Spinach Ravioli with Walnut Sauce

Spinach Ravioli with Walnut Sauce

by Rosanna Baggetta at Agriturismo I Cianelli in Liguria
 

You might enjoy this recipe on our tour in Liguria and other regions!

 

Ingredients for the filling for 6 people:

  • 1000 grams spinach (2.2 pounds)
  • 1 Tbsp EVOO
  • 1 onion, chopped
  • 500 grams (18 ounces) fresh ricotta
  • 2 Tbsp grated Parmesan cheese
  • 1 sprig finely chopped marjoram
  • 1 egg

 

Ingredients for the ravioli dough (shell): 

  • 300 grams (2 and 1/3 cups) all-purpose flour
  • 300 grams (2 and 1/3 cups) whole-wheat flour
  • 3 eggs
  • 150 grams (1 cup and 3 Tbsp) water
  • 1 gallon water for boiling the ravioli
  • 1 and 1/2 Tbsp salt for the boiling water

 

Ingredients for the walnut sauce: 

  • 100 grams (4 ounces) walnuts
  • half clove garlic
  • 1/4 cup milk
  • 1 Tbsp Parmesan cheese
  • salt to taste

 

Making the filling:

  • Thoroughly wash and chop the spinach
  • Cook in a tablespoon of EVOO along with the chopped up onion. Once cooked, allow the spinach and onion to cool
  • Press/squeeze out the excess water and mix with ricotta, Parmesan cheese, marjoram and egg
  • Making the dough (shell): Combine the flours and make a pile with a "crater" in the middle
  • Beat the eggs and pour into the crater, gradually incorporating. Add water to reach an even concoction (not too wet, not too dry)
  • Roll the dough (thinner is better but it’s up to you). Place a small mound (one tablespoon) of filling every two inches
  • Cover with a second piece of dough and press to seal. Cut the dough to obtain squares of approximately 2×2-inch ravioli

Making the sauce:

  • Blend the walnuts and garlic into a paste
  • Cook two tablespoons of this paste in a pan with the milk
  • Add Parmesan cheese and salt to taste. Boil the water for the ravioli and then add salt
  • Toss in the ravioli and watch carefully: in a few minutes, when they are floating, promptly drain them
  • Sauté the ravioli for one minute with the walnut sauce

 

Buon appetito!

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