Home made lean ravioli:

Ingredients for 6 people:

Difficulty : easy

Preparation:

Knead the flour with 3 eggs and a little bit of salt using the blender.

The dough has to be soft and elastic. Roll it up as a ball and wrap it in a cooking sheet.

Cook the spinach in a small amount of water, drain them well and put in a pan with not much butter to make the water evaporate. Add salt. Make them cool down.

Put the spinach in a bowl with the ricotta cheese, the left egg and the grated parmesan cheese. Amalgamate everything and add salt as enough.

We personally use the machine Imperia to stretch the dough, it is very easy to get to and use. Stretch the dough in sheets, 10 cm wide and 30-40 cm long, starting from the major thickness till the penultimate adjustment, about 1 mm. Pay attention it is not too thin.

Lay the strips of dough on a very smooth surface, sprinkled with flour.

With the help of a spoon put the stuffed on the surface of the dough every 5 cm in the superior half. Consider that you have to fold the dough to close the ravioli.

Seal the dough well with the fingers between a stuffed and another, then cut each ravioli with the appropriate grained castor.

The obtained ravioli must be treated with delicacy, make them boil for about 10-12 minutes in a plenty of salted water in slow boiling, drained and put them again in a colander. In the plate, there should not be water.

They have to be served very hot, and seasoned as you prefer: with melted butter and sage, with walnuts or meat’s sauce.

For any doubts or clarifications: mail@docredaelli.com