Chef Haim Cohen and Singer Dudu Aharon Make Ricotta Spinach Ravioli
Translated & summarized from Makor Rishon by baba
Chef Haim Cohen and singer Dudu Aharon collaborated on a cooking segment to prepare homemade ricotta and spinach ravioli with a butter and sage sauce. The recipe details the steps for making the pasta dough, the rich filling, and the flavorful sauce. The dish is finished by boiling the ravioli and tossing them with the sauce before serving.
The story in 5 lines · by baba
- Chef Haim Cohen and singer Dudu Aharon prepared ricotta and spinach ravioli on "Shum Pepper Veshmen Tzait".
- The ravioli feature fresh pasta filled with ricotta, Parmesan, and spinach.
- A butter and sage sauce with Parmesan and tomato is used to finish the dish.
- The recipe involves making the pasta dough and filling from scratch.
- The ravioli are boiled and then simmered in the sauce before serving.
Chef Haim Cohen hosted singer Dudu Aharon on his show "Shum Pepper Veshmen Tzait" (Garlic, Pepper, and Olive Oil), where they prepared homemade ricotta and spinach ravioli with a butter and sage sauce. The dish features fresh pasta dough filled with a rich mixture of ricotta, Parmesan, and spinach, complemented by a sauce made with butter, sage, Parmesan, and a touch of tomato.
The preparation involves creating the filling by combining ricotta, Parmesan, cooked and chopped spinach, a yolk, nutmeg, and salt. The pasta dough is made from flour, eggs, salt, and then rested. The dough is rolled thin, filled with dollops of the ricotta mixture, folded over, sealed, and cut into ravioli.
The butter and sage sauce is prepared by melting butter with water, sage leaves, Parmesan, and tomato. The fresh ravioli are boiled for about four minutes, then drained and tossed with the sauce, cooked for another two minutes, and served with additional Parmesan and tomato.
The article also includes related recipes for "Gnocchi a la Romana" and a meatless lasagna, also prepared by Chef Haim Cohen.