Spinach Ravioli with Ricotta Cheese Filling, in Tomato Cream Sauce
1 hr 45 min + 5 min cooking4
Homemade spinach and ricotta ravioli in a silky tomato cream sauce with fresh thyme and grape tomatoes.
| prepBring a large pot of water to boil (for cooking ravioli) | ||||||
| 155 g flour | Mix flour & salt | Combine & knead dough, rest 1 hr | Roll dough thin, shape ravioli with mould | Cook ravioli 5 min, drain | Toss ravioli with sauce, garnish with thyme | |
| 1/4 tsp salt | ||||||
| 1 egg | Whisk egg & hot water | |||||
| 60 ml hot water | ||||||
| 1 tbsp olive oil | ||||||
| 280 g spinach | Sauté spinach covered, 15 min | Cook spinach uncovered until dry, 5–10 min | Chop spinach, mix with Parmesan, ricotta & salt | |||
| 50 g Parmesan cheese, shredded | ||||||
| 180 g ricotta cheese | ||||||
| 1/4 tsp salt | ||||||
| 1 tbsp olive oil | ||||||
| 2 tomatoes, chopped | Sauté tomatoes & garlic covered, 10 min | Add wine & thyme, boil uncovered 5 min | Purée sauce, reheat & stir in cream | Add grape tomatoes & salt, cook 5 min | ||
| 2 garlic cloves, chopped | ||||||
| 5 sprigs fresh thyme | ||||||
| 60 ml white wine | ||||||
| 120 ml heavy cream | ||||||
| 300 g grape tomatoes (yellow and red), halved | ||||||
| 1/4 tsp salt | ||||||
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