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Making spinach ricotta ravioli - 5 recipes

If you like this, you'll definitely like: ravioli

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VIDEO: Gluten-Free Broccoli Pizza

This Gluten-Free Broccoli Pizza is original, healthy and super tasty!

 

ingredients

  • 1 head broccoli
  • 1 egg
  • 1 ¾ cups of your favorite shredded cheese (we recommend two types- 1 cup of one, ¾ cup of the other) 
  • 1 cup tomato sauce (or canned crushed tomatoes)
  • ¾ cup shredded cheese
  • ½ cup grated Parmesan
  • 9 slices coppa ham

METHOD

  1. Cut the broccoli and boil until soft.
  2. Place the broccoli in a blender.
  3. In a bowl, add an egg and ¾ cup of shredded cheese, mix until solid.
  4. Form a ball and roll it flat on an oven tray.
  5. Bake in the oven for 20 min at 350° F.
  6. Once out of the oven, spread the tomato sauce evenly on the broccoli crust.
  7. Layer 1 cup of shredded cheese.
  8. Place a layer of Coppa ham.
  9. Top off with of grated Parmesan cheese.
  10. Slide it back into the oven until the cheese melts.
  11. Serve! 

Top rated Spinach ricotta ravioli recipes

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Make the pasta dough following the directions on the recipe

  • Half a recipe of basic egg pasta
  • Ravioli Filling:
  • 100 g Chorizo, chopped
  • 1 Cup fresh spinach
  • 1 tsp chilli flakes
  • salt and pepper to taste
  • 1/3 Cup finely grated mozzarella
  • Pasta Sauce:
  • 1 Onion, finely diced
  • 2 Cloves garlic, crushed, finely chopped, or finely grated
  • 400 g tomatoes (fresh or canned, whatever is most readily available)
  • 1 Tbsp Balsamic vinegar
  • Salt and pepper to taste
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  • 2 cups marinara sauce
  • ¼ teaspoon crushed red pepper
  • 1 package cheese ravioli (16 to 20 ounces, depending on brand)
  • 10 ounces fresh spinach
  • 1 and ½ cups shredded mozzarella cheese
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Melt 1 tablespoon butter in a medium skillet over medium heat

  • 3 tablespoons unsalted butter, divided
  • 1½ ounces chickweed or spinach, stems removed (2 cups)
  • 1 ounce deadnettle or henbit tops, including flowers, or spinach, stems removed (1½ cups)
  • 1 ounce wild garlic greens or chives, cut into ½- to 1-inch lengths (¾ cup), plus more for garnish
  • Coarse salt and freshly ground pepper
  • 2 ounces ricotta cheese (¼ cup)
  • 2 ounces freshly grated Parmesan (½ cup),
  • plus more for sprinkling
  • 18 egg-roll wrappers (about 8 inches square)
  • 1 tablespoon olive oil
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These dumplings have been a favorite at our house for a couple of years

  • 2 6 oz. packages of ready-to-use baby spinach leaves
  • 2 6 oz. packages regular ready-to-use spinach
  • (you can replace 2 10 oz. packages of frozen spinach, defrosted, if you can't get fresh)
  • 2 to 2 1/2 cups whole milk ricotta cheese
  • 1 cup freshly grated parmesan cheese
  • 1/2 cup (about) all-purpose flour
  • 2 large egg yolks
  • 1/2 tsp. salt
  • 1/2 tsp. ground pepper
  • Generous pinch of ground nutmeg
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Eating light doesn't have to be boring with this exotic salad, made with fresh shrimp, crunchy bamboo shoots and a simple dressing. Step-by-Step recipe here!

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Mix 6 hands of flour and salt in a large bowl

  • Dough:
  • 6 handfuls flour
  • 1/2 teaspoon salt
  • water
  • Filling:
  • 2 boxes frozen chopped spinach
  • 1 pound raw hamburger
  • breadcrumbs
  • grated parmesan cheese
  • 1 or 2 eggs
  • parsley flakes
  • pepper
  • onion powder
  • salt
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Ravioli Chorizo and Mozzarella Ravioli