Tofu Ricotta Spinach Ravioli (두부 리코타 시금치 라비올리)
Fresh ravioli filled with ricotta, tofu, and spinach tastes light yet creamy, with Parmigiano and nutmeg adding gentle savory depth.
Instructions
- 1
Press tofu dry, blanch spinach, squeeze out moisture, and finely chop.
- 2
Mix ricotta, tofu, spinach, Parmigiano, egg, nutmeg, salt, and pepper into filling.
- 3
Pipe or spoon filling onto pasta sheets, brush edges with water, and cover with another sheet.
- 4
Press out air pockets, seal firmly, and cut into squares with a ravioli cutter.
- 5
Boil ravioli in salted water for 3-4 minutes until they float, then drain.
- 6
Infuse butter with sage in a pan, then gently coat the ravioli for 30 seconds.
- 7
Plate, then finish with extra pepper and grated cheese.
Tips
Nutrition (per serving)
Adjust Servings
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