Ravioli di Ricotta e Spinaci (Ricotta and Spinach Ravioli)

Ravioli di Ricotta e Spinaci is a delightful Italian dish that combines the creamy richness of ricotta cheese with the earthy flavor of spinach, all encased in tender homemade pasta. This dish not only showcases the beauty of Italian cooking but also allows you to impress family and friends with your culinary skills. From my own personal experience, making ravioli at home can be a rewarding project that fills your kitchen with delicious aromas and creates lasting memories around the dinner table.

So, let me show you how I make these delectable ravioli step by step.

Notes on What to Expect

When you make Ravioli di Ricotta e Spinaci, expect a delightful dish filled with creamy ricotta and fresh spinach that is both comforting and elegant. The homemade pasta will have a tender bite that elevates the entire experience, making it a favorite for both family dinners and special occasions.

Recipe Overview

• Prep Time: 1 hour
• Cook Time: 10 minutes
• Time to Stand: 30 minutes (for dough resting)
• Total Time: 1 hour 40 minutes
• Ease of Cooking: Moderate
• Servings: 4
• Calories per Serving: Approximately 450 kcal
• Cost of Ingredients: $15–$20 (varies based on local prices)
• Cuisine: Italian
• Course: Main Dish

Equipment Needed

• Rolling pin or pasta machine
• Mixing bowl
• Fork or whisk
• Baking sheet
• Plastic wrap
• Large pot
• Slotted spoon
• Saucepan (for the sauce, if desired)
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Ravioli di Ricotta e Spinaci  here.

Ingredients

For the Pasta Dough:

• 2 cups all-purpose flour (plus extra for dusting)
• 3 large eggs
• 1/2 teaspoon salt
• 1 tablespoon olive oil

For the Filling:

• 1 cup ricotta cheese
• 1 cup fresh spinach (or 1/2 cup frozen spinach, thawed and drained)
• 1/4 cup grated Parmesan cheese
• 1 large egg (for binding)
• Salt and pepper to taste
• A pinch of nutmeg (optional)

For Serving (Optional):

• Marinara sauce or butter and sage sauce
• Extra grated Parmesan cheese
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Ravioli di Ricotta e Spinaci  here.

Step-by-Step Instructions

Step 1: Make the Pasta Dough

1. Mix the Ingredients: In a mixing bowl, combine the flour and salt. Make a well in the center and add the eggs and olive oil.
2. Form the Dough: Use a fork to gradually incorporate the flour into the eggs until a shaggy dough forms. Transfer the dough to a floured surface.
3. Knead the Dough: Knead the dough for about 8-10 minutes until it’s smooth and elastic. If the dough is too sticky, add a little more flour as needed.
4. Rest the Dough: Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature. This allows the gluten to relax, making it easier to roll out.

Step 2: Prepare the Filling

1. Cook the Spinach: If using fresh spinach, blanch it in boiling water for about 1 minute until wilted. Drain, cool under cold water, and chop finely. If using frozen spinach, ensure it’s well-drained.
2. Combine the Filling Ingredients: In a bowl, mix the ricotta cheese, cooked spinach, Parmesan cheese, egg, salt, pepper, and nutmeg (if using) until well combined.

Step 3: Roll Out the Pasta

1. Divide the Dough: Cut the rested dough into quarters. Keep the pieces you aren’t using covered to prevent them from drying out.
2. Roll the Dough: Using a rolling pin or pasta machine, roll out one piece of dough at a time to about 1/16 inch thickness. Dust with flour as needed to prevent sticking.

Step 4: Assemble the Ravioli

1. Cut the Dough: Lay the rolled-out pasta sheet on a floured surface. Use a sharp knife or a ravioli cutter to cut the pasta into strips.
2. Fill the Ravioli: Place about 1 teaspoon of filling onto one half of each strip, spacing them about 2 inches apart.
3. Seal the Ravioli: Fold the other half of the pasta over the filling, pressing down around each mound to seal. Use a fork to crimp the edges, ensuring they are well sealed to prevent the filling from leaking during cooking.

Step 5: Cook the Ravioli

1. Boil Water: Bring a large pot of salted water to a boil.
2. Cook the Ravioli: Carefully drop the ravioli into the boiling water. Cook for about 3-4 minutes or until they float to the top and are tender.
3. Drain: Use a slotted spoon to remove the ravioli and drain them on a baking sheet.

Step 6: Serve

• Sauce Options: You can serve the ravioli with a simple marinara sauce or a butter and sage sauce. To make a butter and sage sauce, melt butter in a saucepan, add fresh sage leaves, and cook until the butter is lightly browned. Toss the cooked ravioli in the sauce before serving.

Variations

• Different Fillings: Swap out the spinach for sautéed mushrooms, butternut squash, or a mix of cheeses for a different flavor.
• Gluten-Free Option: Use a gluten-free pasta flour blend to make the dough.
• Vegan Option: Replace ricotta with a tofu-based filling and use vegan pasta.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Ravioli di Ricotta e Spinaci  here.

Tips and Substitutions

• Make Ahead: You can prepare the filling and pasta dough ahead of time. Just store them separately in the fridge.
• Freezing: Uncooked ravioli can be frozen on a baking sheet and then stored in a freezer bag for later use. No need to thaw before cooking; just add a couple of extra minutes to the cooking time.
• Serving Size: This recipe makes about 24 ravioli, which is typically enough for four servings, depending on appetite and side dishes.

Nutritional Information Per Serving

• Calories: Approximately 450 kcal
• Protein: 20 g
• Carbohydrates: 60 g
• Fat: 15 g
• Fiber: 2 g

I hope this guide has made making Ravioli di Ricotta e Spinaci seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment!