Ravioli with spinach and ricotta in a creamy sauce with bacon
Preparation. Ravioli with spinach and ricotta in a creamy sauce with bacon
- Spinach – 100g
- Ricotta Cheese – 100 gr
- Onions – 2 pcs
- flour – 1 cup
- Egg yolk – 1 pc
- The water is warm – 50-70 ml
- Olive oil
- Bacon – 150 g
- Cream 20% – 200ml
The dough for the ravioli. Lightly whisk the eggs. On the table sift the flour in the center of a roller coaster make a hole and pour the eggs with water, a pinch of salt. Start knead the dough by hand until tight consistency. The finished dough cover with a towel and leave the “rest”.
The filling for ravioli. If you have fresh spinach, then chop it and boil in salted water until tender, strain it through a colander of excess fluid. If frozen semi-finished product, the defrost pre-fry with a little water in the butter until soft. Finely chop the onion and sauté until transparent. In a bowl, combine spinach, and ricotta cheese. You can add these cheeses like Parmesan or Grana PANADI.
The sauce for the ravioli. Onions finely chopped and fry until golden brown. Stripes bacon fry with onions until tender, pour the cream and simmer until it evaporates excess moisture.
“Rested” dough is cut into two equal parts. Roll out with a special attachment for a harvester or a simple rolling pin (2 mm thick). Whisk the egg whites whisk. In the first part of a teaspoon of prepared stuffing lay (the distance between the filling 5 cm). Culinary brush grease free dough between the filling and cover with the second part of the rolled sheet. Good press your fingers to the sheets from sticking together. Embossed with a knife, cut the ravioli into squares. In a saucepan, boil water, cook ravioli podsolite and a couple of minutes.
Assembling the dish. Slotted spoon, remove the finished ravioli on a plate, pour the sauce and top with grated cheese pritrusite.