Description
Homemade pasta filled with a creamy ricotta and spinach mixture. Perfect for a special occasion or a cozy weeknight dinner.
Ingredients
Units
For the Pasta Dough
- 2 2/3 cups (400 g) all-purpose flour
- 4 eggs
For the Filling
- 10 oz (280 g) fresh organic baby spinach
- 8 oz (227 g) ricotta cheese
- 1 egg
- 1/2 cup (25 g) freshly grated Parmesan cheese
- 1/4 teaspoon grated nutmeg
- Salt
Instructions
- 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.
- Once the dough starts to come together, use your fingers and continue incorporating more flour.
- Add only enough flour to make the dough not sticky, but not so much that it becomes hard to knead. Work and knead the dough for at least 5-10 minutes, until it is moist, smooth and elastic.
- Wrap the dough in plastic wrap and let it rest for 30 minutes. Unwrap, knead for another few minutes, wrap again and rest for a further 30 minutes.
- Cook the spinach in boiling water until tender (a few minutes).
- Drain the spinach and squeeze out excess water.
- Chop the spinach and add to a large bowl with ricotta cheese, egg, Parmesan cheese, nutmeg, and salt. Mix well.
- Divide the pasta dough in half; cover the unused half.
- Roll out one half of the dough to 1/8 inch thickness, ensuring it doesn’t stick to the counter.
- Cut the dough halfway; mark the spacing for 20-22 ravioli on one half.
- Place about one teaspoon of filling onto each marked spot on one half of the dough.
- Place the other half of the dough on top and press down to seal, removing air bubbles.
- Cut the ravioli and set aside on lightly floured parchment paper, ensuring they don’t touch.
- Bring a large pot of salted water to a boil (212°F/100°C).
- Cook ravioli for a couple of minutes after they float, tasting to check for doneness.
- Serve immediately with your favorite sauce.
Notes
- For a richer flavor, use whole milk ricotta cheese.
- To prevent sticking, lightly dust your work surface with semolina flour when rolling out the pasta dough.
- Leftover ravioli can be frozen for up to 2 months; place them on a baking sheet before freezing to prevent sticking.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2
- Sodium: 300
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 4
- Protein: 15
- Cholesterol: 100