chef_italiano
β¬οΈ Ricotta & Spinach Ravioli Ricotta and spinach ravioli are simple enough that there is nowhere for excess moisture to hide. If that moisture is not controlled first, the filling becomes loose and the usual reaction is to compensate with more Parmigiano, breadcrumbs, or flour. That solves the handling problem, but makes the filling heavier. The better approach is to solve the water first. Drain the ricotta thoroughly, then cook the spinach without submerging it in water, squeeze it aggressivel...
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