Homemade Ravioli Recipe with Creamy Ricotta and Spinach Filling
- foodforflexitarians
- Feb 16, 2023
- 3 min read
Updated: Jul 24
Learn how to make homemade ravioli with a simple and delicious recipe. This recipe features a homemade pasta dough filled with a creamy ricotta and spinach mixture. Perfect for a special occasion or a cozy night in, this dish will impress your guests. Easy to follow recipe, with step-by-step instructions and ingredients list included. Try this recipe for homemade ravioli today and elevate your pasta game!
Ingredients
Dough (2-3Pers):
300g flour
3 eggs
Pinch of salt
5ml olive oil
Filling:
250g ricotta
50g Parmesan
Lemon zest
125g spinach
100g butter
1 bunch of sage
Pine nuts
Instructions
Dough:
In a large mixing bowl, measure out the flour and make a well in the center. Crack the eggs into the well and mix with a fork until well combined.
Knead the dough until it becomes elastic.
Wrap the dough in clear plastic wrap and refrigerate for 30 minutes.
In a separate bowl, mix together the ricotta, Parmesan, salt, and lemon zest.
Heat some olive oil in a pan and sauté the spinach until wilted. Chop the spinach and squeeze out any excess water.
Filling:
In a large mixing bowl, measure out the flour and make a well in the center. Crack the eggs into the well and mix with a fork until well combined.
Knead the dough until it becomes elastic.
Wrap the dough in clear plastic wrap and refrigerate for 30 minutes.
In a separate bowl, mix together the ricotta, Parmesan, salt, and lemon zest.
Heat some olive oil in a pan and sauté the spinach until wilted. Chop the spinach and squeeze out any excess water.
Add the spinach to the ricotta mixture, and season with salt and pepper to taste.
Roll out the chilled dough on a floured surface to about 1/8 inch thickness, creating two separate layers.
Next, use a piping bag or make your own. Pipe the filling onto the pastry band. Pipe a clinical tower. Carefully place the second layer of pastry on top of the filling and press the edges to seal the ravioli.
Carefully place the second dough layer on top of the filling, and press down around the edges to seal the ravioli.
Cut the ravioli into desired shape with a round cookie cutter or a glass.
Bring a pot of salted water to a boil and gently drop in the ravioli. Cook for 2-3 minutes, or until the pasta is cooked through.
Drain the ravioli and place in a pan with butter and sage, sautéing until the butter is melted and the sage is fragrant.
Serve hot and garnish with pine nuts.
Resumé
A delicious and mouth-watering recipe for homemade ravioli filled with a creamy ricotta and spinach mixture.
This dish is the perfect combination of tender pasta and a flavorful filling that will delight your taste buds. Perfect for a special occasion or a cozy night in, and is sure to impress your guests. Suitable for both experienced cooks and those new to pasta-making.
Try this recipe for homemade ravioli today and elevate your pasta game!
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The tools for this recipe
Homemade dough needs two things: a clean work surface and even portions. That’s exactly what these two are made for:
Stainless steel dough cutter & bench scraper – portions your dough cleanly and clears the worktop in seconds.
Premium stainless steel cutting board – non-porous and odour-neutral: the hygienic base for cutting, rolling and plating.
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FAQ
Can I use something other than ricotta?
Cream cheese or well-drained cottage cheese both work well as a substitute; the filling will just be a touch firmer. Make sure the substitute isn't too watery, or the filling will run.
Can I make the ravioli ahead and freeze them?
Yes, uncooked ravioli freeze well on a floured tray and can then be stored in a bag. Cook them straight from frozen, just add a minute or two extra to the boiling time.
Why does my dough tear when rolling it out?
This usually happens if the dough hasn't rested long enough or is too dry. Let it rest at least 30 minutes in the fridge and work on a well-floured surface so it stays elastic.
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