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I boiled tortellini in ten minutes, or as it says on the product. I drained the remaining water in a bowl (I got three quarters of a cup).
I mixed the cream with the yolks, a pinch of salt and a pinch of white pepper.
I chopped the spinach and garlic and stewed them in 5 tablespoons of olive oil, then I added sour cream, lemon juice and water from the pasta. We let the sauce bind and decrease a little, now it's time to match the taste of salt, pepper.
I put everything in an oven tray, sprinkled the Parmesan cheese and then the grated cheese.
In the oven heated to 200 degrees, I kept the composition until the beautiful cheese was browned.
Enjoy your meal!
Ravioli with ricotta and spinach
I love pasta, and fresh ones are my weakness. When I have enough time, I take the pasta machine out of the box and prepare something. The other day I had a craving for ravioli with ricotta and spinach, one of my favorite recipes. It seems like a complicated recipe that eats away at you for a long time, but it's not. They prepare very quickly and are excellent for a light summer dinner.
Use special pasta flour, made of durum wheat. The consistency and taste of pasta is incredible.
Organic eggs, ricotta and parmesan from their mother. Spinach should also be fresh and without stems.
& # 8211 wood twister
& # 8211 pasta machine
& # 8211 rosette or special shape for ravioli
& # 8211 pos or a plastic bag
For 2 people :: Preparation 60 minutes :: Baking 10 minutes :: Medium difficulty
For fresh pasta dough:
& # 8211 250 g durum wheat flour, special for pasta
& # 8211 2 whole eggs and one yolk, about 125 g
& # 8211 plus flour for sprinkling
& # 8211 250 g spinach
& # 8211 125 g ricotta
& # 8211 50 g race parmesan
& # 8211 salt and pepper
& # 8211 nutmeg
Method of preparation: on a wooden surface add flour and form a small hole. In the middle add the beaten eggs.
Using a fork, mix gently while incorporating all the flour. At this point use your hands and knead an elastic dough. If the dough is too hard, add just a little more water. If you still pour too much water and it becomes too sticky, add a little more flour while kneading.
Divide the dough into 4. Transfer the balls to a plastic bag and leave them for a while 30 minutes to rest, protected from light so as not to dry out.
Meanwhile, we prepare the spinach and ricotta filling:
Transfer the spinach to a pan with a little oil. Cover the pan with a lid and simmer until soft.
When all the liquid has come out, take the lid off and let it evaporate. Leave it to cool in a sieve, this way all the liquid in it is removed.
In a bowl add ricotta, grated Parmesan, cold spinach, salt and pepper to taste. Flavor with grated nutmeg.
Homogenize the filling well.
Transfer the mixture to a bag and set it aside until you start spreading the pasta sheets.
Take the first ball of dough and on the surface sprinkled with flour, spread it lightly with the rolling pin.
Start from point 1 of the pasta machine. Put the piece of dough through step 1.
Go to point 2 and repeat this procedure until you reach 7. At this point you will have a fairly long sheet of dough.
Cut it in half, wide. You have two sheets of the same size. Place them next to each other on the work surface.
Take the bag with the filling and cut it at the end. Form small piles of filling on the first sheet, leaving a distance between them of 3 cm.
Grease the edges of the dough with a little cold water. Come with sheet number 2 and press lightly with your fingers, the ends of the dough. Be sure to remove the air from the ravioli to prevent them from opening when cooked.
With a rosette or a special form of revioli, cut them.
Place them on a kitchen towel or kitchen tray, on which you have previously sprinkled flour. Be careful not to place them on top of each other, they will stick together.
Service: boil water in a pot with a little salt. When the water boils, add the ravioli. Let them simmer for 1-2 minutes.
Meanwhile, melt 40 butter and add 4-5 sheets of broken sage. Add boiled ravioli and 2-3 tablespoons of water in which they boiled.
Serve ravioli immediately.
Cannelloni with ricotta and spinach classic recipe
Cannelloni with ricotta and spinach classic Italian recipe. Baked pasta stuffed with cheese and spinach, au gratin with white sauce (Bechamel) and parmesan. A madness! What are cannelloni and how do they cook? You can also use lasagna sheets if you do not have cannelloni at hand.
Cannelloni with ricotta and spinach (cannelloni with ricotta and spinach) They are a classic recipe of Italian cuisine. God, how good are these & # 8222 tubes & # 8221 pasta stuffed with a fine cream of spinach and cheese, slightly garliced! Wrapped in a generous layer of white sauce and sprinkled with plenty of parmesan and matured mozzarella that turns into a reddish crust. My daughter is a big fan of pasta and she was extraordinarily delighted with this recipe. Me too, by the way. It's a dream!
I'm a big fan of spinach. Spinach is a super food full of vitamins and minerals. You don't have to cook much because it loses these properties and, in addition, it looks unsightly. Nobody likes green-brown spinach, right? The spinach leaves are scalded very briefly (30 seconds & # 8211 max 1 minute) in boiling water, drained and transferred to a bowl of cold water with ice cubes. The thermal shock stops boiling and keeps the beautiful green-vivid color.
I usually make spinach food with white sauce and garlic (recipe here) which next to some stitches, his friganele or meatballs. I also like raw spinach, especially the young one (baby spinach), in assorted salads.
Cannelloni are those tubular dry pasta, with dimensions of approx. 10 cm long and approx. 3 cm in diameter, which are sold packed in boxes of 24 pieces. Of course, they can also be made at home if you follow this recipe homemade pasta. In this case, cut rectangles (like lasagna) that are rolled in a cylindrical shape. Obviously you work faster with ready-made cannelloni & # 8230
This time I decided to make a classic recipe (I was inspired by the famous Italian blog Giallo Zafferano). Cannelloni are generally filled with ragu a la bolognese (minced meat)– recipe here or with ricotta and spinach.
Ricotta is urda & # 8211 ie a cheese obtained by re-boiling whey. It can be obtained from sheep's, goat's, buffalo's or cow's milk. The one found in our supermarkets is generally made from cow's milk (ricotta vaccina). No, it's not cow's cheese! Cow's cheese is sour and much fatter and can NOT replace ricotta. Ricotta is very fine, creamy, neutral in taste and acidity. Here's how it's done urda or homemade ricotta.
From the quantities below it results approx. 6-8 servings of cannelloni with ricotta and spinach. My tray is approx. 22 x 33 cm and I could fit 22 cannelloni (I was left with 2 extra pieces). Being winter, I used frozen spinach.
Tortellini with ricotta and spinach - Recipes
The light spinach filling with ricotta, the fine sour cream sauce with mozzarella, with delicate touches of oregano and a little garlic, make these pastas a real delight. It is a recipe that is worth enjoying, but do not overdo it with portions if you are on a diet.
-a package of fresh tortellini (850 gr)
-a tablespoon of butter
-a garlic puppy
-200 ml liquid cream
-a cup of grated mozzarella
How to make tortellini at home
Ingredients (for about 800g tortellini):
- 250g flour + extra to sprinkle on the counter and on the trays
- & frac12 teaspoon salt
- 3 eggs husband
- filling: can be plain ricotta or finely chopped meat cooked beforehand, mixed with herbs and spices, cooked spinach, mushrooms
Mix flour with salt. Form a hole in the middle of it and break the eggs. Mix slowly with a fork until you incorporate the eggs into the flour. Don't rush this step. As you incorporate more flour, a soft dough will form.
Put the dough and the rest of the flour in the bowl on the worktop and start kneading, flattening, stretching, wrapping. At first the dough will be very soft and sticky, but as it gathers more and more flour it will become firmer.
Grow the dough with a knife. If you notice air bubbles in it, keep stirring. The dough is kneaded correctly when it is smooth and will have very few air bubbles when you cut it.
Let the dough rest in a clean, covered bowl for 30 minutes. (if you don't have time to make pasta now, you can put the dough in the fridge for 24 hours from now on)
Divide the dough into 4 pieces. Sprinkle flour over them and work one at a time, leaving the rest covered with a towel. Spread the piece of dough in a sheet as thin as possible (almost as thick as a sheet of paper). If you don't have a special machine for this, you can also use a wooden rolling pin, spreading the dough on the flour-covered top.
For round tortellini:
Cut the dough sheet into circles with a diameter of 7 cm. Save the leftovers after cutting to mix in the unused dough. Put 1 teaspoon of the filling in the middle of each circle of dough.
Pass a damp finger over the edge of the circle. Wrap the dough over the filling to form a semicircle. Pull the corners to bring them closer together and overlap, forming an edge like a hat border around the filling.
Press the edges together to glue them together. Roll the tortellini formed in flour and place them on a tray (lined with flour), then cover them with a towel.
For tortellini as a ring:
Cut the dough sheet into squares (7x7cm). Put 1 teaspoon of the filling in the middle of each square of dough.
Run a damp finger over the edges of the dough. Wrap the dough over the filling to form a triangle. Move the tip of the triangle closer to the filling and then the corners at the base of the triangle around the ring finger until they join. Press for gluing.
Roll the tortellini in flour, place them on a tray and cover with a towel. Repeat the operation until you finish all the dough.
How do you cook tortellini?
Bring salt water to a boil. When it boils, dip the tortellini, one at a time, in water with a spatula or spatula. Stir occasionally to prevent sticking.
Boil them for about 5 minutes until they rise to the surface.
If you don't cook them right away, you can freeze them. They keep well for up to 3 months in the freezer and can be boiled as soon as you take them out, without thawing. It will take a few extra minutes to cook.
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Strudel with ricotta and spinach
I have to admit I'm not a big fan of savory tarts or strudels, but salted strudel with ricotta I especially liked it. I had a can of ricotta in the fridge approaching the due date and in the freezer some frozen beet leaves and some sausages that had to be eaten, so I decided to combine them. And I did well because the strudel was devoured in less than a day. Strudel recipe it is very simple and I promise you will fall in love with the result if you try it.
Next time, because it will be safe next time, I will use spinach because it seems to me to be more fragrant than beet leaves.
In Italy, minced meat from sausages for salted tarts, pizza, focaccia is used a lot, because it is already spicy. If you prefer, you can use minced meat that you season with what you want. And now let's see how to make salted strudel with ricotta.
Cannelloni with ricotta and spinach
I gave the title of this recipe for stuffed pasta, cooked in the oven, with the name from their mother at home: cannelloni with ricotta and spinach. In fact, ricotta is nothing but our urda, a cow urda, which has a less pronounced taste. These cannelloni with ricotta and spinach were the first spring dish I prepared this year and I hope that with the appearance of raw spinach leaves on the market, winter will go for a few good months where it came from. Returning to the recipe I propose, if you feel like a light and tasty dish at the same time, quite easy to make and fast, these cannelloni with ricotta and spinach could be a very good choice. You don't have to have meat at every meal to feel satisfied, do you? If you can't do it without steak, you can serve these cannelloni with ricotta and spinach in the first course, continuing with a meat dish as the main course.
Preparation time: 00:30 hours
Cooking time: 00:20 hours
Total Time: 00:50 hours
Number of servings: 6
Degree of difficulty: environment
- In a pan with olive oil, saute onions.
- When the onion is almost ready, add raisins and wine white in the pan. Cook until the alcohol evaporates.
- When that happens pour the cream, a nutmeg powder, salt and pepper and let it boil for a few minutes, stirring regularly. When it thickens, remove from the heat, add the cheese and mix.
- Meanwhile, in a pot, bring the water to a boil and cooked tortellini following the manufacturer's instructions.
- Scurge tortellini, Place them in a bowl and add the sauce.
- Serve fresh.
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Full article: Bezzia »recipes» Easter » Tortellini with ricotta and spinach with onion and raisin sauce
Cannelloni with ricotta and spinach
From the quantities below you will get about 6 servings of cannelloni with ricotta and spinach that you can serve for dinner or lunch. Cannelloni does not require boiling, so in a maximum of 15 minutes you will send them to the oven, and while they are baking, I suggest you prepare a cake with cherries or a cake with lemon and coconut.
800 gr crushed tomatoes (I used a can from the Metrochef range)
1 large onion
2 cloves of garlic
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
a handful of fresh basil or 1 teaspoon dried basil
500 grams of ricotta
100 grams of fresh spinach (or well drained frozen)
100 gr parmesan race
6 slices of cheddar or mozzarella cheese
salt and black pepper to taste
How to prepare cannelloni with ricotta and spinach?
1. Heat the oil in a large pan and sauté the onion until golden, add the garlic towards the end, but be careful not to burn it. Whisk the tomatoes and pour the sauce into the pan. Season with salt and pepper, simmer for about 10 minutes. At the end, rub the sauce to be homogeneous and add the basil leaves. If you have captives in the family, then you can blend the sauce with the basil leaves, as I did. :)
If you have increased the amounts in the recipe, I suggest adding a little water to the sauce or increasing the amount of tomatoes.
2. In a bowl, mix ricotta, egg, salt, pepper, spinach and half the grated Parmesan cheese. I stirred in the blender a little to homogenize the spinach and avoid the questions of the capricious ones in my family. If you use frozen spinach, skip the blending. Use a posh to garnish and fill each cannelloni with ricotta and spinach. Poaching is the easiest way to fill cannelloni, but if you don't have one, improvise one or help yourself with a teaspoon.
3. Test the tray in which you will make cannelloni and make sure that they fit perfectly in length. Pour 2 tablespoons of sauce on the bottom of the tray (I missed this step, but it didn't matter) and place cannelloni with ricotta and spinach one by one. Finally pour the tomato sauce over them.
4. Cover the pan with aluminum foil and bake in the oven until the cannelloni are lightly pierced with a fork. It takes about 40 minutes. Towards the end, remove the aluminum foil and cover the cannelloni with the cheddar slices and the rest of the grated Parmesan cheese. Bake for another 10 minutes.
3 tricks for quick preparation of the recipe for cannelloni with ricotta and spinach
1. Use quality tomatoes, ideal for the garden. In case it's not the season, I recommend the Metrochef canned tomatoes. Honestly, I fell in love with them because they are peeled, and that saves time and effort. All you have to do is open the can and whisk the tomatoes together with your own juice to get a delicious tomato sauce. I like that they don't taste "canned".
2. Avoid adding bechamel sauce to the cannelloni recipe. You will save time and reduce the number of calories in the recipe. Believe me, even in this version - there are many!
3. It is not necessary to boil cannelloni in advance. They cook very well in tomato sauce.
All the products used in this recipe can be found at Metro.
Serve cannelloni with ricotta and spinach with pleasure!
Prepare this lemon and coconut cake recipe and tell me how you liked it. You can find me on my Facebook or Instagram page. There, they share different ideas for healthy eating and lifestyle.