Homemade Ravioli with Spinach and Ricotta

 If you are looking for an easy-to-follow recipe to learn the art of making stuffed pasta,  you've come to the right place

Last week I posted a video recipe on how to make basic homemade pasta on my Instagram account. 

Make sure to follow here to see! 

Today I'm using that recipe to prepare handmade ravioli with spinach and ricotta cheese.

As I said for the tagliatelle, making stuffed pasta is actually easier than you might think. 

All you need are a rolling pin, or pasta maker, a ravioli cutter, about two hours of your time, and some passion... or as we say in Italian, some "voglia di fare" (willingness to do it!).

With this recipe you can make around 45 ravioli, 2.5 inches in diameter, serving at least 4 people.

For the sauce, I suggest drizzling the ravioli with sage infused melted butter and sprinkled with lots of fresh grated Parmesan cheese. 

This way the sauce will not take away any of the ravioli delicate flavor. 

This and other traditional Italian recipes are available in my cookbook: The Complete Italian Cookbook, Essential Regional Cooking of Italy. Available on Amazon here. 

Buon appetito!

INGREDIENTS:

1. • YIELD: 4 servings
     for the pasta:
     
     • 400 gr flour
     • 4 eggs
     for the stuffing:
     
     • 10 oz (280 gr) fresh baby spinach 
     • 8 oz (225 gr) ricotta cheese (I used whole milk)
     • 1 egg
     • 1/2 cup (25 gr) freshly grated Parmesan cheese
     • 1/4 teaspoon  grated nutmeg grated
     • salt

PREPARATION:

TIME: about 2 hours

Prepare the dough  following this recipe.

For the stuffing: cook the spinach in boiling water until tender. It should take only a few minutes.
Drain the spinach and try to squeeze as much water out as you can.

Chop the spinach and add to a large bowl, with the ricotta cheese, egg, Parmesan cheese, nutmeg and a bit of salt. Mix well.

Divide the pasta dough in two parts. Keep the half that you are not using in the plastic wrap.
Roll the dough in a thin layer, about 1/8 of an inch, or as thin as you can. When you roll, always make sure the pasta doesn't stick to the counter. Move and rotate the dough as necessary.

Cut the dough halfway. Using your cutter and starting from one end, measure and mark (do not cut) the distance between the ravioli, on half of the dough only. You should be able to get 20-22 ravioli. Place about one teaspoon of filling on the pasta in the middle of each of the ravioli At this point you should used only half of the ricotta/spinach filling.

Place the other half of pasta, and press down around the filling with your fingers. You want to get most of the air out so that your ravioli will seal nicely.

Cut the ravioli using your cutter. Set aside on parchment paper lightly floured. Make sure the ravioli don't touch each other or they will stick together.

To cook: bring a large pot of salted water to a boil. Cook the ravioli for a couple of minutes after they start to float. This time is based on how thin/thick you made the pasta.Taste before removing the ravioli from the water. Serve immediately with your favorite sauce.

Enjoy!

PRINTABLE RECIPE CARD:

Homemade Ravioli with Spinach and Ricotta

Yield: 4

Author: Manuela Mazzocco

Prep time: 45 MinInactive time: 1 HourTotal time: 1 H & 45 M

If you are looking for an easy-to-follow recipe to learn the art of making stuffed pasta, you've come to the right place

Ingredients

• 400 gr flour
• 4 eggs
• 10 oz (280 gr) fresh baby spinach
• 8 oz (225 gr) ricotta cheese (I used whole milk)
• 1 egg
• 1/2 cup (25 gr) freshly grated Parmesan cheese
• 1/4 teaspoon grated nutmeg grated
• salt

Instructions

1. Prepare the dough: Beat the eggs with a fork. Mound the flour on the counter and make a well in the middle where you will pour the eggs. Using a fork gently mix the eggs and incorporate some of the flour from the sides. Make sure you don't let the eggs run outside the flour and all over your counter. Once the dough starts to come together you need to use your fingers and continue incorporating more flour. You need to check the texture of the dough and only add enough flour to make the dough not sticky, but not too hard or it will be too difficult to knead. Work and knead the dough for at least 5-10 minutes (or longer), until it becomes moist, smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes. Unwrap, knead for another few minutes. Wrap it again and let it rest for another 30 minutes.
2. For the stuffing: cook the spinach in boiling water until tender. It should take only a few minutes.Drain the spinach and try to squeeze as much water out as you can. Chop the spinach and add to a large bowl, with the ricotta cheese, egg, Parmesan cheese, nutmeg and a bit of salt. Mix well.
3. Divide the pasta dough in two parts. Keep the half that you are not using in the plastic wrap. Roll the dough in a thin layer, about 1/8 of an inch, or as thin as you can. When you roll, always make sure the pasta doesn't stick to the counter. Move and rotate the dough as necessary.
4. Cut the dough halfway. Using your cutter and starting from one end, measure and mark (do not cut) the distance between the ravioli, on half of the dough only. You should be able to get 20-22 ravioli. Place about one teaspoon of filling on the pasta in the middle of each of the ravioli At this point you should used only half of the ricotta/spinach filling.
5. Place the other half of pasta, and press down around the filling with your fingers. You want to get most of the air out so that your ravioli will seal nicely.Cut the ravioli using your cutter. Set aside on parchment paper lightly floured. Make sure the ravioli don't touch each other or they will stick together.
6. To cook: bring a large pot of salted water to a boil. Cook the ravioli for a couple of minutes after they start to float. This time is based on how thin/thick you made the pasta.Taste before removing the ravioli from the water. Serve immediately with your favorite sauce.

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