Recette Ravioles aux épinards au Chabichou du Poitou Sèvre & Belle

Recipe ravioli with Chabichou du Poitou Sèvre & Belle !

For this recipe, you will need :

Preparation :

Pour the pastry :

  • 300 g of flour
  • Salt
  • 2 tablespoon oil
  • 3 eggs

Pour the filling :

Preparation of the dough:

  1. In a bowl, add the flour. Make a well and add the eggs and oil.
  2. Knead until you get a smooth paste. Keep kneading to develop the elasticity of the dough.
  3. Cover and let the dough rest for 30 minutes to 1 hour.

Preparing the filling:

  1. In a bowl, use your fingers to mix the spinach with the Chabichou du Poitou Sèvre & Belle.
  2. Season with salt, pepper and basil.
  3. Once rested, roll out the dough as thinly as possible.
  4. Cover it and let it rest for at least 1 hour.
  5. Using a knife, start tracing the squares on half of the dough, to make it easier to cut the ravioli.
  6. Garnish with stuffing. Spread egg yolk on the parts that will be welded (edge ​​of the ravioli).
  7. Fold down the second part of the dough, and using your hands, weld the ravioli tightly around the stuffing.
  8. Cut the ravioli using a serrated wheel or, failing that, a sharp knife.
  9. Heat a large volume of salted water, immerse the ravioli in it and cook for about 8 to 10 minutes. Drain the ravioli and serve with the sauce of your choice.

Enjoy your food !