Ricotta Spinach Ravioli with Ragù is an exceptional first course for homemade pasta lovers, especially if filled with fresh ricotta. Suitable for any occasion.
Fresh egg pasta is always delicious, especially when it is stuffed: from tiny ravioli, ravioli del plin or Liguri pansotti, whatever the filling, the result is guaranteed.
With the filling, you can experiment with the ingredients you prefer, from the tastiest to the most delicate, like these ricotta and spinach-filled ravioli.
Ravioli are often prepared in my house, especially on Sundays or during special occasions.
Excellent also during festive days like Christmas, when you serve this wonderful dish, everyone will be thrilled, and you will see that you will also make those with a more sophisticated palate happy.
I prepared them with cow’s milk ricotta, seasoned with delicious ragù. They are also excellent with tomato and basil sauce.
For the dough, we will use durum wheat semolina and all-purpose flour, and eggs, the latter giving a rustic, rough, and porous texture.
Guaranteed to wipe the plate clean and happy faces. I believe I have said it all!
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 4/6
- Cooking methods: Boiling, Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Ricotta Spinach Ravioli with Ragù
- 1.25 cups all-purpose flour
- 1.25 cups remilled durum wheat semolina flour
- 3 eggs
- 1 pinch fine salt
- as needed water
- 1.25 cups ricotta (well-drained)
- 3.5 oz spinach (cooked weight)
- as needed nutmeg
- salt
- 1 sprig thyme (optional)
- as needed marjoram
- 0.5 cup Parmigiano Reggiano DOP
- 1.1 lbs mixed ground meat (beef and pork)
- 1 golden onion
- carrot
- Half stalk celery
- 3.25 cups tomato purée
- 1 tablespoon tomato paste
- Half glass wine
- as needed extra virgin olive oil
- salt
- pepper
Tools
- Pasta Machines
- Kneading Board
- Pastry Wheel
- 2 Pots
- Lid
- Wooden Spoons
- Kitchen Scales
- Cutting Board
- Mezzaluna
- Bowl
Steps for Ricotta Spinach Ravioli with Ragù
Prepare the pasta by mixing the flours and beaten eggs, adding the necessary water with a pinch of salt.
(The amount of water may increase or decrease depending on the humidity of the flours).
Work it for a long time to make the dough smooth and compact.
Wrap it into a ball, close it inside a tea towel, and let it rest for 30 minutes or cover it with a plate.
Boil the spinach.
(If using fresh spinach. Wash the fresh spinach leaves thoroughly under running water to remove any impurities).
(If using frozen spinach).
Cook them for a few minutes.
Drain the spinach.
Squeeze them very well and chop finely.
(I used a mezzaluna, but a blender is fine too).
In a bowl, mix the spinach and grated cheese with the ricotta.
Incorporate minced marjoram and thyme if you like, add nutmeg and a pinch of salt.
Mix very well.
After the resting time, take a small piece of dough and flatten it slightly with your hands using a little flour.
Pass it through the pasta machine starting with the widest setting.
Roll out the dough, making several passes to make it thin.
Place spoonfuls of filling spaced 1 inch apart, cover with another sheet and press to expel air.
Cut with the pastry wheel and place the ravioli on a floured cutting board.
A tip: dust with durum wheat semolina as it dries better.
Continue.
Keep going until you have used up all the filling (knead the dough scraps before they dry out).
First, clean the celery, carrot, and onion well and chop them finely.
Put the vegetables in a saucepan (tall enough to contain all the ingredients) to brown over low heat with at least 4 tablespoons of extra virgin olive oil.
When the soffritto is golden, add the ground meat. Let it brown very well.
Then deglaze with the wine. When the wine has evaporated, add a tablespoon of tomato paste and mix.
Add the tomato purée, salt, pepper, and mix well.
Stir occasionally, and if it is drying out too much, add a little water (or unsalted broth if you have it).
Reduce the heat to low, cover the saucepan three-quarters of the way, and let it cook for about 2/3 hours. The sauce must cook very gently over low heat.
Bring a large pot of salted water to a boil, immerse the ravioli, and cook them for 2-3 minutes, stirring very gently to avoid breaking them.
The cooking time of the ravioli may vary depending on the thickness of the dough.
Once cooked, drain them with a slotted spoon and immerse them in the ragù sauce. Mix gently.
Ready to be served.
Enjoy your meal
Tips
*If you don’t have a pasta machine to roll out the dough, you can do it manually using a rolling pin: be careful to obtain very thin sheets.
Making stuffed pasta is much simpler than it seems, and in the end, we will have a tasty and elegant first course.
Or store them in the refrigerator for 1 day, spaced apart.
Lay them on a bed of flour and semolina, which absorbs moisture.
Or freeze them on cutting boards; when they are hard, you can place them in plastic bags!
Here’s the link to best store fresh pasta: how to blanch fresh pasta.
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Notes
You can prepare the filling for your ravioli even the day before and keep it in the fridge.
FAQ (Questions and Answers)
Can I use frozen spinach instead of fresh ones?
Certainly, you can use frozen spinach instead of fresh ones. The quantity will be the same, but I advise you to drain them very well once cooked, as they tend to be more watery.
Can I chop the spinach by hand?
Yes, you can chop the spinach by hand and get a coarser texture.
