Bow Ribbon Ravioli. Here is my recipe to make delicious ricotta and spinach ravioli at home, it’s really very easy, accessible to everyone.
I shaped the ravioli like a gift package with bows and I must say they are really cute and very tasty.
I created a ravioli in the shape of a funny gift package, cute and, as my little nephews say, delicious and yummy. The ricotta and spinach filling is light and fresh.
To make your task easier, you’ll need a pasta machine to roll the dough, I hope you have the famous ‘nona papera’ at home! Otherwise, you can still make them, but you’ll have to work harder to roll the dough with a rolling pin as it needs to be quite thin.
If you have some experience with homemade fresh pasta, I’m sure you won’t have any problems even with these ravioli, otherwise arm yourself with a bit of patience and try your best.
The process is ultimately not too difficult, though a little more elaborate than average when it comes to ravioli: the only more complex step is adding the bows, but I hope you won’t have too many problems with the images I provided.
As for the seasoning, I chose a simple butter and sage to not overshadow the colors of the pasta, which should remain, in my opinion, the real stars of the dish… Want to season them differently? Feel free to experiment and let me know!
Perfect to serve as a Sunday lunch; a family or friends dinner; but also for special occasions and, of course, as Italian tradition dictates, for Christmas parties or Christmas Eve.
Shall we see how to make them?
- Difficulty: Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 40 Minutes
- Portions: 6/8
- Cooking methods: Boiling, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for the Bow Ribbon Ravioli
- 1 1/4 cups all-purpose flour
- 1 1/4 cups remilled durum wheat semolina
- 3 eggs
- 1 pinch salt
- 2/3 cup all-purpose flour
- 2/3 cup remilled durum wheat semolina
- 1 egg
- 1 tablespoon tomato paste
- 1 1/2 lbs spinach (clean and fresh, 1 lb if using frozen)
- 14 oz mixed ricotta (or as preferred)
- 2/3 cup Parmigiano Reggiano PDO
- to taste nutmeg
- to taste pepper
- salt
Tools
- Cutting Board
- Pasta Wheel
- Food Scale
- Pot
- Blender
- Piping Bag
- Pasta Machines
Steps for the Ravioli
Pour the flours in a mound and place the eggs in the center.
Mix first with a fork and then with your hands until absorbed.
knead the ingredients for at least 10 minutes.The dough should be smooth and elastic.
Prepare the colored fresh pasta the same way using the flours, an egg, and a heaping tablespoon of tomato paste.
Once the doughs are ready, shape them into a ball, wrap with plastic wrap and let rest for about 30/50 minutes.
While the dough is resting, prepare the filling which can also be made hours in advance.
If using fresh spinach: clean and wash the spinach. Then cook them in a non-stick pan with a lid for a few minutes with just the water left from washing and a pinch of salt.
(If using frozen spinach, blanch them lightly in water. Remove from the heat and let cool).
Once cooled, squeeze the spinach well and finely blend them in a mixer, set aside.
In a bowl, combine the cooked spinach, previously chopped, with ricotta, grated cheese, salt, pepper, and nutmeg.
Mix everything carefully until you have a smooth and homogeneous mixture.
Transfer the ravioli filling into a piping bag and keep it in the fridge while you roll out the dough.
Roll out the two sheets of pasta using a rolling pin or pasta machine.
Until you get a thickness of a few millimeters, place the neutral sheet obtained on a floured board.
Proceed similarly with the tomato dough and then cut into thin strips.
Arrange the strips regularly on the sheet creating a sort of grid.
With the remaining strips, shape small bows and apply them to the center of the ravioli on half of the sheet, dampening the base slightly to make them stick well.
(Use a drop of water to make them adhere (just wet the tip of a finger or use a small cooking brush), attach the bows to your ravioli).
Turn the sheet without bows upside down.
On the half-sheet without bows, place the ricotta and spinach filling regularly, taking my photo as a reference. (Trying to place it on the cross between the red strips).
Cover with the remaining sheet with bows and press with your fingers around the filling to expel the air and seal the edges well.
At this point, you can cut the ravioli with a pasta cutter to separate them.
As they are ready, place them on a floured surface.
The bow ribbon ravioli are ready, now all you have to do is cook them and season them as you like.
Enjoy your meal.
As a final seasoning for this first dish, we recommend the classic melted butter with cheese, parmesan, and pepper.
Tips
For cooking: Bring a large pot of salted water to a boil, immerse the ravioli and cook them for 2-3 minutes, stirring gently to avoid breaking them.
For cooking: Bring a large pot of salted water to a boil, immerse the ravioli and cook them for 2-3 minutes, stirring gently to avoid breaking them.
Storage
Store the ricotta and spinach ravioli on a plate in the refrigerator for up to 24 hours.
Place them on a layer of flour and semolina, which draws moisture.
You can also freeze the ravioli by placing them in appropriate bags and cook them directly frozen.
Here is the link to preserve fresh pasta in the best way: how to blanch fresh pasta.
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FAQ (Questions and Answers)
Can I prepare the filling the day before?
You can prepare the filling for your ravioli the day before and keep it in the refrigerator.
Don’t have a pasta machine?
If you don’t have the specific tool to roll the dough, you can proceed manually using a rolling pin: be careful to make very thin sheets.
Can I use frozen spinach and how much?
Absolutely, 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 achieve a coarser texture.
