: low
Calories: 66kcal
Prep: 30 minutes
Resting time: 30 minutes
Total: 1 hour
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Directions
  • First, put the gluten free pasta flour, eggs, egg yolk, olive oil, lukewarm water and salt in the mixing bowl of a stand mixer and knead for about 7 minutes.
  • Then shape the dough into a ball and return it to the bowl. Cover with a cloth and let rest for 30 minutes.
  • Meanwhile, wash the spinach thoroughly and shake dry. Heat a pan with a dash of olive oil and let the spinach fall together, stirring constantly. Then put it in a colander and drain.
  • Place the ricotta and grated parmesan in a large bowl and season with a pinch of nutmeg, salt and pepper. Then mix thoroughly.
  • Now put the spinach into the container of the hand blender and puree finely. Then add the puree to the ricotta mixture and mix well. Pour the mixture into a piping bag.
  • After resting, roll out the dough thinly on a floured surface. Cut out circles from the dough with the ravioli maker. There should be about 24 pieces.
  • Now place one dough circle at a time on the ravioli former and press lightly. Place a heap of the filling in the center with the piping bag, close the former and press together. Make sure that the ravioli are closed all around. Repeat this process for the remaining ravioli.
  • The ricotta spinach ravioli are now ready and can be cooked in boiling salted water. They are cooked after about 3 minutes. It goes well with, for example, a melted sage butter.
Calories: 66kcal (3%)Carbohydrates: 9g (3%)Protein: 3g (6%)Fat: 2g (3%)Saturated fatty acids: 1g (5%)Trans fatty acids: 1gCholesterol: 26mg (9%)

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