Buongiorno Italians
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Cucina Italiana

Ravioli Tricolore, Sanja’s recipe!

ITALIAN RECIPIES

Tricolor ravioli

 

INGREDIENTS

Green dough:

80 g of flour type 0

20 g of re-milled durum wheat semolina

1 medium egg

15 g of boiled and squeezed spinach

 

Red dough:

80 g of flour type 0

20 g of re-milled durum wheat semolina

1 medium egg

1 tablespoon of triple tomato paste

 

White dough:

160 g flour type 0

40 g of re-milled durum wheat semolina

4 egg whites

 

 

Filling:

300 g of fresh spinach

500 g of mixed ricotta (sheep and cow’s milk)

50 g of Parmigiano Reggiano

Salt and pepper

nutmeg

Seasoning:

100 g of butter

A few sage leaves

Preparing the 3 doughs.

Start by putting the flour and semolina on the pastry board creating a fountain in the center. Pour the egg whites into the center, beat lightly with a fork starting to incorporate a little flour from the edges. When the dough begins to take shape, continue working by hand until you get a soft and smooth dough. Wrap it in cling film and let it rest at room temperature for half an hour.

For the green and red mixture, follow the same procedure: together with the egg add cooked chopped spinach well squeezed to create the green dough, & tomato paste in the second to create the red dough.

Make the sheets of dough medium thickness with a rolling pin or with the sheeter, cut a part of the white one into strips of about 3 cm in width and along the entire length of the sheet. Then cut strips, like tagliatelle, 1 cm wide and always for the length of the sheet, of all three colours.

There will be 4 strips of pasta, 1 white (3cm wide), 1 green (1 cm), 1 red (1 cm) & another white (1 cm). Use the 3 cm strip of white dough as a base, by which you will apply the green strip, flanked by the white and red ones creating the Italian flag, along the length. Go over everything with a rolling pin or in the dough sheeter until you get a tricolour sheet of the desired thickness.

In this way you prepare more tricolour sheets.

Preparing the filling:

Wash the spinach thoroughly, boil them and let them cool in a colander. Chop them with a knife and add Parmigiano Reggiano, ricotta, salt, pepper, and nutmeg; mix everything, making sure it is not too liquidy.

Preparation of the ravioli:

On a tricolour sheet lay tufts of stuffing, using a saccapoche or a spoon, spaced about 5/6 cm. Cover with another tricolour sheet and, with the help of your hands, remove the air around the filling by making the two sheets stick together. With a pastry cutter, toothed if you prefer, cut the ravioli, and finish the edges.

Cooking:

Cook the ravioli in abundant salted water for about 3/4 minutes, depending on the thickness. In a pan, melt the butter over low heat, adding the sage. Drain the ravioli, toss them quickly in the pan with the butter and serve them hot.

Buon appetito!

INSTAGRAM: @SANJA_ZLOKAPA

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21 comments

Simona 10 Marzo 2021 at 18:35

Spettacolare questa ricetta!

Reply
Sanja Zlokapa 15 Marzo 2021 at 9:35

Grazie mille, sono contenta che le piaccia, continui a seguirci, ne arriveranno altre ☺️

Reply
Thais 10 Marzo 2021 at 18:48

It seems delicious !! Congrats for the recipe 😉

Reply
Sanja Zlokapa 15 Marzo 2021 at 9:44

Thank you very much, I’m glad you like it, keep following us, more recipes coming soon ☺️

Reply
Cassandra Torgerson 12 Marzo 2021 at 0:23

Ciao!!! A piece of Italy in my own kitchen!!!

Reply
Sanja Zlokapa 15 Marzo 2021 at 9:54

Yes, Italy on the plate, for colors and taste 😀. Thank you very much, I’m glad you like it, keep following us for other recipes 😉

Reply
Neda 13 Marzo 2021 at 13:50

Bravissima!!!
Squisiti i ravioli e bellissimi da vedere!!
Complimenti!!!

Reply
Sanja Zlokapa 15 Marzo 2021 at 9:45

Grazie mille 🤗. Sono davvero squisiti

Reply
Marco Bregolato 14 Marzo 2021 at 21:39

Complimenti, bravissima, Sanja! Quanta passione metti nelle tue delizie, come la pasta e le ricette che crei!

Reply
Sanja Zlokapa 15 Marzo 2021 at 21:18

Grazie Marco per queste bellissime parole ☺️. Cerco sempre di dare il meglio e sono contenta che questo si veda. A presto nuove ricette.

Reply
Debby 16 Marzo 2021 at 10:48

Sei fantastica 😍mi piace questa ricetta e non vedo l’ora di replicarla.
Complimenti
Debby

Reply
Sanja Zlokapa 16 Marzo 2021 at 11:58

Grazie mille Debby 🤗. Fammi sapere il risultato. Se avrai bisogno chiedimelo, ti aiuterò volentieri.

Reply
Dragana 16 Marzo 2021 at 10:54

It looks delicious. Bravo, Sanja 🥰

Reply
Sanja Zlokapa 16 Marzo 2021 at 11:59

Thank you Dragana 🤗. Pozdrav 😚

Reply
great_otter 16 Marzo 2021 at 11:27

Awesome! Must try it by myself

Reply
Sanja Zlokapa 16 Marzo 2021 at 12:01

Fantastic ☺️. I’m here for any questions or concerns. Let me know the result

Reply
Jovana Mitrovic Randjelovic 16 Marzo 2021 at 12:23

WoW! This looks amazing and Im sure that the taste is fantastic also. BRAVA!

Reply
Za svaciji ukus 16 Marzo 2021 at 12:59

Bravo! 👏🏻👏🏻👏🏻

Reply
Claudia 16 Marzo 2021 at 14:21

Bravissima Sanja❤️❤️❤️

Reply
Aurora Danica 16 Marzo 2021 at 15:33

Veoma ukusna tjestenina i lijepa za oko, brava 👍😍

Reply
Giuseppe gg 16 Marzo 2021 at 16:54

Come sempre una ricetta deliziosa, la tua pasta é sempre perfetta😊👍

Reply

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