Spinach Ravioli
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g flour
- 4 egg (s)
- 2 tablespoons oil
- 250 g spinach leaves
- 1 clove garlic
- 400 g cream cheese
- 4 tablespoon butter
- 1 lemon (s)
Print Recipe
Pin Recipe Instructions
- For the ravioli batter, mix together the flour, eggs, oil and salt. If the dough is not soft enough, add a little more water. Knead the dough well, shape it into a ball and wrap it in cling film and let it cool for 30 minutes.
- Clean, chop and wash the spinach. Put dripping wet in a pan and steam until it collapses. Peel the clove of garlic and press it through the garlic press into the pan.
- Take the spinach out of the pan, mix with the cream cheese and season. Roll out the dough thinly on a floured work surface and cut in half. Place small portions of the spinach filling at intervals on one half. Place the other half on top and press the dough into place around the filling. Cut out rectangular ravioli with a pastry cutter or knife. Press the edges of the pastry on with a fork.
- Melt the butter. Wash the lemon and pat dry. Peel the skin thinly, chop it and add it to the butter. Season to taste with lemon juice. Cook the ravioli in boiling water.
- When they rise, take them out, drain and toss in the butter.
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