Learn to make spinach and ricotta ravioli from scratch. Starting by making the dough to preparing the creamy filling with ricotta cheese and green spinach. Our step-by-step recipe will show you how easy is to make this delicious Italian dish at home.
Place the flour in a working surface and add a pinch of salt, make a well and crack the eggs in the middle.
Start mixing the ingredients with your fingers until the eggs are integrated with the flour.
Begin to knead little by little integrating the flour well. Add one or two tablespoons of cold water while kneading.
Knead for 10-15 minutes by hand (less if you use a stand mixer) until you get an elastic and completely smooth dough. Wrap with kitchen film and let it rest in a cool place for 30 minutes.
While the dough is resting, prepare the filling: Cook the spinach in water with salt until tender. Drain them very well and squeeze them until most liquid is discarded.
Let them cool completely and then chop them finely with a knife. Put the spinach in a bowl, add the ricotta cheese, the Parmigiano cheese, a little salt and pepper and the nutmeg. Mix very well.
Sprinkle with flour a working surface. Divide the dough in 3 parts so it is more manageable; leave two of these parts well covered with cling film to prevent them from drying out.
Roll the dough into a long rectangular sheet with a thickness of more or less 1mm. You can use a pasta machine or do it by hand.
Starting at the middle, place small mounds of the ricotta and spinach filling, leaving about 1.20″ (3cm) of empty space between them.
Moist the dough between each portion and around the filling with a little water, you can use a brush or your fingers, the important thing is that the dough do not get too wet.
Now, with the half that was left free of filling, fold it by placing it on top of the piles of filling to cover them well, making the edges are well aligned to each other. Flatten with your fingers in the middle and around the filling so the dough sheets stick well.
Cut the ravioli about 1.5×1.5″ (4 × 4 cm), then place them on a plate or tray floured with a little semolina or flour beforehand to prevent them from sticking together. Repeat the steps to make the ravioli with all other portions of dough.
The spinach and ricotta ravioli are ready, you can proceed to freeze them as suggested above or cook them with the sauce of your choice.
Notes
The secret for an amazing ravioli is to roll the dough as thin as possible.
If you are going to prepare the ravioli and eat them the same day, it is important that once they are prepared to let them rest for at least 1 hour, preferably in the refrigerator before adding them to the hot water. This resting time helps to prevent the ravioli from breaking when boiling in the water.
You can prepare the spinach and ricotta filling in advance and keep it in the fridge until it is time to use it (up to 3 days).
To make the preparation of the ravioli more easier you can place the filling mixture in a pastry bag.
You can drain the ricotta cheese by placing it onto a strainer and placing this on a bowl for about 2 hrs before making the filling. This will result in a more creamy filling.
Nutrition Information
Serving: 1grams | Calories: 354kcal
rate this recipeScroll down and leave a comment with stars!