YOUR SOLIN GENERATED RECIPE
Creamy Ricotta Spinach Ravioli with Garlic Sauce
Savor the delicate flavors of tender homemade whole wheat ricotta and spinach ravioli bathed in a fragrant garlic sauce. The lightly enriched dough, filled with creamy ricotta and fresh spinach, creates a delightful texture, while a subtle hint of parmesan and a drizzle of olive oil elevate the dish to a sophisticated, yet comfortingly rustic meal.
INGREDIENTS
50g Whole Wheat Flour
2 large Eggs
1/2 cup Ricotta Cheese (125g)
1 cup Fresh Spinach (30g)
2 cloves Garlic
1/2 tsp Olive Oil
1 tbsp Parmesan Cheese
Salt and Pepper to taste
PREPARATION
In a medium bowl, combine the whole wheat flour and a pinch of salt. Create a well in the center and crack in 2 eggs. Beat slightly and mix until a shaggy dough forms.
Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth. Cover with plastic wrap and let rest for 30 minutes.
Meanwhile, in another bowl, mix the ricotta cheese with chopped fresh spinach, a pinch of salt and pepper, and set aside.
For the garlic sauce, gently heat 1/2 teaspoon of olive oil in a small pan over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned.
Roll out the rested dough thinly on a floured surface. Place small dollops (about 1 teaspoon each) of the ricotta-spinach filling on the dough, spacing them evenly. Lightly moisten the edges with water and cover with another layer of dough. Press around each dollop to seal and cut into individual ravioli squares using a pastry cutter or knife.
Bring a large pot of lightly salted water to a boil and carefully drop in the ravioli. Cook for 3-4 minutes or until they float to the top and the dough is tender.
Drain the ravioli and toss gently with the warm garlic sauce. Serve immediately, garnished with grated Parmesan cheese and an extra grind of black pepper if desired.