{"id":14835,"date":"2022-02-15T11:49:09","date_gmt":"2022-02-15T11:49:09","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2022\/02\/15\/selbstgemachte-ravioli-mit-spinat-pasta-und-kase-fullung-serviert-mit-pilz-sauce\/"},"modified":"2024-04-14T19:45:54","modified_gmt":"2024-04-14T11:45:54","slug":"selbstgemachte-ravioli-mit-spinat-pasta-und-kase-fullung-serviert-mit-pilz-sauce","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2022\/02\/15\/selbstgemachte-ravioli-mit-spinat-pasta-und-kase-fullung-serviert-mit-pilz-sauce\/","title":{"rendered":"Homemade Ravioli with Spinach Pasta and Cheese Filling, served with Mushroom Sauce"},"content":{"rendered":"\n
\"Selbstgemachte<\/figure>\n\n\n\n
\n \n

Homemade Ravioli with Spinach Pasta and Cheese Filling, served with Mushroom Sauce<\/h3>
Pane-Bistecca<\/div><\/div>\n
\n n my many pasta classes we have as I mentioned here<\/a>, made many different Ravioli. This is one of these recipes. The Ravioli are made with a spinach dough for the color green, filled with cheese (white) and served with a mushroom sauce (brown). Delicious! Once you have made your own Ravioli you will never buy them again!\n

\n\t\tOnce you’ve made ravioli yourself, you’ll only make them at home again! <\/div>\n
\n
\n <\/i>\n
\n
Prep time<\/div>\n
40 min<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Rest time<\/div>\n
30 min<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Cooking time<\/div>\n
10 min<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Portions<\/div>\n
4-6<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Total time<\/div>\n
1 h 20 min<\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n
\n\n\t

Ingredients<\/h4>\n

For the color:<\/h4>\n\t
    \n\t
  • <\/i>

    Blanch 50 g of fresh spinach for 3 minutes, then blend, let cool in the fridge<\/p><\/li>\n

    Pasta Dough (for approx. 40 pieces)<\/h4>\n\t
  • <\/i>

    300 g Flour<\/p><\/li>\n\t

  • <\/i>

    2 Eggs<\/p><\/li>\n\t

  • <\/i>

    1 Egg yolk (keep the egg-white for later)<\/p><\/li>\n\t

  • <\/i>

    pureed Spinach<\/p><\/li>\n

    The Filling:<\/h4>\n
  • <\/i>

    250 g Boursin or other herb cheese<\/p><\/li>\n\t

  • <\/i>

    100 g Cream Cheese<\/p><\/li>\n\t

  • <\/i>

    1 handful of chopped Parsley<\/p><\/li>\n\t

  • <\/i>

    Pepper to taste<\/p><\/li>\n

    Sauce:<\/h4>\n
  • <\/i>

    4 Garlic cloves, chopped<\/p><\/li>\n\t

  • <\/i>

    \u00bd Bunch Parsley, chopped<\/p><\/li>\n\t

  • <\/i>

    100 g Button Mushrooms, chopped<\/p><\/li>\n\t

  • <\/i>

    Salt and Pepper<\/p><\/li>\n

  • <\/i>

    Paprika<\/p><\/li>\n\t

  • <\/i>

    Chili Flakes<\/p><\/li>\n\t

  • <\/i>

    some Oil<\/p><\/li>\n\t

  • <\/i>

    some Cream<\/p><\/li>\n\t \n\t \n\t <\/ul>\n\n\t <\/div>\n <\/div>\n \n

    \n

    Instructions<\/h4>\n
    \n
    1<\/div>\n
    \n

    Step 1<\/h4><\/div>\n
    The green color can be prepared 1 day ahead. <\/div>\n <\/div>\n <\/div>\n
    \n
    2<\/div>\n
    \n

    Step 2<\/h4><\/div>\n
    Knead the ingredients for the dough together and let rest for 30 minutes. \n<\/div>\n <\/div>\n <\/div>\n
    \n
    3<\/div>\n
    \n

    Step 3<\/h4><\/div>\n
    Mix all ingredients for the filling together and fill into a piping bag.\n<\/div>\n <\/div>\n <\/div>\n
    \n
    4<\/div>\n
    \n

    Step 4<\/h4><\/div>\n
    Roll the dough out into long sheets (up to number 5 on pasta machine)\n<\/div>\n <\/div>\n <\/div>\n
    \n
    5<\/div>\n
    \n

    Step 5<\/h4><\/div>\n
    Put the sheets onto floured towels and add teaspoon size fillings onto the lower part of the long sheets. Make them approx. 2-3 cm apart. Brush the top part of the sheets with egg-white and fold over the filling. Press the dough sheets between the fillings well together, then press the front well together. Cut the ravioli into size. Put onto a baking paper.\n<\/div>\n <\/div>\n <\/div>\n
    \n
    6<\/div>\n
    \n

    Step 6<\/h4><\/div>\n
    (Ravioli can be frozen! You can prepare them this far and keep them in the fridge for 1 day!) Simmer them in salted water for 5-8 minutes.\n<\/div>\n <\/div>\n <\/div>\n
    \n
    7<\/div>\n
    \n

    Step 7<\/h4><\/div>\n
    Fry all of the ingredients for the sauce (except the cream) up and let water reduce, then add some whipping cream to taste. Also add the leftover cheese filling. Mix well and add to cooked Ravioli. Serve hot!\n<\/div>\n <\/div>\n <\/div>\n\n <\/div>\n \n
    \n

    Notes<\/h4>\n Your guests will be amazed! <\/div>\n <\/div>\n\n\n\n
    \"\"<\/figure>\n\n\n\n
    \"\"<\/figure>\n\n\n\n
    \"\"<\/figure>\n\n\n\n
    \"\"<\/figure>\n\n\n\n
    \"\"<\/figure>\n\n\n\n
    \"Selbstgemachte<\/figure>\n\n\n\n
    \"Selbstgemachte<\/figure>\n\n\n\n
    \"Selbstgemachte<\/figure>\n\n\n\n
    \"Selbstgemachte<\/figure>\n\n\n\n
    \"Selbstgemachte<\/figure>\n\n\n\n
    \"Selbstgemachte<\/figure>\n\n\n
    \n
    \"\"<\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"

    Homemade Ravioli with Spinach Pasta and Cheese Filling, served with Mushroom Sauce Pane-Bistecca n my many pasta classes we have as I…<\/p>\n","protected":false},"author":4,"featured_media":157462,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[639,139,129,85,22,44,54,21,140,99,6,153,302,62,278,23],"tags":[131,58,25,67,157,303,68,279,27],"class_list":{"0":"post-14835","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-from-around-the-world","8":"category-chili","9":"category-dumplings","10":"category-eggs","11":"category-vegetables","12":"category-main-dishes","13":"category-italien","14":"category-cheese","15":"category-garlic","16":"category-herbs","17":"category-pasta","18":"category-mushrooms","19":"category-ravioli-tortellini","20":"category-sauce","21":"category-spinach","22":"category-vegetarisch","23":"tag-dumplings","24":"tag-italien","25":"tag-kaese","26":"tag-pasta","27":"tag-pilz","28":"tag-ravioli","29":"tag-sauce","30":"tag-spinach","31":"tag-vegetarisch","32":"post_format-post-format-gallery"},"yoast_head":"\nSelbstgemachte 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