Wednesday, 27 August 2008

How to make Ravioli

While this recipe is for a spinach and ricotta cheese filling you can actually use varies different ingredients to make the filling of your choice such as vegetables, meat, fish, or whatever tickles your fancy!

Just be creative and experiment! This recipe is featured on our Bologna Cookery Holidays. If you have any queries regarding our Cookery Course in Bologna, the venue for which is the beautiful Palazzo Minelli, please don't hesitate to get in contact with us, or you can also order our 2008 Brochure online.


1.5kg Spinach

500g Ricotta Cheese

2 Eggs- Parmesan grated cheese



Fresh little tomatoes (pachino type)



Extra Virgin

Olive Oil

To prepare the ravioli filling first boil the spinach
Once cooked, mince it with a half moon knife
Add it to the ricotta cheese and mix both together
Add the eggs and grated parmesan cheese and work together until you get a smooth consistancy
Roll out the green pasta dough, our recipe can be found
Place the spinach filling onto the dough and cut out into the shape of ravioli
To cook, boil them in salty water for 10 – 12 minutes
While they’re cooking prepare the dessing sauce with oil in a pan, add the tomatoes (cut into pieces), pinenuts and a pinch of basil
Let it cook until it reduces
Drain the ravioli and add to the pan
Let them cook for a further 2 to 3 minutes
To garnish, add some basil leaves
Serve piping hot

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