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My recipe

Spinach and ricotta open ravioli with quail egg

Introduction

This is another idea how to present pasta, ricotta and spinach – one of the favourite Italian combinations.

Spinach and ricotta open ravioli with quail egg

  • 6 lasagne sheets
  • 200 g ricotta
  • 200 g fresh spinach
  • 6 tbsp Pesto
  • 50 g Parmigiano
  • 12 quail eggs
  • Blanch the spinach in a salted boiling water for 1 min, refresh under the cold water
  • drain well and chop finely
  • In a pan heat a bit of vegetable oil, add spinach and cook for a couple of minutes. Add seasoning.
  • Mix together the ricotta, pesto, cheese and spinach
  • Cook the pasta sheets until ready, cut each sheet in two
  • Brush the muffin tins with the oil and lay in the halved pasta

Spinach and ricotta open ravioli with quail egg

  • Spoon in the filling and bake for 10 min at 220C
  • Serve with the poached quail egg on top
Thoughts and Ideas

You can use fresh pasta. I don’t blanch the spinach, I fry it in a pan until wilted down. If you plan to use frozen spinach, thaw it first and squeeze out as the water.