Homemade Ricotta and Spinach ravioli

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 cheeseBaked Salmon PastaPumpkin and speck pastaPasta with cooked ham, tomato sauce and cooking creamCalamarata pasta with calamari sauce

Homemade Ricotta and Spinach ravioli
  • DifficultyEasy
  • CostCheap
  • Preparation time1 Hour
  • Rest time30 Minutes
  • Serving6
  • CuisineItalian

Ingredients

10.6 ounces flour (2-3/8 cups – 300g)
2 eggs
2 tablespoons water (lukewark )

For the filling

1 cup ricotta cheese (250 g)
17 ounces spinach (fresh – 500 g)
5 tablespoons parmesan cheese (grated)
1 egg
salt (to taste)
pepper (to taste)

Tools

Steps

Let’s start with the pasta dough.

Make the pasta dough by hand

On a marble or wooden work surface, place flour in a mound. Create a well in the center.

Break the eggs into the well and whisk with a fork, incorporating the flour as you whisk.

You may need to add lukewarm water. Add the water slowly, one tablespoon at a time.

If the dough is softpliable and dry to the touch, it’s ready. If not and it looks too much dry or crumbly, sprinkle with a bit of lukewarm water (a teaspoon at a time) until it becomes pliable.

But if too sticky, add flour, about a teaspoon at a time, until you can handle it well.

Turn the dough onto a lightly floured surface. Knead for some minutes, until smooth and elastic. Roll the dough into a smooth ball, cover with a kitchen towel (or plastic wrap) and let it rest for at least 30 minutes.

Make the pasta dough using a stand mixer

In the bowl of a stand mixer fitted with the paddle attachment, mix the flour for 10 seconds. Then add the eggs, with the motor running.

Mix on low speed until the eggs are well incorporated. Then increase to medium-high speed, until the dough is smooth and elastic. You may need to add lukewarm water. Add the water slowly.

If the dough is softpliable and dry to the touch, it’s ready. If not and it looks too much dry or crumbly, sprinkle with a bit of lukewarm water (a teaspoon at a time) until it becomes pliable.

But if too sticky, add flour, about a teaspoon at a time, until you can handle it well.

Turn the dough onto a lightly floured surface. Knead for some minutes, until smooth and elastic. Roll the dough into a smooth ball, cover with a kitchen towel (or plastic wrap) and let it rest for at least 30 minutes.

Prepare the filling

As the dough rests, clean the spinach and boil it quickly. Once cooked, cool slightly before squeezing as much of the excess water from it as possible, then chop it.

Add to a bowl with the ricotta, grated parmesan, salt, pepper and stir; finally add the egg.

Rolling the past dough using a pasta rolling machine

Unwrap the dough and cut into 2 pieces. Keep any pasta you are not working with covered with a kitchen towel or plastic wrap. Flatten one piece of the pasta dough between your hands until it is 0,5 inch ( 1-2 cm) thick.

Dust the roller with flour and pass the flattened dough through the pasta machine on the widest setting.
Then fold it into thirds and pass through again, rotating the side you start with .

Repeat until the dough is smooth then gradually decrease the setting until you achieve a thickness of 0,05 inch (1,5 mm).

Now fill the pasta

Lay a pasta sheet on a lightly floured surface then place around 1/2 tbsp of filling on the pasta sheet, and place them at a distance of about 1 inch.

TIP: I pressed the cutter into the dough to make a mark before adding the filling. In this way it’s easier to know where to put the filling exactly in the middle.

Homemade Ricotta and Spinach ravioli

Lay the second sheet of pasta over the first, trying to eliminate the air from the inside.

Homemade Ricotta and Spinach ravioli

Using a ravioli cutter, press it into the filled ravioli to cut it out. 

Homemade Ricotta and Spinach ravioli

Homemade Ricotta and Spinach ravioli

Here they are. Homemade Ricotta and Spinach ravioli are ready.

Homemade Ricotta and Spinach ravioli

Buon appetito!

Homemade Ricotta and Spinach ravioli

Enjoy!

Homemade Ricotta and Spinach ravioli

Storage

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

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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