Christmas Ravioli with Ricotta and Spinach - Stelline Stelline

At Christmas, we will bring the magic to the table: I thought that the first course, one of the main courses of the Christmas lunch, must be spectacular. Why not make some wonderful star-shaped ravioli? I thought of stuffing them with ricotta and spinach for guaranteed success!

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Identity Card of the Recipe

  • 142 KCal Calories per serving
  • Ingrediants

    For pasta

    • 100 g of re-milled durum wheat semolina
    • 100 g of white flour of type 00
    • 120 g (2 medium) of eggs

    For the sauce

    • 400 g of tomato puree
    • Q.b. of salt
    • Q.b. of pepper
    • 1 clove of garlic
    • 2 tablespoons of extra virgin olive oil
    • 20 g of grated Parmesan cheese

    For the stuffing

    • 50 g of grated Parmesan cheese
    • Q.b. of nutmeg
    • Q.b. of pepper
    • Q.b. of salt
    • 150 g of fresh ricotta
    • Steamed food: 200 g of spinach

    Materials Needed

    • Bowl
    • Spinach pan
    • Mixer
    • Star-shaped stencil
    • Brush
    • Rolling pin or pasta machine
    • Sauce pan
    • Casserole for cooking pasta
    • Teaspoons

    Preparation

    1. First of all, dedicate yourself to the preparation of fresh egg pasta. In a bowl, mix the re-milled durum wheat semolina with the white flour and the eggs: mix everything until you get a smooth, elastic and non-sticky pasta. "mix in a sheet of cling film and let it rest for at least half" hour.

    The egg-free alternative
    Those who want to prepare a fresh egg-free pasta can mix 200 g of flour (semolina and white flour) with about 120 ml of water and, if desired, a pinch of turmeric to give color. In this case, however, you will get a more fragile pasta, which requires a shorter cooking time. To make the dough firmer, it is recommended to add 2 g of soy lecithin to the flours.

    1. Meanwhile, prepare the accompanying sauce. In a saucepan, pour two tablespoons of extra virgin olive oil, flavor with a clove of garlic and add the tomato puree. Season with salt and pepper. Cook for at least 20 minutes, or until the sauce has reduced .
    2. Now devote to cleaning the spinach. Steam the spinach, then squeeze and weigh 200 g. Blend the spinach until creamy.
    3. Combine the spinach cream in a bowl, season with salt, pepper and nutmeg. Mix the mixture with the fresh ricotta and the grated parmesan.
    4. Take back the dough and roll it out with a rolling pin or with the dough machine until you get a thin sheet.
    5. Arrange some tufts of filling on the pastry, taking care to maintain a certain distance between one and the other. With the water, brush the pastry around the filling: the water acts as a glue, and will allow the dough not to open during cooking.
    6. Cover the spinach tufts with another layer of pasta and press with your fingertips to let the air out. Once the two parts (the base with the filling and the top closing layer) have joined, proceed with shaping the ravioli. Using a star-shaped mold, make the shapes, arranging them gradually on a surface sprinkled with a thin layer of semolina. The cuttings can be kneaded again to obtain other ravioli.
    7. Proceed in this way until all the dough is used up: according to the thickness with which the dough has been rolled out, you will get about 30-40 ravioli.
    8. Bring plenty of water to a boil and add a tablespoon of coarse salt. When the water boils, dip the ravioli and cook them for 3-4 minutes, depending on the thickness. Drain the ravioli delicately, using a slotted spoon and allow them to flavor in the tomato sauce. Serve as desired with grated parmesan.

    The alternative idea
    Those who love meat can serve the ravioli with a simple ragù or, those who appreciate delicate flavors, can season the stuffed stars with butter and sage. Even a cream of cheese goes very well with this first course.

    1. It is possible to prepare ravioli in advance: in this case, freezing is a valid solution to anticipate the times. After making the ravioli, it is advisable to spread them (without overlapping them) on baking plates or on trays lined with baking paper - or aluminum - and to freeze them. After a couple of hours the ravioli will have hardened so, to take up less space, they can be placed in a plastic tray and stored in the freezer. For subsequent cooking, the ravioli should be dipped in boiling water when frozen: in this case, cooking times must be extended by 2-3 minutes compared to the time required by fresh ones.

    Alice's comment - PersonalCooker

    I told you that the result would be surprising! Of course, you can take inspiration from this recipe, but stuff the stars with other fillings (eg radicchio, sauce with meat sauce, etc.) or season them with a beetroot sauce or a gravy. with meat sauce Have fun looking for your Christmas magic!

    Nutritional values ​​and Health Comment on the recipe

    Christmas Ravioli with Ricotta and Spinach are a recipe that falls within the group of first courses.
    They have an average caloric intake, provided mainly by carbohydrates, followed by lipids and finally by proteins.
    Carbohydrates are mainly complex, unsaturated fatty acids and proteins of medium and high biological value.
    Cholesterol is shown in medium quantity and fibers are well present.
    Christmas Ravioli with Ricotta and Spinach are a food that, in the right portion, lends itself to the diet of the overweight and / or affected by metabolic pathologies.
    They are contraindicated in case of celiac disease and lactose intolerance. They are suitable for the lacto-ovo vegetarian diet, while they are not suitable for vegan nutrition.
    The average portion of Christmas Ravioli with Ricotta and Spinach is about 200-250g (280-360kcal).
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