Ravioli con Spinaci

Ravioli stuffed with spinach & ricotta

Preparation info

  • 6

    • Difficulty


Appears in

A Table in Tuscany

By Leslie Forbes

Published 1985

  • About

Although pasta is not as much a speciality in Tuscany as it is in Emilia-Romagna, it is still very popular. This recipe is one of the best Tuscan ways of serving fresh pasta, but the same ingredients for the dough may also be used to produce tagliatelle or pappardelle.


    Pasta Ingredients

  • 11-13 oz/300-375 g plain unbleached flour
  • 3 eggs


  1. First make the stuffing. Wash the spinach and put it into a saucepan with just the water that clings to the leaves. Add the salt. Cover and cook for 15-20 minutes, until tender. Drain, squeeze out moisture and chop very finely. Mix together with the other ingredients & salt to taste.
  2. To make the pasta sift the flour with the salt on to a wooden table. Make