Homemade Ricotta and Spinach ravioli. This is my recipe to prepare tasty homemade ravioli from scratch, with a classic but delicious filling with ricotta and spinach, everyone will enjoy. A tasty and simple recipe.
Even though the recipe has many steps, making fresh pasta ravioli is pretty easy, just follow my below step-by-step instructions. I love to make easy, fresh, homemade pasta. And you?
This is my mom’s recipe. She always prepared ricotta and spinach ravioli when I was a baby (it was her way to make me eat vegetables) and still makes now that she’s 73.
I served them with a gorgonzola and walnut sauce: here the recipe.
Let’s see how to make Homemade Ricotta and Spinach ravioli recipe! So let’s get started.
If you love to make your homemade pasta try also my: Home made Tagliatelle Pasta recipe, Homemade Potato Gnocchi
Here more delicious first course recipes to enjoy: Potato gnocchi with mozzarella cheese, Baked Salmon Pasta, Pumpkin and speck pasta, Pasta with cooked ham, tomato sauce and cooking cream, Calamarata pasta with calamari sauce
- Preparation time1 Hour
- Rest time30 Minutes
For the filling
Make the pasta dough by hand
Make the pasta dough using a stand mixer
Prepare the filling
Rolling the past dough using a pasta rolling machine
If you’re not going to eat your homemade ravioli immediately, I suggest you to pre-cook and put them in the refrigerator. For longer-term storage, or to store uncooked ravioli, you should freeze them in this way.
Freeze: put the ravioli in the freezer while they’re still on the paper trays and freeze until they are hard to the touch then transfer them to a large zip-top bag or several smaller bags and freeze for up to 1 – 2 months.
Cook ravioli in salted boiling water. When they rise to the surface, cook for a further minute or two. However, test one before removing from the pot. You can serve homemade ricotta and spinach ravioli with the sauce you prefer or lightly sauté with just a little butter and sage. Whatever condiments you use, be sure to choose delicate flavor ingredients and sauces, to avoid covering its flavor.
To Cook from frozen: there’s no need to thaw the ravioli. Simply cook them from frozen: they will take some minutes more.
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