Comments on: Ricotta and Spinach Ravioli with Butter and Sage (Ravioli di Ricotta e Spinaci con Burro e Salvia) https://www.tinastable.com/ricotta-and-spinach-ravioli/ Exploring Italy and its Cuisine Fri, 22 Mar 2024 16:55:19 +0000 hourly 1 By: Orecchiette with Broccoli Rabe (Orecchiette alle Cime di Rapa) – Tina's Table https://www.tinastable.com/ricotta-and-spinach-ravioli/#comment-5813 Fri, 22 Mar 2024 16:55:19 +0000 https://www.tinastable.com/?p=9964#comment-5813 […] you are interested in making fresh pasta, I have many recipes for you to try such as my Ricotta and Spinach Ravioli, Rosette al Forno, and Tortellini in […]

]]> By: Unraveling the Mystery of Costco Spinach Ravioli Disappearance | BenedettoCambridge.com https://www.tinastable.com/ricotta-and-spinach-ravioli/#comment-4882 Tue, 17 Oct 2023 22:16:59 +0000 https://www.tinastable.com/?p=9964#comment-4882 […] but also a call for answers. Customers yearned for transparency and sought reassurance that their beloved ravioli would make a triumphant return. This outpouring of sentiment on platforms like Twitter, Facebook, […]

]]> By: Tina Prestia https://www.tinastable.com/ricotta-and-spinach-ravioli/#comment-4019 Sat, 18 Feb 2023 11:38:28 +0000 https://www.tinastable.com/?p=9964#comment-4019 In reply to Peter Dagher.

Hello Peter! I’m so glad that your ravioli were a success! They never fail to please. Enjoy the next round! Thanks for writing.

]]> By: Peter Dagher https://www.tinastable.com/ricotta-and-spinach-ravioli/#comment-4018 Sat, 18 Feb 2023 02:49:19 +0000 https://www.tinastable.com/?p=9964#comment-4018 Wow wow wow! This is top notch, restaurant ready, and worthy of an award. Made it this evening for my wife and mother in law – delicious in every aspect. Paired well with a brisk Honig Sauvignon Blanc. Already invited our friends to come over Sunday for round 2!

]]> By: Tina Prestia https://www.tinastable.com/ricotta-and-spinach-ravioli/#comment-4005 Wed, 15 Feb 2023 09:49:28 +0000 https://www.tinastable.com/?p=9964#comment-4005 In reply to Martha Conley.

Hello Martha! Thank you so much for your kind words and support. I’m so glad that they came out well. I love the filling with chard! It’s so yummy. Have fun with your new board and pin!

]]> By: Martha Conley https://www.tinastable.com/ricotta-and-spinach-ravioli/#comment-3994 Tue, 14 Feb 2023 01:16:25 +0000 https://www.tinastable.com/?p=9964#comment-3994 I just made ravioli for the first time. I was in Parma in October and had a tutorial with on a food tour at Villino di Porporano with Elena. Seeing it done and then trying it at home for the first time I seemed out your recipe and wonderful instructions. I bought a dough board and pin from Italy and have been excited to use them. I thought my dough was very dry and I was worried about the quality of the ravioli, but I was pleasantly surprised. I made my own ricotta and used Swiss chard as they had in Parma. They came out great! I must say it was very physical….all the kneading and rolling, I am so sore….but it must have been a good workout! Thank you for your wonderful recipes and explanations. You are my go to and I love when you post your recipes. Thank you!

]]> By: Tina Prestia https://www.tinastable.com/ricotta-and-spinach-ravioli/#comment-3881 Sun, 01 Jan 2023 10:19:25 +0000 https://www.tinastable.com/?p=9964#comment-3881 In reply to jinan.

I’m so glad that you like the recipe! Both sauces are so yummy! Happy New Year!

]]> By: jinan https://www.tinastable.com/ricotta-and-spinach-ravioli/#comment-3880 Sun, 01 Jan 2023 02:45:19 +0000 https://www.tinastable.com/?p=9964#comment-3880 In reply to jinan.

with a ragù*

]]> By: jinan https://www.tinastable.com/ricotta-and-spinach-ravioli/#comment-3879 Sun, 01 Jan 2023 02:44:00 +0000 https://www.tinastable.com/?p=9964#comment-3879 this turned out absolutely perfect! i tried it with the brown butter and with a regular sauce i made and preferred it with the latter 🙂 thank you for a wonderful, detailed recipe!

]]> By: Tina https://www.tinastable.com/ricotta-and-spinach-ravioli/#comment-2716 Sun, 27 Feb 2022 14:00:24 +0000 https://www.tinastable.com/?p=9964#comment-2716 In reply to Frank.

Hi Frank! Thank you so much for your kind words. Any compliment from you means a lot to me. As you know, I’m a great admirer of your work! That’s unfortunate about the price… Have you ever made it at home? The best recipe I’ve ever made for homemade ricotta is by Rosetta Costantino from her book My Calabria. You can get better in the US. I hope to post more here than I have been. I’ve been working very hard on my new channel on The Plate.

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