Photo: Chiara Conti
Cheese and spinach ravioli with burnt butter recipe
12 ingredients
30 min + 10 min
6 people
openrecipes
In Italian cooking, vegetables form the essence of great Italian cooking and are treated with a great deal of respect. This dish is a classic example of this.
Estimated Nutrition (whole recipe, rough)
799
Calories
40g
Protein
45g
Fat
55g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Buffalo | not in our table | 0 |
| Semolina | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 330 baby English spinach
- g fresh ricotta cheese
- 260 freshly grated Parmigiano Reggiano cheese, plus extra, to serve
- g grated aged buffalo mozzarella cheese
- 130 beaten free-range or organic egg
- g freshly grated nutmeg, to taste
- 100 fine sea salt, to taste
- g freshly ground black pepper, to taste
- 65 fresh egg pasta dough
- g fine semolina, for dusting
- 1 salted butter, chopped
- pinch sage leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes