Homemade Ricotta and Spinach Ravioli
Experience the authentic taste of Italy with these delightful, pillowy pasta parcels filled with creamy ricotta and fresh spinach.
Ingredients
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Step-by-step- **Prepare the Pasta Dough:** On a clean work surface, create a mound with the flour and make a well in the center. Crack the eggs into the well, add olive oil and salt. Using a fork, gradually incorporate the flour from the sides into the egg mixture until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes at room temperature.
- **Prepare the Filling:** In a medium bowl, combine the drained ricotta, finely chopped spinach, Parmesan cheese, nutmeg, egg yolk (if using), salt, and pepper. Mix well until all ingredients are thoroughly combined.
- **Roll the Pasta:** Divide the rested dough into four equal portions. Working with one portion at a time (keep others covered), flatten it slightly and pass it through a pasta machine, starting at the widest setting. Fold the dough in half and pass it through again. Repeat this process, gradually decreasing the thickness setting until you reach the desired thinness (usually setting 5 or 6 on most machines).
- **Assemble the Ravioli:** Lay a long sheet of pasta dough on a lightly floured surface or a ravioli board. Place small spoonfuls of the ricotta-spinach filling about 1 inch apart down the center of the pasta sheet. Lightly brush the edges around the filling with water. Carefully fold the other half of the pasta sheet over the filling, aligning the edges.
- **Cut the Ravioli:** Gently press down around each mound of filling to seal, removing any air pockets. Use a ravioli cutter or a sharp knife to cut individual ravioli into squares or desired shapes. If using a ravioli stamp, press firmly. Place the finished ravioli on a semolina-dusted baking sheet to prevent sticking.
- **Cook the Ravioli:** Bring a large pot of generously salted water to a rolling boil. Carefully add the ravioli in batches, ensuring not to overcrowd the pot. Cook for 3-5 minutes, or until they float to the surface and the pasta is al dente. Drain well.
- **Serve:** Toss the cooked ravioli with your favorite sauce (e.g., marinara, butter and sage, or pesto) and garnish with fresh Parmesan cheese and herbs.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 25 g |
| Fat | 20 g |
| Carbohydrates | 45 g |
| Fiber | 4 g |
Storage & Freezer Guide
Make it lastStore cooked ravioli in an airtight container. For raw ravioli, dust generously with semolina flour and store in an airtight container for up to 2 days.
To freeze raw ravioli, arrange them in a single layer on a semolina-dusted baking sheet and freeze until solid (about 1-2 hours). Transfer to a freezer-safe bag or container. Cook directly from frozen in boiling water, adding a few extra minutes to cooking time. Cooked ravioli can also be frozen in an airtight container.
Reheat cooked ravioli gently on the stovetop with a little sauce or butter, or in the microwave until warmed through. Avoid overcooking to maintain texture.
Chef’s Corner
- **Don’t Overfill:** Use just enough filling to allow for a good seal. Too much filling can cause the ravioli to burst during cooking.
- **Seal Properly:** Ensure all air is pressed out around the filling before sealing to prevent ravioli from opening up in the boiling water.
- **Rest the Dough:** Allowing the pasta dough to rest is crucial for a tender, easy-to-roll dough that won’t snap back.
- **Dust Generously:** Use semolina flour or all-purpose flour to dust your work surface and finished ravioli to prevent sticking.
