Ravioli aperti

Name: ravioli aperti
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 300 g leaf spinach (frozen) thawed; 100 g ricotta (container 250 g) stirred loose; 100 g mortadella (meat products) finely chopped; 1 egg; 100 g flour sifted; 150 g Parmesan cheese grated; tl nutmeg freshly grated; 50 g butter; 8 leaves fresh sage (from bag of Italian mix 20 g) in strips

A tasty Italian recipe. The starter contains the following ingredients: meat, leaf spinach ((frozen) thawed), ricotta ((container 250 g) loosened), mortadella (meat products) (chopped), egg, flour (sifted), Parmesan cheese (grated), nutmeg ( freshly grated), butter and fresh sage ((from bag Italian mix 20 g) in strips).

Ingredients

Directions

Let the thawed spinach drain well in a colander, press out as much moisture as possible.
Mix the spinach with the ricotta, the mortadella, the egg, the flour and 2/3 of the cheese.
Season with salt, pepper and nutmeg.
Sprinkle your hands with flour and form 40 oval balls of the mixture.
Meanwhile, bring in a large pan of water with salt to the boil.
Cook the ravioli balls in 4-5 portions.
They are cooked when they come to the surface.
Take them out of the pan with a slotted spoon and keep them warm under aluminum foil until use.
In the meantime, heat the butter with the sage in another pan.
Pour the sage butter over the ravioli and sprinkle the dish with the rest of the cheese..