Ravioli de ricotta y espinacas con salsa de calabaza

Hello everybody, it's Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, Ravioli de ricotta y espinacas con salsa de calabaza. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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To begin with this particular recipe, we must prepare a few components. You can have Ravioli de ricotta y espinacas con salsa de calabaza using 15 ingredients and 7 steps. Here is how you can achieve it.

Ingredients and spices that need to be Make ready to make Ravioli de ricotta y espinacas con salsa de calabaza:

1. Para la pasta casera:
2. 175 gr harina
3. 1 huevo
4. 2 yemas
5. sal
6. Acompañamiento
7. espinacas
8. ricotta
9. parmesano
10. 1 trozo calabaza
11. 1 brick pequeño nata para cocinar
12. al gusto sal
13. al gusto nuez moscada (opcional)
14. al gusto albahaca y/o orégano
15. al gusto mezcla de pimientas

Steps to make to make Ravioli de ricotta y espinacas con salsa de calabaza

1. Prepara la pasta casera: coloca la harina en un bol y haz un agujero en medio. Echa el huevo y las dos yemas. Amasa con una mano apretando y soltando hasta formar una pasta. Si resulta seca añade una cucharada de agua y sigue trabajando la masa. Haz una bolita, tápala con film y deja reposar 30 minutos.
2. Para el relleno: mezcla en un bol las espinacas previamente cocidas y escurridas (importante que no tengan agua) el ricotta, el parmesano y sal. La nuez moscada es opcional y al gusto. Prueba la mezcla para asegurarte de que está sabrosa.
3. Trabaja la masa con un rodillo sobre una superficie lisa y usando harina para que no se pegue. Si tienes máquina, será más rápido. Pásala varias veces para que quede fina.
4. Estirada la masa ve colocando montoncillos de relleno con una cuchara. Puedes cortar la masa, bien con un cuchillo alrededor de cada montón cerrando cada uno a modo de saquito a mano, bien usando un molde para raviolis (suelen ser circulares y dentados).
5. Para la salsa: pelar y cocer la calabaza. Una vez cocida, escurrirla y rehogar con nata para cocinar y medio vaso de leche. Salpimentar la mezcla y dejar que se haga a fuego bajito removiendo para que no se pegue. Una vez haya engordado la salsa, retirar del fuego, licuar con la batidora y dejarla fina. Volver a probar para rectificar de sal y pimienta.
6. Cocer los raviolis en agua salada y retirar una vez floten. Al ser pasta fresca se hace en unos poquitos minutos.
7. Colocar en cada plato entre 5 y 7 raviolis, regar con la salsa y espolvorear con pimienta recién molida, orégano y/o albahaca.

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