Ravioli ricotta and spinach
INGREDIENTS for the sfoglia
- 400g flour
- 4 eggs
INGREDIENTS for the filling
- 600g of cow’s milk ricotta
- 150g of cooked and squeezed spinach
- 100 g of parmesan
- 1 egg
- Salt
- Nutmeg
METHOD
Boil the spinach in the water with salt.
Mix the chopped spinach with the parmesan, egg, salt, nutmeg and ricotta.
Pack the ravioli.