Handmade Ravioli with Spinach and Ricotta
Experience the joy of making fresh ravioli from scratch with this delightful spinach and ricotta filling recipe, bringing authentic Italian flavors to your kitchen.
- Prep Time: 40
- Cook Time: 10
- Total Time: 50
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour (plus extra for dusting)
- 3 large eggs
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped (or thawed and drained frozen spinach)
- 1/4 cup grated Parmesan cheese
- 1 large egg yolk
- Salt and pepper to taste
- Nutmeg, a pinch (optional)
Instructions
- In a large bowl, combine the flour and salt. Create a well in the center, then add the eggs and olive oil. Mix until a rough dough forms.
- Knead the dough on a lightly floured surface for about 8-10 minutes until it’s smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes at room temperature.
- In a bowl, mix ricotta cheese, spinach, Parmesan cheese, egg yolk, and season with salt, pepper, and nutmeg until well combined.
- Divide the rested dough into four pieces. Roll out one piece at a time until it’s thin, about 1/16 inch thick.
- Using a small spoon or pastry bag, drop teaspoons of filling about 2 inches apart on one half of the pasta sheet. Moisten the edges with water, then fold the pasta over the filling. Press down to seal, ensuring there’s no air trapped inside.
- Using a pizza cutter or knife, cut the ravioli into squares or your desired shape. Press the edges firmly to secure them.
- Bring a large pot of salted water to a boil. Gently add ravioli and cook for 3-4 minutes or until they float to the top. Remove with a slotted spoon.
Notes
Resting the dough is essential for pliable pasta. Check the seals on the ravioli to prevent bursting during cooking. You can try different fillings to suit your taste.