Vegetarian
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This recipe may contain allergens
Su Böreği
Hard 1 hr 41 min~280 kcal 5/10
🥟
Spinach Ricotta Ravioli
Fresh egg pasta wraps spinach, ricotta, lemon, and nutmeg, then finishes in sage butter.
Hard⏱️ 1 hr 44 min📖 1 min readServes 4~590 kcal🇮🇹 Italian🌍 Full translation
70 min prep 14 min cook 20 min rest
- #For Guests
- Vegetarian
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 1 h 44 min- Prep1 h 10 min
- Resting/Marinating20 min
- Cooking14 min
Ingredients
4 servings
Quick:
For the dough
- 300 gr 00 flour
- 3 adet Eggs
- 2 adet Egg yolks
For the filling
- 250 gr Spinach
- 300 gr Ricotta cheese
- 80 gr Parmesan
- 1 çay kaşığı(~5 ml) Lemon zest
- 0.3 çay kaşığı(~1.5 ml) Nutmeg
For the sauce
- 60 gr Butter
- 10 adet Sage leaves
General
- 1 tatlı kaşığı(~10 ml) Salt
What else can I make with these ingredients?
Instructions
- 1
Put the 00 flour on the counter and knead a firm dough with the eggs and egg yolks.
- 2
Wrap the dough and rest for 30 minutes so it can be rolled thinly without cracking.
30 min30:00 - 3
Wilt the spinach in boiling water for 1 minute, then drain.
1 min01:00 - 4
Squeeze the spinach dry and mix with ricotta, parmesan, lemon zest, nutmeg, and salt.
- 5
Roll the dough thinly and portion the filling with space between each mound.
- 6
Seal the ravioli and press the edges tightly, pushing out the air.
- 7
Boil the ravioli in salted water for 3 minutes.
3 min03:00 - 8
Foam the sage leaves in butter for 2 minutes.
2 min02:00 - 9
Toss the ravioli with sage butter and serve hot.
💡 Tip: Squeezing the filling very dry keeps the ravioli from opening while boiling.
🍽️ Serving suggestion: Serve hot with grated parmesan and freshly ground black pepper.
Good sources
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
- Protein source
- Iron
- Calcium
- Vitamin C
- Vitamin B12
- Folate
Nutrition (per serving)
~590
kcal calories
24
g protein
62
g carbs
28
g fat
Protein 16%Carbs 42%Fat 42%
GI 9 · Low GIGL 6 · Low GL
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
This recipe may contain allergens
- Gluten
- Egg
- Milk
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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FAQ
How many servings does Spinach Ricotta Ravioli make?
This recipe serves 4.How long does Spinach Ricotta Ravioli take?
Prep 70 minutes, cooking 14 minutes, including 20 minutes of passive resting; 104 minutes in total.Is Spinach Ricotta Ravioli difficult?
This recipe is rated hard.How many calories does Spinach Ricotta Ravioli have?
Approximately 590 kcal per serving. Protein: 24g, carbs: 62g, fat: 28g.Which allergens does Spinach Ricotta Ravioli contain?
This recipe contains Gluten, Egg, Milk. Check it against your dietary needs.Which cuisine does Spinach Ricotta Ravioli belong to?
This recipe belongs to Italian cuisine.How many ingredients does Spinach Ricotta Ravioli need?
This recipe needs 11 ingredients.
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