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Spinach and Ricotta Ravioli with a Walnut Cream Sauce

21 November, 2014 by Tara 10 Comments

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spinach and ricotta ravioli (13 of 14)

Evan and I love making ravioli, well any fresh pasta really. He gets so excited when the pasta machine comes out. I don’t make ravioli often due to the work involved, but I try to make at least 80 or so when I do so there is plenty extra to freeze. This recipe made about 84 ravioli based on the size of the ravioli press. If you don’t have time to make your own ravioli, this sauce is still delicious topped over your favorite store-bought package and comes together in the time it takes to bring water to a boil and cook the pasta.

spinach ravioli

I used a ravioli press, but you can also make the ravioli by hand. You can use a tablespoon to add the filling to the center of each ravioli, but I am quicker when I use a piping bag (or ziploc bag with the corner snipped off). If the spinach is too stringy when piping out the filling, use scissors to separate the filling between ravioli.

evan ravioli

Place the prepared ravioli on a parchment paper lined baking sheet in a single layer. Separate the layers with more parchment. If you aren’t using the ravioli right away, they can be frozen for up to months. Freeze them in single layers before transferring to a freezer bag. You can boil them straight from the freezer. Just add a couple of minutes to the boiling time to make sure the filling is completely heated through.

spinach and ricotta ravioli (14 of 14)

Spinach and Ricotta Ravioli with a Walnut Cream Sauce Recipe

Ravioli adapted from Claudia Roden’s the Food of Italy: Region by Region
, Cream Sauce adapted from Emeril Lagasse

Print Pin
4 from 1 vote

Spinach and Ricotta Ravioli with a Walnut Cream Sauce

A recipe for Spinach and Ricotta Ravioli with a Walnut Cream Sauce.
Course Main
Cuisine Italian
Keyword cream, dumpling, Italian, Italy, pasta, ravioli, ricotta, spinach, walnut
Prep Time 40 minutes
Cook Time 15 minutes
Resting Time: 30 minutes
Total Time 1 hour 25 minutes
Servings 84 Ravioli

Ingredients

Ravioli Filling:

  • 1 tablespoon olive oil
  • 1 1/2 pounds fresh spinach
  • 2 tablespoons freshly grated Parmesan
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon salt
  • 8 ounces ricotta

Dough:

  • 4 1/4 cups all purpose flour
  • pinch salt
  • 2/3 cup milk lukewarm
  • 2 eggs
  • 1 egg yolk beaten with 1 teaspoon water for egg wash

Walnut Cream Sauce:

  • 4 tablespoons unsalted butter divided
  • 1/2 cup chopped walnuts
  • 1/2 cup finely chopped shallots
  • 1/2 teaspoon minced garlic
  • 1/2 cup dry white wine
  • 2 cups heavy cream
  • 1/4 cup chopped fresh basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup freshly grated Parmesan

Instructions

To make the filling:

  • In a large pan, drizzle olive oil over medium heat. Add the spinach, in batches if needed, and cook, stirring often, until wilted. Transfer to a colander and allow to drain until cool enough to handle. Squeeze out any remaining moisture and chop finely. Place in a medium bowl and mix in Parmesan, nutmeg, salt, and ricotta.

To make the dough:

  • In the bowl of a stand mixer fitted with a dough blade or a large bowl, combine the flour and salt. Mix in the eggs and slowly add the milk until the dough comes together. Knead on a floured surface until smooth and elastic, about 10 minutes. Wrap in plastic or cover with a cloth and allow to rest for 30 minutes. Divide the dough in half and cover one half. Roll the other half into a thin sheet using a rolling pin or pasta machine (I went to second from thinnest on the pasta machine).
  • If using a ravioli press: Cut the pasta into sheets the size of the ravioli press. Place one sheet on the press and top with plate to create indentations. Fill with tablespoon of the spinach and ricotta filling. Brush the edges with egg wash if needed. Top with another sheet of pasta and use rolling pin to seal. Gently press out the individual ravioli and place in single layer on baking sheet lined with parchment. Repeat with remaining dough.
  • If making ravioli by hand: cut the pasta sheets into 3 inch circles or squares. Place a tablespoon of filling in the center of each. Brush the edges with egg wash and fold the dough over to cover the filling, making half moons or rectangles. Place in single layer on baking sheet lined with parchment. Repeat with remaining dough.
  • Bring a large pot of salted water to a boil. Add the ravioli in batches and cook until they rise to the surface and pasta is tender, about 4 minutes. Gently remove and place onto serving plate using a slotted spoon.

To make the walnut cream sauce:

  • In a large pan, melt 2 tablespoons of the butter over medium heat. Stir in the walnuts and cook, stirring often, until fragrant and beginning to darken in color, about 3 minutes. Remove to a plate.
  • Place remaining 2 tablespoons in the pan over medium heat. Once melted, add the shallots and garlic. Cook until just fragrant, about 1 minute. Pour in the wine and cream, then simmer until the liquid has reduced by half, about 4 minutes. Remove from heat and stir in basil, salt, pepper, and cheese until smooth followed by the toasted walnuts (setting a few aside if desired for garnish).
  • Serve immediately with cooked ravioli. Top with extra cheese and a few of the set aside toasted walnuts if desired.
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Filed Under: European, Pasta and Rice Tagged With: cream, dumpling, europe, European, Italian, Italy, pasta, ravioli, ricotta, sauce, spinach, walnut

Previous Post: « MetroCooking DC 2014
Next Post: Pumpkin French Toast Casserole »

Reader Interactions

Comments

  1. lk529

    21 November, 2014 at 10:31 am

    Love!

    Reply
  2. masteringpersiancooking

    28 November, 2014 at 7:19 pm

    This is my absolute favorite dish but I have never made it myself and either buy it frozen from Costco or order it at a restaurant but your recipe has inspired me to give it a try thank you. You have amazing recipes btw. I signed up to get notification and bookmarked your site.

    Reply
    • Tara

      1 December, 2014 at 9:34 pm

      Thanks! I hope you enjoy it!

      Reply
  3. Kitty

    27 March, 2020 at 4:35 pm

    This sounded so good, but I was not successful in making it. When I added the wine and cream, the cream curdled. I kept going, thinking it would be OK, but between the curds, and the butter that wouldn’t incorporate, I ended up pitching this sauce and opening a jar of tomato basil sauce.

    Reply
    • Tara

      27 March, 2020 at 9:28 pm

      Hi Kitty, so sorry to hear! For the cream to curdle when you added it to the pan, it sounds like the heat may have been too hot in the beginning. What type of cream did you use?

      Reply
      • Kitty

        28 March, 2020 at 4:03 am

        I used heavy cream.

        Reply
  4. Anu

    19 May, 2020 at 12:58 pm

    Can I omit the White wine?

    Reply
    • Tara

      19 May, 2020 at 3:48 pm

      Hi Anu! Yes you can omit the white wine. If the sauce is too thick, thin with a little chicken broth or milk.

      Reply
  5. Dee

    16 October, 2020 at 3:34 pm

    4 stars
    What did you do with the walnuts you sautéed in butter and set aside to a plate. Left me hanging. I wasn’t sure if I should add it back to sauce or put on top when plating. I did the latter tasted good but sauce thin.

    Reply
    • Tara

      16 October, 2020 at 3:40 pm

      Hi Dee! So sorry! When I transferred the recipe over to the new card it was supposed to go after the cheese with the option of setting a few aside for garnish. Fixed now, thanks for the catch!

      Reply

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