Ravioli filled with ricotta and spinach is a classic recipe and a great way to start making pasta.
The pasta we will make for this recipe involves a fresh dough that uses flour and eggs, similar to tagliatelle. This recipe pays tribute to Emilia Romagna, where the fresh pasta tradition originates.
Ricotta and spinach ravioli are like a timeless classic, loved for their unique and delicate taste. The combination of ricotta and spinach makes for a delightful mix of flavours, so it’s a favourite for many food lovers. Treat your guests this Sunday to the irresistible homemade ricotta and spinach ravioli. We can top this ravioli with melted butter and sage sauce, finished with lemon zest and pepper.
Although fresh pasta originated in Emilia Romagna, it was initially a dish enjoyed by high society. However, it soon became a favourite of farm workers. Stuffed pasta appeared first in Italian gastronomy in the 1500s, especially in the northern regions such as Lombardy. It was popular among the courts of aristocrats in Milan and Mantua. As time passed, specific preparations became increasingly popular and eventually trickled down to humbler classes who served them on feast days. Thus, stuffed pasta passed from the Italian court to the Italian regional kitchen.
Ravioli filled with ricotta and spinach, contains cow milk cheese, flour, butter, nutmeg and eggs. Alterations due to dietary requirements can be made by contacting us in advance.
If you want to learn more vegetarian Italian dishes, here are a few: Sicilian Eggplant Caponata, Eggplant Parmigiana, Orecchiette Norma Style, and Gnocchi with Sorrentina Sauce.
Ravioli filled with ricotta and spinach
FRESH PASTA a classic recipe and a great way to start making pasta.
The pasta we will make for this recipe involves a fresh dough that uses flour and eggs, similar to tagliatelle. This recipe pays tribute to Emilia Romagna, where the fresh pasta tradition originates.
Ricotta and spinach ravioli are like a timeless classic, loved for their unique and delicate taste. The combination of ricotta and spinach makes for a delightful mix of flavours, so it’s a favourite for many food lovers. Treat your guests this Sunday to the irresistible homemade ricotta and spinach ravioli. We can top this ravioli with melted butter and sage sauce, finished with lemon zest and pepper.
Although fresh pasta originated in Emilia Romagna, it was initially a dish enjoyed by high society. However, it soon became a favourite of farm workers. Stuffed pasta appeared first in Italian gastronomy in the 1500s, especially in the northern regions such as Lombardy. It was popular among the courts of aristocrats in Milan and Mantua. As time passed, specific preparations became increasingly popular and eventually trickled down to humbler classes who served them on feast days. Thus, stuffed pasta passed from the Italian court to the Italian regional kitchen.
Ravioli filled with ricotta and spinach, contains cow milk cheese, flour, butter, nutmeg and eggs. Alterations due to dietary requirements can be made by contacting us in advance.
If you want to learn more vegetarian Italian dishes, here are a few: Sicilian Eggplant Caponata, Eggplant Parmigiana, Orecchiette Norma Style, and Gnocchi with Sorrentina Sauce.
Ravioli filled with ricotta and spinach
FRESH PASTA a classic recipe and a great way to start making pasta.
The pasta we will make for this recipe involves a fresh dough that uses flour and eggs, similar to tagliatelle. This recipe pays tribute to Emilia Romagna, where the fresh pasta tradition originates.
Ricotta and spinach ravioli are like a timeless classic, loved for their unique and delicate taste. The combination of ricotta and spinach makes for a delightful mix of flavours, so it’s a favourite for many food lovers. Treat your guests this Sunday to the irresistible homemade ricotta and spinach ravioli. We can top this ravioli with melted butter and sage sauce, finished with lemon zest and pepper.
Although fresh pasta originated in Emilia Romagna, it was initially a dish enjoyed by high society. However, it soon became a favourite of farm workers. Stuffed pasta appeared first in Italian gastronomy in the 1500s, especially in the northern regions such as Lombardy. It was popular among the courts of aristocrats in Milan and Mantua. As time passed, specific preparations became increasingly popular and eventually trickled down to humbler classes who served them on feast days. Thus, stuffed pasta passed from the Italian court to the Italian regional kitchen.
Ravioli filled with ricotta and spinach, contains cow milk cheese, flour, butter, nutmeg and eggs. Alterations due to dietary requirements can be made by contacting us in advance.
If you want to learn more vegetarian Italian dishes, here are a few: Sicilian Eggplant Caponata, Eggplant Parmigiana, Orecchiette Norma Style, and Gnocchi with Sorrentina Sauce.