Ravioli Stuffed with Spinach and Ricotta

Making ravioli from scratch may seem intimidating, but with a little patience and practice, you can prepare a delicious, comforting dish that will impress everyone at your table.

Ravioli stuffed with spinach and ricotta is a classic Italian favorite that boasts creamy, flavorful fillings wrapped in tender pasta dough.

Let’s dive into how to make this dish step-by-step.

Bring Authentic Italian Flavors to Your Kitchen – Explore the Best Italian Recipe Books!

SaleBestseller No. 1

Essentials of Classic Italian Cooking: 30th Anniversary Edition: A Cookbook

−$14.01 $25.99

Buy on Amazon

SaleBestseller No. 2

Everyday Italian Cookbook: 90+ Favorite Recipes for La Cucina Italiana (Italian Recipes, Italian...

−$14.01 $20.99

Buy on Amazon

SaleBestseller No. 3

Old World Italian: Recipes and Secrets from Our Travels in Italy: A Cookbook

−$24.22 $15.78

Buy on Amazon

Ingredients

For the Pasta Dough:

• 2 cups of all-purpose flour (plus extra for dusting)
• 3 large eggs
• A pinch of salt
• 1 tablespoon of olive oil (optional, for added richness)

For the Spinach and Ricotta Filling:

• 1 cup of ricotta cheese (drained well)
• 1 large bunch of fresh spinach, cooked and chopped (or 1 package of frozen spinach, thawed and squeezed dry)
• 1/2 cup of grated Parmesan cheese
• 1 large egg (for binding)
• Nutmeg, a pinch (for an extra touch of flavor)
• Salt and pepper, to taste

How to Make Ravioli

Step 1: Prepare the Pasta Dough

1. On a clean surface or in a large bowl, make a well in the center of the flour. Crack the eggs into the well and add a pinch of salt.
2. Using a fork, beat the eggs gently, gradually incorporating the flour from the edges until a dough forms.
3. Knead the dough for about 8-10 minutes, until it becomes smooth and elastic. If the dough feels too dry, add a bit of water, one teaspoon at a time. If it's too sticky, sprinkle with a bit more flour.
4. Wrap the dough in plastic wrap and let it rest for at least 30 minutes. This will make it easier to roll out later.

Step 2: Make the Spinach and Ricotta Filling

1. In a large skillet, sauté the spinach until wilted (if using fresh). Let it cool and squeeze out as much moisture as possible. If using frozen spinach, ensure all excess water is removed.
2. In a mixing bowl, combine the ricotta, chopped spinach, grated Parmesan, egg, nutmeg, salt, and pepper. Mix until well blended. The filling should be creamy but not too wet.
3. Taste and adjust seasoning as needed.

Step 3: Assemble

1. Divide the pasta dough into four portions. Keep the pieces you are not using covered to prevent drying out.
2. Roll out one portion of dough into a thin sheet using a pasta machine or a rolling pin. You want it to be thin enough to see your hand through it but not so thin that it tears.
3. Place teaspoon-sized mounds of the spinach and ricotta filling about 1 inch apart on the sheet of pasta.
4. Brush around each mound with a bit of water to help seal the ravioli. Lay another sheet of pasta over the top and press down gently around the filling to remove any air pockets.
5. Using a ravioli cutter or a knife, cut out the individual ravioli and press the edges to seal tightly. Place the finished ravioli on a floured baking sheet and cover with a clean towel while you prepare the rest.

Cooking and Serving

Step 4: Cook the Ravioli

1. Bring a large pot of salted water to a boil. Drop in the ravioli and cook for 2-3 minutes, or until they float to the surface. Fresh pasta cooks quickly, so keep an eye on it!
2. Drain gently and toss with your favorite sauce.

Sauce Ideas for Your Ravioli

Choosing the right sauce can make your ravioli shine. Here are a few ideas:

• Sage Brown Butter Sauce: Melt butter in a skillet and add fresh sage leaves until crispy. Toss the ravioli in the fragrant sauce and sprinkle with extra Parmesan.
• Tomato Basil Sauce: A light, fresh tomato sauce perfectly complements the creamy filling. For an authentic Italian flavor, use fresh basil and a touch of garlic.
• Creamy Alfredo Sauce: For a rich and indulgent option, coat the ravioli in a creamy, garlicky Alfredo sauce.

Tips for Perfect Ravioli

• Don’t overfill: A little filling goes a long way. Too much can cause the ravioli to burst while cooking.
• Seal well: Make sure the edges are sealed properly to prevent the filling from leaking.
• Work in batches: If making a large quantity, consider freezing some ravioli on a tray and then transferring them to a freezer bag for easy meals later.

Ravioli stuffed with spinach and ricotta is a true labor of love, but the results are incredibly rewarding.

With a tender pasta shell and a rich, flavorful filling, this dish is perfect for a special occasion or a cozy family dinner.

Enjoy experimenting with different sauces and savor the satisfaction of a homemade Italian masterpiece!

Happy cooking and buon appetito!

This Similar Recipe Can Help You

Source: Brother Salt

Did you find this post useful or inspiring? Save THIS PIN to your Cooking Board on Pinterest!