spinach ricotta ravioli

Light bright and zingy, these homemade spinach and ricotta ravioli are delicious and are the perfect way to learn how to make homemade pasta.

Spinach and Ricotta Ravioli Recipe

Large Egg + 1 Egg Yolk

(~1 Cup) 00 Flour

(5 Cups) Spinach

(~1/2 Cup) Ricotta Cheese

Lemon

(1/4 Cup) Parmesan Cheese

Tsp Freshly Ground Black Pepper

(3 Tbsp + 1 Tsp) Butter

(1/4 Cup) Capers

(~1/4 Cup) Fresh Parsley

Salt

Place the flour on a clean worksurface and...

Place the flour on a clean worksurface and create a well in the centre.

Add the egg and egg yolk and bring...

Add the egg and egg yolk and bring together slowly working from the edges to the centre.

Once most of the flour incorporated knead for...

Once most of the flour incorporated knead for 10 minutes, then wrap in cling film and rest for 30 minutes.

Heat a dry frying pan over a high...

Heat a dry frying pan over a high heat, when hot add the spinach and a lid then cook for 2 minutes.

Remove the lid stir and continue to cook...

Remove the lid stir and continue to cook off any liquid until the base of the pan is dry.

Cool the spinach.

Zest the lemon.

When cooled place the spinach in a dry...

When cooled place the spinach in a dry clean tea towel and squeeze out as much liquid as possible.

Chop the spinach then place in a bowl...

Chop the spinach then place in a bowl with the ricotta cheese, lemon zest, parmesan cheese and black pepper.

Mix well and set aside.

Bring a large pan of well-salted water to...

Bring a large pan of well-salted water to the boil

Roll out the pasta as thinly as you...

Roll out the pasta as thinly as you can using a pasta machine.

Dust a ravioli mould with flour and add...

Dust a ravioli mould with flour and add a sheet of pasta.

Fill the holes with an appropriate amount of...

Fill the holes with an appropriate amount of stuffing and cover with a second sheet of pasta.

Roll with a rolling pin then turn out...

Roll with a rolling pin then turn out and cut into ravioli.

Heat the frying pan you used to wilt...

Heat the frying pan you used to wilt the spinach over a medium high heat and add the butter.

Drop the ravioli into the boiling water and...

Drop the ravioli into the boiling water and cook for 2 minutes.

Add the capers to the butter when it...

Add the capers to the butter when it begins to foam.

Add the drained ravioli to the butter, squeeze...

Add the drained ravioli to the butter, squeeze in the juice of half a lemon and add the parsley.

Stir to combine and serve whilst hot.

These delicate Italian ravioli are filled with rich, creamy ricotta, spinach, savory Parmigiano Reggiano cheese and a touch of nutmeg. To finish, my homemade ravioli are tossed in a simple butter sauce and extra cheese to serve.

Spinach Ravioli Recipe with Ricotta

spinach ((226 grams))

ricotta ((450 grams))

Parmigiano Reggiano ((120 grams))

nutmeg

salt

00 flour ((400 grams/14 ounces) See Note 1)

eggs (at room temperature)

Semolina flour

salted butter ((115 grams))

cheese

Wash the spinach and wilt in a skillet over medium heat. There’s no need to add any extra water.

Cool and squeeze out excess moisture.

Chop spinach finely.

Combine chopped spinach with the remaining filling ingredients.

Cover and refrigerate until ready to use.

Spinach Ricotta Filling

Reserve a couple of tablespoons of flour. Tip the remaining flour onto the work surface and make a well in the middle.

Break eggs into the well in the flour

Using a fork (or fingertips) whisk the eggs like you’re making scrambled eggs. As you whisk, bring in a little bit of flour from around the edges and incorporate it into the eggs.

Keep working more flour into the dough. A pastry scraper is useful or just use your hands.

Add more flour as needed. The dough should not be sticky. If you are rolling by hand do not add too much flour.

If the pasta dough is too sticky, knead in a little more flour. If the pasta dough is dry and hard to knead, knead in a little water teaspoon by teaspoon. The more pasta dough you make, the more you&#39;ll be able to judge by the feel of the dough.

Knead the dough for 8-10 minutes or until it is smooth and you feel the change in the dough. Don't omit this kneading.

Put an upturned bowl over the dough or wrap in plastic wrap and allow to rest for 30 minutes or so.

Pasta Dough

Line large baking sheets with parchment paper then sprinkle with semolina flour. You may need 3 or 4 baking sheets.

Divide pasta dough into 4 equal parts. Take one portion keeping the remaining dough covered.

Use either a hand cranked pasta machine or pasta attachment for a stand mixer. Set the pasta machine with the rollers at the widest setting.

Flatten the dough slightly then pass the dough through the rollers. Remaining on the widest setting, fold the dough and repeat until smooth. Dust with a little flour to prevent the dough from sticking and dragging through the rollers.

Reduce the roller width setting gradually, passing the dough through each time (or even twice) until the dough is 1/16 inch in thickness.

The pasta sheet should be at least 30 inches (75cm) long.

Lay the sheet onto a lightly floured surface. That could be your countertop, table or large cutting board. Cut the sheet in half to make two lengths of 15 inches (37.5cm) long. This will make it easier to fold over.

Place heaped teaspoons of filling (or use a piping bag) 1 inch (2 ½ cm) along each length of the pasta about ½ inch (a bit over 1cm) from the edge. You should have about 15 mounds. Tip: Keep the each mound closer to the one long edge so that the other long edge can be folded over to seal.

Fold the opposing long edge of pasta over the filling matching up the edges. Press around each mound of filling to seal. Tip: Begin in the middle of the pasta length working your way towards each end, press around each mound expelling the air as you go

Cut into squares with a fluted pastry wheel or a knife and arrange on the prepared baking sheets in a single layer. You should have made about 15 ravioli with one quarter of the pasta dough.

Repeat with the remaining dough and filling.

Bring a large saucepan of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook until ravioli float to the top and are tender which is about 3 minutes.

Drain. Spoon butter sauce over ravioli.

Combine gently with a rubber spatula.

Sprinkle with Parmigiano Reggiano cheese and combine again. Serve immediately.

Assemble the Ravioli

Melt the butter in a small saucepan over medium heat with a pinch of salt. Torn sage leaves can be added.

Butter Sauce

Try this delicious spinach and ricotta ravioli just like Italian nonna would make them! They&#039;re a must on the Italian Sunday and holiday menu.

Spinach Ricotta Ravioli (Italian Sunday Lunch Staple)

eggs

flour (, Italian 00 flour or all purpose flour)

ricotta cheese (, (450-500 grams))

spinach

Parmesan cheese (, about 100 grams)

Salt (, pepper

Extra Virgin Olive Oil

((optional))

peperoncino flakes ((hot pepper flakes) also optional)

butter

sage leaves

Sift the flour on work surface (preferably wooden).TOP TIP: set 4 tablespoons of flour from the total amount aside. Incorporate it in the dough at the end as and if needed.

Scoop a well in the center and crack in the eggs.Start beating the eggs with a fork, little by little incorporating flour from the sides.Once the mixture becomes thick, use a dough scraper to fold the flour from the sides onto the center, repeating this process until the dough comes together.

Now start kneading the dough with your hands. Roll the dough on itself kind of forming a log, than rotate 90 degrees and repeat. Use a little bit of flour you’ve previously set aside if the dough is too sticky, add another sprinkle if needed. You can even add a little more flour if the dough requires it.

At the end result you should have a smooth, SOFT but NON sticky dough. Dust it with flour and wrap it in the plastic wrap.Let rest for at least 30 minutes.

Prepare the egg dough

In a large pan add a drizzle of olive oil (just to slightly grease the pan), garlic clove crushed with a flat knife and hot pepper flakes.

Turn the heat on medium, add spinach and cover with a lid. Add more spinach to the pan once there’s enough room. Make sure to stir frequently in order not to burn the spinach. Once all spinach is wilted, simmer for another minutes, turn the heat off and remove the garlic pieces if you used them.

Transfer cooked spinach to a colander or a large strainer. Squeeze out the excess liquid and let cool completely.Once spinach is cold enough to handle, chop it roughly with a knife.

In a large bowl, add ricotta cheese (well drained), chopped spinach, grated Parmesan cheese, salt and pepper. You can even taste the filling and adjust seasoning if needed.Next, add an egg and mix thoroughly. You can do this with a mixer if you prefer.

Prepare the ravioli filling

Once the dough has rested, visually divide in into 6 parts.Cut off one part, flatten it out slightly with your hands, trying to give a square or rectangular shape.

Lightly dust with flour and pass is through the rolls of the pasta machine on its widest setting.If the dough has an odd shape, fold it in half and pass through the same setting again.

Adjust to the next-narrower setting, and pass the dough through it. Repeat the process until you reach thickness of approx 1.2 mm or position 5 on Marcato Atlas Pasta Machine.Pass the pasta sheet on this setting for the second time.As an end result you should have a rectangular an inch wider than your ravioli mold and a sightly more than twice longer.

Generously dust the ravioli mold with flour so as one side of the dough sheet.

Place the dough sheet floured side down on the ravioli mold, leaving the free end to seal ravioli after stuffing.Using your knuckle gently press into the dough following the cavities of your ravioli stamp.

Fill each cavity with a good dollop of spinach ricotta filling.TOP TIP: Transfer the filling in the pastry bag or a firm plastic bag with the end cut off to fill ravioli easily, quicker and more uniformly. Alternatively you can use a teaspoon to distribute the filling.

Cover the ravioli with the free end of pasta making sure to overlap all edges and trying to squeeze out the air tapped in between.

Roll the rolling pin on top to seal ravioli.TOP TIP: press with the end of the rolling pin or your fingers on the crimped edges to make sure they’re perfectly sealed.

Remove the dough scraps and set them aside sealed with a plastic wrap or plastic bag. Later, you can use all the scraps put together to make more ravioli.

Flip the ravioli mold over and gently extract the ravioli.Arranging them on the floured board or on a pasta drying rack.Repeat the same process with rest of the dough.

Make ravioli with pasta machine and a ravioli maker

Bring a large pot of water to boil. Salt well and add splash of oil to prevent ravioli from sticking together.Drop ravioli a few at a time. Once ravioli come afloat, cook for 2-3 minutes then drain.

Cook Ravioli

While ravioli are boiling, in a large pan add butter and sage leaves. Let it melt on low heat, then simmer until sage becomes fragrant.Lower the heat again. Once ravioli are drained, toss them in the pan with sage butter sauce and serve.

Coat In Sage Butter Sauce

I made this today for dinner and everyone loved it! The directions were easy to follow! It got easier as I went along! Will definitely make again! Thank you!

This was an easy recipe to follow. First time I’ve ever made homemade ravioli. I did not try the butter sauce. A definite success.

Mille grazie for this wonderful recipe. Our family descends from Ateleta in Abruzzo. Ida and all her friends would make basket cheese and raisin filling and serve with tomato sauce. I grew up with this so, of course, I think it's delicious. The same cheese and raisin filling would go inside of the Easter sweet bread as well. Although not in the roosters and hens. I bought the ravioli mold some time ago and was skeptical but now I am going to try it with this traditional filling. Again, thank you for this delicious recipe.

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