Ravioli Ricotta e Spinaci (Spinach Ricotta Ravioli)
A recipe for Ravioli Ricotta e Spinaci (Spinach Ricotta Ravioli)! These homemade ravioli are filled with a creamy ricotta and sautéed spinach mixture.
Servings 4 -6 Servings
Ingredients
Dough:
- 3 cups (375 grams) '00' pasta flour or all-purpose flour
- 4 large eggs
- 2-4 tablespoons (30-60 milliliters) water
Spinach Ricotta Filling:
- 2 tablespoons (28 grams) unsalted butter or olive oil
- 2 garlic cloves peeled and minced
- 8 ounces (227 grams) fresh spinach baby spinach or mature spinach with tough stems removed
- 1 pound (450 grams) whole milk ricotta drained of excess moisture
- 1 ounce (28 grams) Pecorino Romano freshly grated
- zest from 1 lemon
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg
Instructions
To make the dough:
- In the bowl of a stand mixer fitted with the dough hook attachment or a large bowl, add the flour and make a well in the center. Add the eggs and mix until well-combined.
- Slowly add just enough water to create a soft dough. If too wet, add a little more flour. If too dry, add a little more water.
- On a lightly floured surface, knead the dough until smooth and elastic. Wrap in plastic and allow to rest at room temperature for at least 30 minutes and up to an hour. If making in advance, refrigerate for up to 1-2 days.
To make the spinach ricotta filling:
- In a large saucepan, melt the butter over medium low heat.
- Once melted, add the garlic and cook just until fragrant, about 30 seconds to 1 minute.
- Add the spinach and cook, stirring often, just until the leaves are wilted.
- Transfer the mixture to a colander and allow to drain until cool enough to handle.
- In a large bowl, add the ricotta, grated Pecorino, lemon zest, salt, pepper, and nutmeg.
- Use your hands to squeeze out as much moisture as possible from the cooled, sautéed spinach.
- Place the spinach on a cutting board and finely chop. The mixture should be fine enough to easily pipe without getting stuck.
- Add the chopped spinach to the bowl with the ricotta and fold together until evenly combined.
- Adjust seasonings if desired. Cover the bowl and refrigerate for at least an hour and up to a day.
To assemble:
- Line a large baking sheet with parchment. Divide the rested pasta dough into four equal pieces.
- Place piece of the pasta dough on a floured work surface and keep the other pieces covered.
- Roll the dough into a thin sheet using a pasta machine or rolling pin, until it is about 1/16th inch (1.5 millimeters) thick.
- Fill a piping bag fitted with a large plain tip or a large freezer bag with a little over 1/2 inch (1.25 centimeter) hole cut into the corner with the spinach ricotta mixture.
- Flour the desired ravioli mold and cover with a sheet of pasta.
- Fill each cavity with the spinach ricotta filling. Lightly moisten the edges with water.
- Top with another sheet of pasta and use a rolling pin to seal and cut out the ravioli.
- Remove and separate the ravioli and transfer them to the prepared baking sheet. Repeat with remaining dough and filling.
- Bring a large pot of salted water to a boil. Reduce to a gentle simmer and add the prepared ravioli in batches, being careful not to overcrowd.
- Gently stir the bottom and cook until they float to the top. Use a slotted spoon to gently remove the ravioli to a colander. Repeat with remaining ravioli.
- Serve immediately with desired sauces or toppings.