Indulge in the comfort of classic Italian cuisine with our Ravioli di Ricotta e Spinaci. This dish perfectly blends the creamy texture of ricotta cheese with the fresh, earthy tones of spinach wrapped in delicate pasta. Our authentic recipe guides you through crafting these pillowy parcels from scratch, ensuring a gourmet experience that’s both satisfying and surprisingly simple to make. Ideal for an elegant dinner or a nourishing family meal, discover the joy of making homemade ravioli that rivals even the finest trattorias. Whether you’re a seasoned pasta maker or a curious cook, learn the secrets to a perfect Ravioli di Ricotta e Spinaci and delight in the flavors of Italy with every bite.
AuthorJulia ForesekCategoryIndian, Pasta & NoodlesDifficultyAdvancedMake the Pasta Dough:
On a clean surface, make a mound with the flour and create a well in the center. Crack the eggs into the well and add a pinch of salt.
Using a fork, gently beat the eggs, gradually incorporating the flour from the sides of the well. Once the dough starts to come together, knead with your hands until you have a smooth, elastic dough, about 10 minutes. Wrap in cling film and let it rest for at least 30 minutes.
Prepare the Filling:
Wash the spinach and cook it in a large pan with just the water clinging to its leaves for 2-3 minutes until wilted. Drain well, and when cool enough to handle, squeeze out as much water as possible. Chop finely.
In a bowl, combine the ricotta, Parmesan, nutmeg, salt, and black pepper. Add the chopped spinach and mix well. Taste and adjust the seasoning as needed.
Roll Out the Pasta:
Divide the rested dough into two pieces. Keep one piece covered while you work with the other. Flatten the dough into a rectangle shape, then roll it out on a lightly floured surface or using a pasta machine, to a thin sheet (about 1-2mm thick).
Assemble the Ravioli:
Place teaspoonfuls of the filling about 2 inches apart over half of the pasta sheet. Moisten the edges and the space between the filling with a little water. Fold the other half of the pasta sheet over the filling. Press down around the edges and between the filling to seal, then cut into individual ravioli using a pastry cutter or sharp knife.
Repeat with the remaining pasta and filling.
Cook the Ravioli:
Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes, or until they float to the surface and are tender. Remove with a slotted spoon and drain well.
Prepare the Sauce:
While the ravioli cooks, melt the butter in a large pan and add the sage leaves. Cook until the butter starts to brown and the sage becomes crispy.
Serve:
Toss the cooked ravioli gently in the sage butter. Serve immediately, sprinkled with freshly grated Parmesan.
This Ravioli di Ricotta e Spinaci recipe is a beautiful showcase of Italian culinary simplicity and flavor. Enjoy this delightful dish with a light salad and a glass of crisp white wine for a truly exquisite dining experience. Buon appetito!
Ingredients
Directions
Make the Pasta Dough:
On a clean surface, make a mound with the flour and create a well in the center. Crack the eggs into the well and add a pinch of salt.
Using a fork, gently beat the eggs, gradually incorporating the flour from the sides of the well. Once the dough starts to come together, knead with your hands until you have a smooth, elastic dough, about 10 minutes. Wrap in cling film and let it rest for at least 30 minutes.
Prepare the Filling:
Wash the spinach and cook it in a large pan with just the water clinging to its leaves for 2-3 minutes until wilted. Drain well, and when cool enough to handle, squeeze out as much water as possible. Chop finely.
In a bowl, combine the ricotta, Parmesan, nutmeg, salt, and black pepper. Add the chopped spinach and mix well. Taste and adjust the seasoning as needed.
Roll Out the Pasta:
Divide the rested dough into two pieces. Keep one piece covered while you work with the other. Flatten the dough into a rectangle shape, then roll it out on a lightly floured surface or using a pasta machine, to a thin sheet (about 1-2mm thick).
Assemble the Ravioli:
Place teaspoonfuls of the filling about 2 inches apart over half of the pasta sheet. Moisten the edges and the space between the filling with a little water. Fold the other half of the pasta sheet over the filling. Press down around the edges and between the filling to seal, then cut into individual ravioli using a pastry cutter or sharp knife.
Repeat with the remaining pasta and filling.
Cook the Ravioli:
Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes, or until they float to the surface and are tender. Remove with a slotted spoon and drain well.
Prepare the Sauce:
While the ravioli cooks, melt the butter in a large pan and add the sage leaves. Cook until the butter starts to brown and the sage becomes crispy.
Serve:
Toss the cooked ravioli gently in the sage butter. Serve immediately, sprinkled with freshly grated Parmesan.
This Ravioli di Ricotta e Spinaci recipe is a beautiful showcase of Italian culinary simplicity and flavor. Enjoy this delightful dish with a light salad and a glass of crisp white wine for a truly exquisite dining experience. Buon appetito!
