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 Parmigiano Reggiano (or similar such as Grana Padano)
  • 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 Parmigiano Reggiano
  • 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, Parmigiano Reggiano, 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 Parmigiano Reggiano and salt to taste


Final preparation:

  • 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
  • Top with grated Parmigiano Reggiano 


Buon appetito!


Copyright © 2024 · Powered by LOCALiQ