Ravioli with ricotta and spinach is a classic Italian dish that pairs tender pasta filled with a creamy, flavorful ricotta and spinach mixture with a variety of sauces. Here's a recipe to make this delicious dish from scratch:
Ingredients:
For the Ravioli Dough:
- 2 cups (250g) all-purpose flour
- 3 large eggs
- 1/4 tsp salt
- 1 tbsp olive oil
For the Ricotta and Spinach Filling:
- 1 cup (240g) ricotta cheese
- 1 cup (150g) fresh spinach, finely chopped (or use frozen spinach, thawed and squeezed dry)
- 1/4 cup (25g) grated Parmesan cheese
- 1/2 tsp ground nutmeg
- Salt and pepper, to taste
For Serving:
- 1/4 cup (60g) unsalted butter
- 1/4 cup (60ml) olive oil (optional, for a lighter sauce)
- Freshly grated Parmesan cheese
- Fresh basil or parsley, chopped (for garnish)
Instructions:
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Prepare the Dough:
- In a large bowl, mix the flour and salt. Make a well in the center and add the eggs and olive oil.
- Mix with a fork until a dough starts to form, then transfer to a floured surface and knead until smooth and elastic, about 5-7 minutes.
- Cover with plastic wrap and let it rest for at least 30 minutes.
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Prepare the Filling:
- In a bowl, combine the ricotta cheese, chopped spinach, Parmesan cheese, nutmeg, salt, and pepper. Mix well.
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Roll Out the Dough:
- Divide the dough into two portions. Roll out one portion on a floured surface or using a pasta machine until it is very thin (about 1/16 inch or 1.5 mm).
- Place small spoonfuls of the filling on one sheet of dough, spacing them about 1 inch apart.
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Form the Ravioli:
- Place the second sheet of dough over the filled sheet. Press down around the filling to seal, making sure there are no air bubbles.
- Use a knife or a ravioli cutter to cut out the ravioli. Press the edges with a fork to seal completely.
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Cook the Ravioli:
- Bring a large pot of salted water to a boil.
- Add the ravioli and cook for about 3-4 minutes, or until they float to the top and are tender. Be careful not to overcook them.
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Prepare the Sauce:
- While the ravioli cooks, melt the butter in a large skillet over medium heat. If using olive oil, add it to the skillet with the butter.
- Once the butter is melted and slightly browned, remove from heat.
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Combine and Serve:
- Using a slotted spoon, transfer the cooked ravioli to the skillet with the butter. Toss gently to coat.
- Serve immediately with a sprinkle of freshly grated Parmesan cheese and a garnish of chopped basil or parsley.
Tips:
- Dough Rolling: If using a pasta machine, roll the dough through the widest setting first and gradually move to thinner settings.
- Freezing: You can freeze the ravioli in a single layer on a baking sheet, then transfer to a bag or container for longer storage.
Enjoy your homemade ravioli with ricotta and spinach!
