Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Taylor McBride

Ingredients

Scale
  • Pasta dough (rolled out into flat sheets (see link for recipe above))
  • 1 egg (beaten)
  • 3 ramps (minced, about 2-3 Tbsps (you can also use leeks))
  • 8 oz of ricotta cheese
  • 1/2 cup frozen spinach (thawed and squeezed of excess water)
  • Salt and pepper
  • Red pasta sauce (for serving)

Instructions

  1. Lay the pasta dough sheets on a well floured surface. In a bowl, mix the egg, ramps, ricotta, and spinach until well combined. Add salt and pepper, to taste. Place a heaping tablespoon of the mixture on the pasta dough, spacing the filling about 2-3 inches apart. Fold the dough over the filling and press firmly around the sides, making sure to remove air bubbles around the filling. Cut in between the ravioli to separate them and crimp all sides with a fork.
  2. In a large pot of salted, boiling water, drop the ravioli in and cook for 3-4 minutes, or to taste. Serve immediately with red sauce spooned over the top.
  • Category: Pasta, Primi
  • Cuisine: Italian-Inspired
Scroll To Top