Making fresh pasta at home is always a satisfaction, but stuffing and sealing ravioli is a real little triumph! These ravioli filled with ricotta and spinach are soft, flavorful, and incredibly genuine, light years away from packaged ones. Perfect when freshly made, but just as delicious the next day, they are a main course that always wins everyone over.

Difficulty: Easy
Cost: Cheap
Preparation time: 20 Minutes
Portions: 8
Cooking methods: Boiling
Cuisine: Italian
Seasonality: All seasons

Ingredients

1 1/4 cups all-purpose flour
2 cups semolina flour (+ extra for dusting)
4 eggs
2 tbsps water
9 oz spinach
7 oz sheep ricotta (or cow ricotta)
1 egg
1/2 cup Parmigiano Reggiano DOP
salt
black pepper

Tools

Wooden pastry board
Pasta machine
Fluted pastry wheel

Preparation

To make the ravioli, start with the dough: follow the procedure for the egg pasta. A small note: since this recipe uses more semolina flour, you might need to add a tablespoon of water to the dough to achieve the right consistency, and a second tablespoon if necessary.
Once you have a thin sheet, you can move on to preparing the filling.
Cook the spinach in a pan with a pinch of salt, just until they wilt slightly. Let them cool, then transfer to a mixer with the ricotta, Parmigiano, and egg. Add a pinch of salt and a sprinkle of pepper, then blend until you get a green, homogeneous, creamy mixture.
Take a teaspoon of filling at a time and place it on the dough, leaving a few millimeters from the edge. Continue along the entire length of the dough. Brush the edges with a little water, and place a second layer of dough over the filling, covering it.
Using a zigzag pastry cutter, cut the dough into squares of about 1.5×1.5 in. Dust a tray or surface with some semolina flour and place the ravioli on top, so they don’t stick.
Repeat the operation until the filling and dough are used up.