Ravioli with Spinach-Ricotta Filling and Fried Chanterelles

Yields2 servings
CuisineItalian
CategoryMain course

Preparation Time1 hour 25 minutes
Cooking Time15 minutes
Total Time1 hour 40 minutes

Markus Stumpf

Ravioli with a spinach-ricotta filling and fried chanterelles in a white wine and Grana Padano sauce.

Ingredients Pasta Dough

300 g semola flour
3 eggs
1 tbsp olive oil
2 tbsp water

Ingredients Filling

200 g spinach
250 g ricotta
50 g Grana Padano
1 clove garlic
1 tbsp lemon juice
1 pinch nutmeg
salt
black pepper

Ingredients Sauce

200 g chanterelles
1 onion (red)
2 cloves garlic
50 g Grana Padano
200 ml white wine
20 g butter
20 g parsley

Ingredients: semola flour
Semola flour with eggs
Finished pasta dough
Ingredients: spinach
Blanched spinach
Ingredients: grated Grana Padano
Ricotta with garlic, pepper, salt, nutmeg and lemon juice
Finely chopped blanched spinach
Ricotta with spinach
Ricotta with spinach and Grana Padano
Finished filling made from ricotta, spinach and Grana Padano
Pasta dough on a floured work surface
Rolling out the pasta dough
Pasta dough with filling
Finished ravioli
Ingredients: chanterelles
Ingredients: chopped parsley
Ingredients: onion and garlic
Ravioli ready to be cooked
Sauce: onion, garlic, chanterelles, white wine
Sauce: onion, garlic, chanterelles, white wine, Grana Padano
Sauce with butter pieces being incorporated
Sauce with parsley
Ravioli floating on the surface
Ravioli mixed with the sauce
Finished dish: Ravioli with spinach-ricotta filling and fried chanterelles in a white wine and Grana Padano sauce
Finished dish: Ravioli with spinach-ricotta filling and fried chanterelles in a white wine and Grana Padano sauce

Instructions Pasta Dough

Pour the semola flour onto a work surface and make a large well in the center (the one in the photo is too small).
Add the 3 eggs to the well. First whisk the eggs, then add the oil and water and gradually incorporate the flour, for example using a fork.
Then knead the dough by hand until smooth.
Wrap the dough in cling film and let it rest for at least 45 minutes.

Instructions Filling

Blanch the spinach in a little salted water.
Drain well and finely chop.
Grate the garlic clove.
In a bowl , mix the ricotta with salt, pepper, lemon juice, nutmeg and garlic.
Stir in the spinach and then the Grana Padano.

Instructions Sauce

Finely dice the onion.
Grate the garlic.
Chop the parsley.
Cut the butter into small cubes.

Instructions

After the resting time, roll out about one third of the dough into a long strip on a floured work surface.
Using a piping nozzle or two teaspoons, place small portions of the filling at regular intervals on one half of the dough, then fold the other half over.
Firmly press the dough together between the portions with your fingers, then cut out the ravioli using a ravioli cutter or a knife .
Bring salted water to a boil in a pot .
Once the water is boiling, add the ravioli and let them cook until they float to the surface.
Meanwhile, sauté the onion, garlic and chanterelles in a pan .
Deglaze with the white wine, add the parsley, bring briefly to a boil and stir in the Grana Padano.
Stir in the butter pieces and allow them to melt.
Carefully remove the ravioli from the water using a ladle , add them to the sauce and gently mix everything together.
Transfer the dish to plates and grate a little Grana Padano over the top.

Nutrition (per serving)

Nutrition information is calculated using an ingredient database and should be considered an estimate. Actual values may vary depending on ingredients and portion sizes.