Ravioli with Spinach in a Creamy Sauce
by Editorial Staff
Ravioli are served with some kind of sauce. Just serving sour cream and ketchup is completely unacceptable, it will no longer be ravioli, but just dumplings. Let’s make spinach ravioli in a creamy sauce!
Cook: 1 hour
Servings: 6
Ingredients
- Flour – 250 Grams (dough)
- Egg – 1 Piece (dough)
- Water – 1/4 Cup (hot, dough)
- Salt – 1/4 Teaspoon (dough)
- Spinach – 300 Grams
- Goat cheese – 60 Gram
- Grated Parmesan – 1/3 Cup
- Nutmeg – To taste
- Green onion – To taste (sprinkling)
- Mushrooms – 150-200 Grams (sauce)
- Cream – 1 Glass (sauce)
- White wine – 2 tbsp (sauce)
- Garlic – 4 Cloves (sauce)
- Salt, pepper – To taste
Directions
- Knead an elastic dough from all the ingredients and let it rest for half an hour.
- Wash and dry the spinach.
- Simmer the spinach until soft in a spoonful of butter, all the liquid should evaporate.
- Combine the spinin, grated goat cheese and parmesan cheese, salt, pepper and nutmeg. The filling should not be wet. Send her to the refrigerator.
- Roll out the dough and place it on the ravioli mold, place the filling in the holes.
- Cover with a second piece of dough and top up the ravioli with a rolling pin.
- For the sauce, fry the mushrooms, onions and garlic.
- Add cream, white wine, grated cheese, nutmeg. Boil for three minutes so that everything is well connected.
- Throw the ravioli into boiling water and after surfacing, cook for 4-5 minutes.
- Serve with creamy sauce.
Bon appetit!
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