{"id":438,"date":"2020-05-26T15:10:55","date_gmt":"2020-05-26T15:10:55","guid":{"rendered":"https:\/\/pastafantasy.com\/blog\/2020\/05\/26\/spinach-ravioli-with-cheese-and-pistachio-filling\/"},"modified":"2020-05-26T15:10:55","modified_gmt":"2020-05-26T15:10:55","slug":"spinach-ravioli-with-cheese-and-pistachio-filling","status":"publish","type":"post","link":"https:\/\/pastafantasy.com\/spinach-ravioli-with-cheese-and-pistachio-filling\/","title":{"rendered":"Spinach Ravioli with Ricotta and Pistachio"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full is-style-default\"><img width=\"1200\" height=\"1500\" src=\"https:\/\/pastafantasy.com\/wp-content\/uploads\/2022\/05\/Spinach-Ravioli-with-Pistachio.jpg\" alt=\"Spinach Ravioli with Pistachio view from above. Ravioli are dressed with tomato sauce\" data-skip-lazy class=\"wp-image-2082\" srcset=\"https:\/\/pastafantasy.com\/wp-content\/uploads\/2022\/05\/Spinach-Ravioli-with-Pistachio.jpg 1200w, https:\/\/pastafantasy.com\/wp-content\/uploads\/2022\/05\/Spinach-Ravioli-with-Pistachio-360x450.jpg 360w, https:\/\/pastafantasy.com\/wp-content\/uploads\/2022\/05\/Spinach-Ravioli-with-Pistachio-768x960.jpg 768w, https:\/\/pastafantasy.com\/wp-content\/uploads\/2022\/05\/Spinach-Ravioli-with-Pistachio-720x900.jpg 720w, https:\/\/pastafantasy.com\/wp-content\/uploads\/2022\/05\/Spinach-Ravioli-with-Pistachio-180x225.jpg 180w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p><strong>SERVES 4 TOTAL TIME 1 hour DIFFICULTY medium <\/strong><\/p>\n\n\n\n<p>&nbsp;<\/p>\n\n\n\n<p><strong>INGREDIENTS:<\/strong><\/p>\n\n\n\n<p>&nbsp;<\/p>\n\n\n\n<p><strong>For the dough<\/strong><\/p>\n\n\n\n<p>200 g flour '00' plus extra for the pastry board<\/p>\n\n\n\n<p>100 g durum wheat semolina<\/p>\n\n\n\n<p>150 g fresh spinach<\/p>\n\n\n\n<p>3 large eggs (65 gr. Each)<\/p>\n\n\n\n<p>a drop of oil<\/p>\n\n\n\n<p>&nbsp;<\/p>\n\n\n\n<p><strong>For the filling<\/strong><\/p>\n\n\n\n<p>80 g smoked, grated scamorza cheese<\/p>\n\n\n\n<p>250 gr, ricotta<\/p>\n\n\n\n<p>50 g Grated Parmesan cheese<\/p>\n\n\n\n<p>20 g pistachio nuts granola<\/p>\n\n\n\n<p>salt and pepper<\/p>\n\n\n\n<p>extra virgin olive oil<\/p>\n\n\n\n<p>&nbsp;<\/p>\n\n\n\n<p><strong>For the dressing:<\/strong><\/p>\n\n\n\n<p>500 g tomato sauce<\/p>\n\n\n\n<p>\u00bd onion<\/p>\n\n\n\n<p>basil<\/p>\n\n\n\n<p>Evo oil, to taste<\/p>\n\n\n\n<p>salt<\/p>\n\n\n\n<p>&nbsp;<\/p>\n\n\n\n<p>&nbsp;<\/p>\n\n\n\n<p>&nbsp;<\/p>\n\n\n\n<p><strong>DIRECTIONS:<\/strong><\/p>\n\n\n\n<ul><li> <p class=\"\">Boil the spinach in boiling salted water for \u2158 minutes. Drain them, pass them in cold water and squeeze them very well. Once cold, chop them with an immersion mixer.<\/p> <\/li><li> <p class=\"\">In a bowl, pour the flour, form a recess in the center and add the eggs, oil and spinach puree. With the levers of a fork, start mixing the ingredients.<\/p> <\/li><li> <p class=\"\">Transfer the mixture to the lightly floured pastry board and begin to knead for about 10 minutes, until a smooth and homogeneous mixture is obtained, adding a little flour or a drop of warm water, if necessary.<\/p> <\/li><li> <p class=\"\">Wrap the dough in cling film and let it rest for 30 minutes, to make the dough more elastic.<\/p> <\/li><li> <p class=\"\">Finely slice the onion and fry in a pan with 3 tablespoons of oil. Add the tomato sauce, basil and cook over low heat.<\/p> <\/li><li> <p class=\"\">In a bowl, mix the ricotta with the grated cheeses with a spatula. Add the chopped pistachios, season with salt and pepper and, if you want, transfer the mixture into a sac-\u00e0-poche. Refrigerate until used.<\/p> <\/li><li> <p class=\"\">Once the dough has rested, it's time to roll it out (you can find all the steps <a href=\"https:\/\/pastafantasy.com\/fresh-egg-tagliatelle-tagliolini-fettuccine-and-pappardelle\/\">HERE<\/a>) not too fine in order to contain the filling. Cut the ravioli with a 6 cm diameter pasta bowl. Spread the filling on each disk and close them by overlapping another disk and sealing the edges first with your fingers and then with the prongs of a fork.<\/p> <\/li><li> <p class=\"\">Continue with the remaining dough and filling.<\/p> <\/li><li> <p class=\"\">Cook the ravioli in a large saucepan of boiling salted water to which you will have added a drop of oil for about 5 minutes.<\/p> <\/li><li> <p class=\"\">Drain the ravioli with a slotted spoon and transfer them directly to the plates and season with the tomato sauce.<\/p> <\/li><li> <p class=\"\">Serve immediately.<\/p> <\/li><li> <p class=\"\" data-rte-preserve-empty=\"true\">\u00a0<\/p> <\/li><\/ul>\n\n\n\n<p>Advice:<\/p>\n\n\n\n<p>The ravioli can be frozen, place them on a lightly floured tray. Once frozen, transfer them to a container or bag. The ravioli must be cooked when frozen.<\/p>\n\n\n\n<p>&nbsp;<\/p>\n\n\n\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>SERVES 4 TOTAL TIME 1 hour DIFFICULTY medium &nbsp; INGREDIENTS: &nbsp; For the dough 200 g flour '00' plus extra for the pastry board 100 g durum wheat semolina 150 g fresh spinach 3 large eggs (65 gr. Each) a drop of oil &nbsp; For the filling 80 g smoked, grated scamorza cheese 250 gr,...<\/p>\n<p><a class=\"more-link\" href=\"https:\/\/pastafantasy.com\/spinach-ravioli-with-cheese-and-pistachio-filling\/\">Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":439,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"limit_modified_date":"1","last_modified_date":"2020-05-26T15:10:55","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":""},"categories":[33],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v18.4 (Yoast SEO v18.8) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Spinach Ravioli with Ricotta and Pistachio - pastafantasy.com<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pastafantasy.com\/spinach-ravioli-with-cheese-and-pistachio-filling\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Spinach Ravioli with Ricotta and Pistachio\" \/>\n<meta property=\"og:description\" content=\"SERVES 4 TOTAL TIME 1 hour DIFFICULTY medium &nbsp; INGREDIENTS: &nbsp; For the dough 200 g flour &#039;00&#039; plus extra for the pastry board 100 g durum wheat semolina 150 g fresh spinach 3 large eggs (65 gr. 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