Ricotta and Spinach Ravioli are a traditional Italian first course, perfect to dress with a white sauce or tomato sauce. Ricotta and Spinach Ravioli always bring everyone together: vegetarians and non-vegetarians, adults and children… even those who never eat vegetables.
The ravioli recipe changes from region to region, from family to family, each has their secret.
To prepare the dough for the ricotta and spinach ravioli requires a good amount of skill, and for rolling out the dough we can use a pasta machine.
The amount of semolina indicated in the recipe for making egg pasta is optional, it can be replaced with the same amount of type 00 flour. The presence of semolina is especially useful when using a home pasta machine, as it helps to achieve a rough texture like that of hand-rolled pasta.
Now let’s head to the kitchen and I’ll show you how to prepare Ricotta and Spinach Ravioli
- Difficulty: Medium
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 50 Minutes
- Portions: 3
- Cooking methods: Stovetop, Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Let’s see what we need to prepare
- 3/4 cup type 00 flour
- 3/4 cup re-milled semolina flour
- 2 eggs
- 5 oz spinach
- 1/3 cup ricotta
- 1/3 cup cheese (grated)
- nutmeg
- salt
- pepper
Tools
- 1 Work surface
- 1 Pasta machine
- 1 Fluted pastry wheel
Steps
Let’s start preparing
To prepare the ricotta and spinach ravioli, start with the dough: beat the eggs in a small bowl, then pour them gradually into a bowl with the two flours and mix.
Continue kneading with your hands in the bowl, then transfer to the work surface and knead until you get a smooth and homogeneous consistency. Wrap the dough in plastic wrap and let it rest for 30 minutes.
Meanwhile, clean and wash the spinach several times. Cook them for a few minutes with only the residual water from washing. Drain and squeeze them very well with your hands. Chop them finely on a cutting board using a knife. Transfer them to a bowl and add the grated cheese, ricotta, nutmeg to taste, salt, and pepper. Mix until everything is combined.
After the resting time, divide the dough in half and roll it out with a rolling pin or a pasta machine. With a fluted pastry wheel, cut out strips about 2 inches wide and place dollops of filling spaced 1.5 inches apart.
Cover with a second strip of dough and, pressing with your fingertips, seal the filling so that all the air escapes. Use the wheel to form the ravioli.
Place them on the floured work surface.Here are our ravioli ready.
Enjoy your meal!!
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