The rustic stuffed ravioli are really delicious, easy to make, and especially quick.
I made them with a dough similar to shortcrust pastry and shaped them like ravioli because they are convenient to take to work for lunch… yes, I made them thinking about my husband’s lunch to avoid the classic sandwich.
I filled them with spinach, mozzarella, and egg, but of course, you can choose an alternative filling to your liking.
If you want a quick dinner solution, you can use the dough as a base for a rustic pie and fill it as I did or with other ingredients.
Just follow my recipe and discover how good they are!!!
If you make this or other recipes from my blog, feel free to send me your photos and I’ll post them on my Facebook page under your name.
Approx. 378 Kcal per ravioli
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 12 ravioli
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients to make Rustic Stuffed Ravioli
- 21 oz all-purpose flour
- 2/3 cup sunflower or corn oil
- 2/3 cup water
- 2/3 cup whole milk
- 3 1/2 tsp salt
- 1.1 lbs fresh cleaned spinach
- 1 large egg
- 2 tbsps grated Parmesan cheese
- 5 oz mozzarella
- 2 cloves garlic
- 3 tbsps extra virgin olive oil
- to taste salt
- to taste pepper
Preparation of Rustic Stuffed Ravioli
In the food processor or by hand, prepare the mixture by combining all the ingredients and mixing until you get a homogeneous and well-combined dough.
Let it rest for at least 30 minutes covered.
Now let’s make our savory ravioli by thoroughly washing the spinach, then take a pan, add the extra virgin olive oil, add the halved garlic cloves and sauté them, then add the spinach, salt, pepper, a little water, and let it cook until slightly al dente.
Take the cooked and cooled spinach, add the beaten egg, Parmesan, and mix well. Create the ravioli with a mold as I did, or by freehand cutting circles from our dough, obtaining a thickness not too thin, but not too thick either… the dough should have a certain consistency… fill them with the spinach mixture, crumble the mozzarella on top, close them into ravioli and seal them well.
Place the ravioli on a baking sheet lined with parchment paper and bake in a preheated oven at 375°F for about 20 minutes, checking the cooking.
Serve preferably hot, although they are not bad when cold.
