Ricotta and spinach ravioli are a main course I don’t prepare very often, but my children and husband really enjoy them.
The recipe is really simple to make and, if we want, also quick, as the only thing to cook in advance is the spinach.
Just prepare the homemade pasta and then fill it with the filling we are going to prepare.
These ravioli can also be frozen by aligning them well on a tray before freezing them, and then, once frozen, transfer them to a freezer bag.
So come read my recipe and let’s prepare them together!!! For the recipe, I used sheep ricotta from the Pinna cheese company, a company rich in history, and their products are a guarantee.
If you make this or any other of my recipes on my blog, feel free to send me your photos, and I’ll put them on my Facebook page in your name.
Approx. 84 kcal per ravioli

Difficulty: Medium
Cost: Economical
Rest time: 30 Minutes
Preparation time: 1 Hour
Portions: 55 ravioli
Cooking methods: Boiling
Cuisine: Italian
Seasonality: All seasons

Ingredients for Ricotta and Spinach Ravioli

7 Eggs (medium)
1 pinch Salt
28.2 oz Semolina flour
2.8 oz All-purpose flour (for sheet processing)
21.2 oz Sheep Ricotta
21.2 oz Spinach (frozen)
to taste Salt
to taste Nutmeg
to taste Pepper
1 tbsp Extra virgin olive oil (for cooking spinach)
2 cloves Garlic (for cooking spinach)
1 Onion
to taste Salt
2 tbsps Extra virgin olive oil
17.6 oz Peeled tomatoes
to taste Oregano
3.5 oz Parmesan cheese (grated)

Preparation of Ricotta and Spinach Ravioli

Preparation
First, prepare the dough by beating the eggs in a bowl, add the flour, salt, and work until you can transfer the dough to a work surface and continue working it until smooth.
Let it rest covered for at least 15 minutes.
Meanwhile, in a pan, put a tablespoon of extra virgin olive oil, 2 cloves of garlic and let them brown, add the frozen spinach and cook covered until defrosted.
Once defrosted, add salt and cook until the cooking water has reduced.
Of course, if you have fresh spinach, it will be much better.
In the food processor, put the spinach, nutmeg, pepper, and blend well, then add the sheep ricotta and blend until incorporated, but do not work for more than a few seconds.
Set the mixture aside in a bowl.
Sauce Preparation
In a high-sided pan, put 2 tablespoons of extra virgin olive oil, chopped onion, and let it brown a bit, then add the peeled tomatoes passed through a tomato press, add salt and oregano, letting it cook over medium heat for at least 45 minutes.
Add a little water if it reduces too much.
Final Preparation
In the meantime, work the pasta with a pasta machine to obtain sheets that are not too thick (the thickness varies for each machine, I worked at the 4th hole).
On the sheets obtained, place a generous teaspoon of ricotta and spinach mixture and close them by folding the pasta lengthwise on the sheet itself, or by placing another sheet over the existing one and cutting ravioli with a pasta cutter or a shape of your choice, sealing them well perhaps with a fork.
Bring salted water to a boil for the pasta and when boiling, place the ravioli, once cooked, drain them and dress with the sauce prepared earlier.
Serve hot and … enjoy your meal!!!