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Ravioli Ricotta e Spinaci | Ricotta & Spinach Ravioli

Homemade Ravioli reminds me of sitting around my Grandparent’s dining room table every holiday, especially Christmas Eve. My Grandmother made it look effortless as she kneaded the dough, rolled it out on the kitchen table, and assembled the Ravioli in a neat row. I always used my Grandmother’s hand-crank pasta machine to roll the dough into flat sheets, but I have to admit I recently broke down and purchased the pasta accessory for my Kitchen Aid. It makes it so much easier and speedier! This is my Grandmother’s recipe for classic cheese and spinach filling. Be creative, and make the filling with anything you enjoy. When I make Ravioli, I double the recipe, so I have extra Ravioli, which I freeze for a rainy day. Serve with a bottle of Poggio Grande Di Testa Mia Riserva.

 

 

Receipt Date: August 7, 2020
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

1-1/2 cups Ricotta Cheese

1 cup Spinach, washed

1/2 cup Parmesan, grated

1 Large Egg, beaten

1/4 teaspoon Nutmeg, grated

Pinch of Sea Salt

1 Recipe Homemade Pasta Dough

1 Recipe Homemade Tomato Sauce

Directions

See my Basic Pasta Dough Recipe for instructions on how to make the pasta dough.
Blanch the spinach in boiling water with a pinch of sea salt.
Drain and squeeze out any extra water.
Let the spinach cool.
In the meantime, combine the ricotta cheese, the egg, the Parmesan, and nutmeg in a mixing bowl.
Mix in the cooled spinach and a pinch of sea salt until thoroughly combined.
Cover the bowl and refrigerate for at least 30 minutes.
To Assemble the Ravioli:
Cut a 1/4 piece of dough and flatten it between your hands to create a rectangle.
Keep the rest of the dough wrapped in plastic until you are ready to roll it out.
Lightly dust the flattened dough with flour and roll it out using a hand-crank machine or a Kitchen Aid with the pasta attachment set on the widest setting.
Fold the dough in half and repeat at least 3 or 4 times until the mixture is smooth.
Adjust the roller to the next setting and send the dough through one time, lightly flour if the dough sticks to the roller as needed.
Keep adjusting to the next setting and rolling the dough through until you reach the last setting, at which point you should have a long, smooth sheet of dough.
Place the pasta sheet on a floured surface to stuff the Ravioli.
Put a tablespoon of the ricotta stuffing down the center of the sheet about 2 inches apart until you reach the halfway point.
Fold over the half without filling to cover the half with the filling, be sure to align the edges.
Seal the dough around each mound of filling, taking care to press out any air bubbles.
Cut in between the filling to create individual Ravioli. I use my Grandmother's Ravioli cutter stamps, which are still produced today and available online, or you can use a pastry wheel cutter or a regular old knife.
Press the edges together to seal well.
Repeat with the remaining pieces of dough.
If you plan to freeze some of the Ravioli, place them on a floured baking sheet and pop them in the freezer. Once they are frozen, transfer them to a freezer bag or vacuum seal them.
Make the Homemade Tomato Sauce as directed, see recipe.
In the meantime, bring a large pot of water to a boil.
Carefully put the Ravioli into the boiling water and add a pinch of sea salt.
Cook for 3-5 minutes or until the pasta is cooked.
Before draining them, add a couple of spoonfuls of pasta water to the Homemade Tomato Sauce.
Transfer the drained Ravioli to a large bowl, and pour some of the tomato sauce over them.
Sprinkle with Parmesan Cheese.
Serve immediately.

Amy’s Favorite Pairing

Poggio Grande-DI TESTA MIA RISERVA D.O.C.

$68.00 750 ml

Additional Pairings

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