Spinach ravioli with spinach and brillat-savarin

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Preparation time: 1 hour
Resting time: 2 hours

Cooking time: 5 minutes

For 4 people


  • For the dough :
    • 300 g flour
    • 3 eggs
    • 1 tablespoon of olive oil
    • 1 pinch of salt
  • For the filling
    • 400 g fresh spinach
    • 60 g of Brillat-Savarin
    • 1 tablespoon of olive oil
    • Salt and pepper

Pour the flour into the bowl of the food processor, add the salt, then the eggs and olive oil. If the dough seems a little dry, add a little water (the dough should be soft). Form a ball, wrap and leave to rest in a cool place for 2 hours.

Wash the spinach and remove the midrib with a knife. Cook in a large volume of salted water for a few minutes. Drain well, remove as much water as possible. Chop the spinach coarsely, cut the Brillat-Savarin into small pieces. Mix everything together gently with a fork, adding a little olive oil.

Once the dough has rested, divide it into 4 pieces and pass it through a rolling machine several times to obtain a smooth dough (you can adjust the rolling machine according to your taste to obtain a more or less thick dough).

Roll out a sheet of dough on a floured work surface. Place small balls of filling on the dough at regular intervals, making sure there is enough room to shape the ravioli. Using a brush, lightly moisten the dough between the small balls of filling (this will help to seal the ravioli). Place a sheet of dough over the first one. Cut out the ravioli with a cookie cutter. Use your fingers to lightly seal the ravioli.

Continue until you run out of dough. The number of raviolis depends on the size and thickness of the ravioli (about 4 people).

Bring a large volume of salted water to the boil and immerse the ravioli in it for a few minutes (as the dough is fresh, cooking is quick). When the ravioli rises to the surface, they are cooked.

Take them out of the water, drizzle with olive oil, season and enjoy.