~ Spinach and Ricotta Ravioli with Florentine Sauce ~ - Kitchen Encounters

Name: ~ Spinach and Ricotta Ravioli with Florentine Sauce ~ - Kitchen Encounters
Cuisine: European, Mediterranean, Italian
Ingredients: 4 Tab. Olive oil; 1/2 teaspoon dehydrated minced onion or onion powder; 1/2 teaspoon garlic powder; 1/2-3/4 teaspoon each sea salt and red pepper flakes; 1/2-3/4 teaspoon sea salt; 1-1 1/2 cups heavy or whipping cream cream, to control consistency; 1 cup whole milk ricotta cheese; 4 tablespoons finely-grated Parmigiano-Reggiano cheese; 1, 10-ounce box frozen, chopped spinach, thawed and drained; 2 10-ounce bags high-quality spinach & ricotta ravioli, preferably at room temperature; 4-6 tablespoons salted butter, cubed, at room temperature; 1 1/2-2 cups Florentine sauce, from above recipe, + any leftover sauce for serving at table side; 1/2-3/4 teaspoon each sea salt and red pepper flakes

4 steps

Updated at: Thu, 17 Aug 2023 13:41:50 GMT

Nutrition balance score

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Ingredients

7 servings

Florentine Sauce

4 tablespoonolive oil

½ teaspoononion

dehydrated, minced, or onion powder

½ teaspoongarlic powder

½ teaspoonsea salt

½ teaspoonred pepper flakes

½ teaspoonsea salt

1 cupsheavy cream

or whipping, to control consistency

1 cupwhole milk ricotta cheese

4 tablespoonsfinely-grated parmigiano-reggiano cheese

10 ouncefrozen chopped spinach

thawed and drained

Ravioli

2 x 10 ouncespinach & ricotta ravioli

high-quality, preferably at room temperature

4 tablespoonssalted butter

cubed, at room temperature

1 ½ cupsflorentine sauce

from above recipe any leftover sauce for serving at table side

½ teaspoonsea salt

½ teaspoonred pepper flakes

Instructions

Step 1

Thaw the spinach overnight in the refrigerator or in a colander placed in the sink with cold water dribbling over it. Once thawed, wad the spinach up in several layers of paper towels and squeeze as hard as possible to remove as much liquid as possible. Kept covered in the refrigerator, this task can be done a day ahead.

Step 2

In a 12" nonstick skillet over low, heat the olive oil. Add and stir in the dry seasonings. Add cream to skillet and increase heat to bring it to the point of steaming or barely simmering. Stir in the ricotta and the Parm-Regg. Simmer very gently for 1-2 minutes. Stir in the spinach and continue stirring until spinach is heated through. Remove from heat, cover, and set aside.

Step 3

In a wide-bottomed 4-quart stockpot bring 3 quarts of water to a boil. Add the sea salt. Add ravioli and cook until al dente, 3-4 minutes. Turn heat off. Thoroughly, drain the ravioli into a colander, then immediately return the hot pasta to the still hot stockpot and place the stockpot back on the still hot stovetop.

Step 4

Add the butter pieces. Using one or two spoons, ever-so-gently gently toss, like you would a salad, until butter is completely melted and ravioli are evenly coated in the slightly-salty butter. Add 1 1 1/2 cups of the sauce and toss again until the ravioli are evenly enrobed in the buttery-rich Spinach-laced sauce. Cover and set aside about 4-5 minutes, to allow the ravioli to absorb the excess sauce. Uncover, gently stir, then, add more sauce, if and as necessary, in small increments, until desired consistency is reached. Serve leftover sauce at table side.

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