Homemade Spinach and Ricotta Ravioli Recipe
Category: First Courses
Servings: 24 ravioli
If you’re looking for a dish that combines comfort, flavor, and a bit of culinary adventure, homemade ravioli with ricotta and spinach is the perfect recipe to try. The delicate, fresh pasta filled with creamy ricotta and earthy spinach creates a satisfying and delicious meal. Hereโs a step-by-step guide to make your own spinach and ricotta ravioli from scratch, ideal for any occasion, from family dinners to special celebrations.
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00) | 250 g |
| Eggs | 2 large |
| Semolina flour (for dusting) | As needed |
| Spinach (fresh) | 250 g |
| Ricotta cheese (cowโs milk) | 125 g |
| Parmigiano Reggiano DOP | 50 g |
| Nutmeg (freshly grated) | A pinch |
| Salt | To taste |
| Black pepper | To taste |
Nutritional Information (Approximate per serving):
| Nutrient | Amount per serving |
|---|---|
| Calories | 200 kcal |
| Carbohydrates | 30 g |
| Protein | 9 g |
| Fat | 6 g |
| Fiber | 2 g |
| Sodium | 200 mg |
Instructions:
1. Prepare the Fresh Pasta Dough
Begin by making the pasta dough. Start by placing 250g of all-purpose flour in a large bowl, creating a small well in the center. Crack the two eggs into the well, being careful not to break the yolks. Using a fork, gently beat the eggs, incorporating the surrounding flour bit by bit. As the mixture starts to come together, use your hands to knead the dough.
If the dough feels too dry and crumbly, add a little warm water, a teaspoon at a time, until the dough becomes smooth and elastic. On the other hand, if it feels too sticky, add a little more flour to help it come together. Knead the dough for about 10 minutes until itโs smooth, elastic, and slightly firm to the touch.
2. Rest the Dough
Once the dough is ready, form it into a ball and cover it with a damp cloth or plastic wrap. Let it rest for at least 30 minutes to allow the gluten to relax, making the dough easier to roll out.
3. Prepare the Spinach Filling
While the dough is resting, turn your attention to the spinach filling. Wash the spinach leaves thoroughly, then cook them in a pot of boiling water for 1-2 minutes until they wilt down. Drain the spinach well, pressing out as much excess water as possible.
After the spinach has cooled, chop it finely or pulse it in a food processor. In a separate bowl, combine the chopped spinach with 125g of ricotta cheese. Add 50g of freshly grated Parmigiano Reggiano and a pinch of freshly grated nutmeg. Season the mixture with salt and black pepper to taste. Mix everything together until smooth and well-combined.
4. Roll Out the Pasta
After the dough has rested, divide it into two equal portions. On a lightly floured surface, roll out the first portion of dough into a thin sheet using a rolling pin or a pasta machine. Aim for the dough to be about 1-2 mm thick. If using a pasta machine, start on the widest setting and progressively roll it thinner until you reach the desired thickness.
Lightly flour your surface with semolina flour to prevent the dough from sticking. Roll the second portion of dough in the same way and set it aside.
5. Shape the Ravioli
Once both sheets of dough are rolled out, take the first sheet and place small mounds of filling (about 1 tablespoon each) onto the dough, spaced 3 cm apart. Carefully brush water around the edges of the filling mounds with a pastry brush to help seal the ravioli later.
Place the second sheet of dough over the top of the first one, aligning it carefully. Press down around each mound of filling, removing any air bubbles and ensuring the dough is well sealed. You can gently press with your fingers or use the back of a fork to seal the edges.
6. Cut the Ravioli
Use a ravioli cutter or a sharp knife to cut out individual ravioli, making sure to press down firmly to seal the edges. You can make each ravioli about 4×4 cm in size, but feel free to adjust according to your preference. Once the ravioli are cut, place them on a tray lightly dusted with semolina flour to prevent sticking.
7. Cook the Ravioli
Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water and cook for 2-3 minutes, or until they float to the surface. Fresh pasta cooks quickly, so keep an eye on them to ensure they donโt overcook.
8. Serve
Once cooked, use a slotted spoon to remove the ravioli from the water. Serve them immediately with your favorite sauce. A simple butter and sage sauce works beautifully, but you could also serve them with a marinara sauce, a creamy Alfredo sauce, or even a sprinkle of extra Parmigiano Reggiano.
Serving Suggestions:
To enhance the flavor of your ravioli, consider topping them with a drizzle of brown butter and fresh sage leaves for a classic and aromatic Italian dish. Alternatively, a rich tomato sauce or a delicate cream sauce would complement the creamy ricotta and spinach filling beautifully.
Tips for Success:
- Make sure to seal the ravioli properly to avoid them opening during cooking. Press around the edges and remove any air bubbles.
- Donโt overstuff the ravioli, as too much filling can make it difficult to seal them properly. A small teaspoonful per raviolo is enough.
- Rest the dough before rolling it out. This makes it easier to handle and results in a smoother, more elastic dough.
Enjoy these homemade ravioli as a main course for a festive dinner or a cozy meal with family and friends. The combination of fresh spinach, creamy ricotta, and rich Parmigiano Reggiano will leave everyone asking for seconds.
