Name: Spinach Ravioli
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 1
Cuisine: Ukrainian
Ingredients: Spinach - 500 g; Eggs C0 - 2 pcs.; Curd 2% - 100 g; Flour - 150 g; Swiss cheese - 75 g; Semolina - to taste; Vegetable oil 2 tbsp. l. - 1 tbsp.; Salt - to taste; Butter 82.5% - 1 tbsp.

Ukrainian

Discover the world of homemade Italian cuisine with these delightful spinach ravioli! The tender, handmade pasta perfectly complements the aromatic filling of fresh spinach, ricotta, and Swiss cheese. While this recipe requires a little effort, it will reward you with an unforgettable taste and become a true centerpiece for your table. Ideal for lunch or dinner, and perfect for vegetarians.

First, sift the flour and semolina, then mix them thoroughly. Place the resulting mixture in a mound on a clean work surface. Ensure the semolina is very finely ground – this is key to perfect dough. Make a well in the center of the mound and carefully crack the eggs into it. Add a pinch of salt and a little butter.

Now for the fun part: knead the dough by hand! This will take at least 10 minutes. Periodically, slap the dough against the table to make it perfectly smooth and elastic. The better you knead the dough, the more tender your ravioli will be.

Wrap the prepared dough in plastic wrap and refrigerate it for 30 minutes. Cold is ravioli dough's best friend, making it more pliable. Some even suggest kneading the dough while dipping your hands in cold water.

Lightly flour your work surface and roll out the dough into a very thin sheet. To prevent the dough from drying out, work with small portions at a time.

Meanwhile, prepare the filling. Wash the spinach thoroughly, chop it, and blanch it in boiling salted water for just 2 minutes. Drain it in a colander to remove excess liquid. Grate the cheese. In a large bowl, combine the spinach, cottage cheese, and grated cheese. Season with salt and pepper to taste.

Roll out the dough into two large rectangular sheets, trimming the edges for neatness. On one of the sheets, place the filling in small portions (1 tablespoon each), leaving about 6 cm between them. Brush the dough around the filling with water or beaten egg.

Cover the filling with the second sheet of dough. Gently press the dough around each portion of filling with your fingers to seal the layers well. Using a ravioli wheel or a regular knife, cut the ravioli into square shapes. Boil them in salted water for 3-4 minutes until cooked through.

Spinach Ravioli

Noodles with chicken and vegetables in a pan is a dish that combines ease of preparation with a rich, homemade taste. Tender pieces of chicken, juicy vegetables, and aromatic spices create a harmonious composition, complemented by appetizing vermicelli. Thanks to light frying, the ingredients retain their freshness and natural sweetness, and the entire dish acquires an appetizing aroma and deep flavor.

The peculiarity of this recipe is that the main course and side dish are cooked simultaneously in one pan, which significantly saves time and effort. The vermicelli soaks up the juices and aroma of the chicken and vegetables, so it doesn't require separate boiling or additional sauces. This is an excellent option for a delicious and balanced dinner when you want to cook something quick, simple, and truly homemade.

In addition to onions and carrots, you can add chopped bell pepper, green beans, or frozen green peas to the chicken.

Noodles with chicken and vegetables in a pan

I really love cauliflower and all the dishes made with it! So today I suggest making pasta, baked with cauliflower sauce under cheese. For this dish, I recommend using penne pasta made from durum wheat. Its shape allows the sauce to penetrate inside the tubes, which makes each piece especially fragrant and tasty. Pasta with cauliflower sauce is tender, creamy and very tasty. I am sure you will love this recipe for its simplicity, great taste and availability of ingredients. You can use both fresh and frozen cauliflower for the sauce.


Pasta baked with cauliflower sauce


Italian

Spaghetti with meatballs in tomato sauce may seem like an ordinary dish, but there are a few features that make it special. First, the ground beef is enriched with freshly prepared garlic paste and aromatic herbs, which gives the meatballs a refined texture, rich flavor, and appetizing aroma. The sauce for the meatballs is made from canned tomatoes and fresh basil, excluding the use of ketchup or tomato paste. The result is a dish of high culinary standard, especially if the spaghetti is cooked to an "al dente" state, avoiding overcooking.

Spaghetti with meatballs in tomato sauce

Caprese pasta is the perfect cool and refreshing summer dish. White balsamic vinegar infused with lemon adds a delightful twist to this classic dish.

Caprese pasta with Thai basil

Noodles in butter are very easy to make from your favorite pasta, butter, Parmesan cheese, salt, and pepper – it's a quick and simple dish that children will love. To enhance the flavor, you can add fresh herbs and a bit of lemon juice. It is perfect to serve as is or with steak, chicken, or meatballs. This is such a delicious recipe, but I get a lot of questions about how to make it.

Spinach Ravioli

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For dough:

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For filling:

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