← Tutte le ricette

🍽️ Ravioli agli spinaci con salsa al formaggio

528 kcal · 30 min · 4 porzioni

Ingredienti

• Eggs 2 pcs
• Flour, Type 405 285 g
• Olive oil 3 tbsp
• Salt pinch
• Lemons 1 pcs
• Onions, yellow 1 pcs
• Spinach, frozen 250 g
• Pepper, black ground pinch
• Cream cheese, plain 200 g
• Garlic cloves 1 pcs
• Vegetable broth 100 ml
• panna da montare 100 g
• Blue cheese 150 g

Preparazione

1. 1. Separate the eggs. Put the egg yolks in a bowl.
2. 2. Add 250 g flour, 1 tablespoon oil, a pinch of salt and 100 ml lukewarm water.
3. 3. Knead everything into a smooth dough.
4. 4. Let the dough rest for about 30 minutes.
5. 5. Rinse the lemon with hot water.
6. 6. Grate about 1 teaspoon of lemon zest finely.
7. 7. Cut the lemon in half and squeeze out the juice.
8. 8. Cut an onion in half and peel it.
9. 9. Cut the onion into small cubes.
10. 10. Heat 1 tablespoon oil in a pot over medium heat.
11. 11. Sweat the onions in it for about 1 to 2 minutes.
12. 12. Add the spinach.
13. 13. Let the spinach thaw in the covered pot for about 10 minutes.
14. 14. Season with salt, pepper and the lemon zest.
15. 15. Squeeze the spinach well and drain the liquid.
16. 16. Mix the spinach with cream cheese.
17. 17. Put the filling in the refrigerator.
18. 18. Peel the garlic and chop it finely.
19. 19. Heat the remaining oil in a pot over medium heat.
20. 20. Fry the garlic for about 1 minute.
21. 21. Dust everything with the remaining flour.
22. 22. Sweat the flour briefly.
23. 23. Deglaze with wine, broth and cream.
24. 24. Remove the rind from the blue cheese and cut it into cubes.
25. 25. Let the cheese melt in the sauce.
26. 26. Taste the sauce and keep it warm.
27. 27. Bring about 5 liters of salted water to a boil in a large pot, covered.
28. 28. Cut the dough in half.
29. 29. Roll out one half on some flour into a thin rectangle (approx. 60 x 20 cm).
30. 30. Lightly whisk the egg whites.
31. 31. Brush the dough with the egg whites.
32. 32. Place 24 portions of the spinach filling at even intervals using two teaspoons.
33. 33. Roll out the second half of the dough to the same size and thin.
34. 34. Brush this half with egg whites as well.
35. 35. Place the second half of the dough on the first dough with the brushed side facing down.
36. 36. Press the dough well between the filling.
37. 37. Cut the ravioli into squares with a pastry wheel.
38. 38. Boil the ravioli in the boiling salted water for about 4 minutes.

Valori per porzione

• kcal: 528
• Protein: 23 g · Fett/Fat: 34 g · Carbs: 36 g