Lean ravioli (2)
Instructions
Boil the spinach, drain well and chop enough strizzateli.
Work the ricotta, add the eggs, 50 g Parmesan cheese, grated nutmeg, salt and pepper and chopped spinach.
Roll out the dough and make ravioli with prepared mixture.
Seasoned with butter and Sage and remaining Parmesan.
Ingredients and dosing for 4 persons
- 400 g of type egg pasta dough in pastry
- 350 g of ricotta
- 350 g of spinach
- 100 g of parmigiano
- 1 rub of nutmeg
- Sage
- Butter
- Salt
- Pepper