Spinach Ravioli with Something Fine from Delaco
Spinach Ravioli with Ceva Fin from Delaco
Spinach ravioli is a perfect choice for a delicious and comforting meal. This recipe not only combines the delicate flavors of spinach with the creaminess of cheese but also offers a satisfying culinary experience, even for those who have never made homemade pasta before. Thinking about this recipe reminds me of the moments spent in the kitchen with family, where every bite of ravioli was a little celebration. Let’s embark on this culinary journey together!
Total preparation time: 1 hour
Preparation time: 30 minutes
Cooking time: 30 minutes
Servings: 4
Ingredients:
For the dough:
- 2 eggs
- 10 tablespoons of flour
- 1 teaspoon of salt
- 1 tablespoon of water
For the filling:
- 150 g frozen spinach (or fresh, if you prefer)
- 1 tablespoon of Ceva Fin cream cheese from Delaco with sour cream
- salt and pepper to taste
- 1 teaspoon of oil
For the sauce:
- 1 small onion
- 1 jar of Ceva Fin cream cheese from Delaco with herbs
- salt and pepper to taste
- 1 tablespoon of oil
Step-by-step preparation:
1. Preparing the dough:
Start by cracking the two eggs into a large bowl. Add the salt and mix well with a whisk or fork. Gradually add the flour, stirring constantly to avoid lumps. If the dough is too dry, add water little by little until you achieve a smooth, soft, but not sticky consistency.
2. Kneading the dough:
On a clean surface, sprinkle some flour and knead the dough for 5-10 minutes. This helps activate the gluten, which will make the ravioli fluffier. Shape the dough into a ball, wrap it in plastic wrap, and let it rest for 20 minutes.
3. Preparing the filling:
If using frozen spinach, boil it in salted water for 5-7 minutes, then drain well and chop finely. If opting for fresh spinach, wash it and cook it in boiling water for 2-3 minutes until it becomes tender. In a bowl, combine the spinach with Ceva Fin cream cheese from Delaco, salt, pepper, and oil. Mix well until all ingredients are integrated.
4. Forming the ravioli:
On a clean surface, roll out the dough as thin as possible with a rolling pin. Using a large plastic lid or a glass, cut circles from the dough. On half of each circle, place a teaspoon of filling. Wet the edges of the circle with water to help seal, then fold the dough over the filling. Use a floured fork to seal the edges, pressing gently.
5. Boiling the ravioli:
In a large pot, bring salted water to a boil. Add the ravioli and boil for 4-5 minutes, or until they rise to the surface. This is the sign that they are ready! Use a slotted spoon to remove them and let them drain.
6. Preparing the sauce:
In a pan, heat the oil over medium heat. Add the finely chopped onion and sauté until golden and soft. Add the Ceva Fin cream cheese from Delaco with herbs, stirring well until the sauce becomes creamy. Season with salt and pepper to taste.
7. Assembling and serving:
Place the boiled ravioli on plates, pour the warm sauce over them, and enjoy! You can sprinkle some grated Parmesan for extra flavor.
Suggestions and variations:
You can customize the filling by adding feta or ricotta cheese, sautéed mushrooms, or even ground meat. Also, if you want a stronger flavor, add sautéed onion to the filling.
Cooking techniques and tips:
- Make sure the dough is well-kneaded, as this will affect the final texture of the ravioli.
- Don’t forget to use flour to prevent the dough from sticking to the surface or tools.
- The ravioli can be frozen before boiling; just make sure to place them in a single layer on a tray, then transfer them to a freezer container.
Nutritional information (per serving):
Calories: 350
Protein: 15 g
Carbohydrates: 45 g
Fats: 10 g
Frequently asked questions:
1. Can I use other types of cheese?
Absolutely! Ricotta or mozzarella cheese would work wonderfully in this recipe.
2. How can I make the ravioli less calorie-dense?
You can reduce the amount of oil and cheese in the filling or opt for a vegetable variant.
3. What drinks pair well with this dish?
A dry white wine or herbal tea would perfectly complement the meal.
Spinach ravioli with Ceva Fin from Delaco is not just a simple recipe but also a way to bring joy to every bite. Experiment, adapt, and enjoy the cooking moment! With each attempt, you will discover new combinations and techniques that will enrich your culinary skills. Bon appétit!
Ingredients: Ravioli: 2 eggs, 10 tablespoons of flour, salt, 1 tablespoon of water. Filling: 150g frozen spinach, 1 tablespoon of Ceva Fin cheese cream from Delaco with sour cream, salt, pepper, 1 teaspoon of oil. Sauce: 1 small onion, 1 box of Ceva Fin cheese cream from Delaco with herbs, salt, pepper, 1 tablespoon of oil.
