Spinach-Ricotta Ravioli

Indulge in the world of Italian comfort food with this delightful recipe for Spinach and Ricotta Ravioli. This classic stuffed pasta dish features tender pasta pockets filled with a luscious blend of cooked spinach, creamy ricotta cheese, Parmesan, and aromatic herbs. Whether served with a zesty tomato sauce, traditional pesto, or a rich Alfredo sauce, these ravioli promise to satisfy your cravings and transport your taste buds to the heart of Italy. With the option to freeze or refrigerate the prepared ravioli for later use, this recipe offers both convenience and deliciousness in one delightful package.

MAKES: 4 to 6 servings (30 to 60 ravioli)

TIME: About 1 hour with prepared pasta sheets

INGREDIENTS:

• 1 egg
• 1 cup cooked spinach (about 8 ounces raw), squeezed dry and chopped
• 1 1/2 cups ricotta cheese, drained in a strainer for a few minutes
• 1/4 cup chopped fresh parsley leaves
• 1 teaspoon minced garlic
• A small grating of nutmeg
• 1 cup freshly grated Parmesan cheese
• Salt
• Cornmeal or all-purpose flour for dusting
• 1 recipe Fresh Egg Pasta or Eggless Pasta, rolled into sheets and kept moist under a towel or plastic wrap

INSTRUCTIONS:

1. In a bowl, combine the egg, cooked spinach, drained ricotta cheese, chopped parsley, minced garlic, nutmeg, and freshly grated Parmesan.
2. Mix the ingredients thoroughly to create a flavorful and creamy filling. Optionally, you can refrigerate the stuffing, covered, for up to a day to prepare in advance.
3. Bring a large pot of water to a boil and add salt.
4. On a flat work surface, lightly dusted with cornmeal or flour, cut the pasta sheets into 4-inch-wide strips.
5. Place heaping teaspoons of the prepared filling about 1 1/2-inch intervals on one side of the pasta strip.
6. Dampen the edges of the pasta with water and fold the dough over the filling, pressing with your fingers to seal.
7. Trim the dough and cut it into individual ravioli.
8. Optionally, you can prepare the ravioli in advance, dust them with cornmeal, and refrigerate them for up to a day or freeze for later use.
9. Cook the ravioli, about 20 to 30 at a time, in boiling salted water for just a few minutes until they rise to the surface.
10. Remove the cooked ravioli with a slotted spoon and drain well.
11. Serve the ravioli immediately with your preferred sauce, such as Fast Tomato Sauce, Traditional Pesto, or Fettuccine Alfredo.
12. Optionally, top the ravioli with additional grated Parmesan for an extra burst of flavor.

VARIATIONS:

• Ricotta and Herb Ravioli: Substitute spinach with 1 cup of chopped mild fresh herbs like basil, parsley, chives, chervil, mint, or dill.

• Cheese Ravioli: Use herbed fresh pasta and substitute spinach with bread crumbs, preferably fresh. Consider using sharp cheese like aged pecorino for added flavor.

• Spinach Ravioli: Use chard, kale, or dandelion greens, and increase the cooked chopped spinach to 2 cups. Add 1/4 cup chopped fresh herbs like sage, chervil, basil, fresh fennel fronds, or a mixture. Omit the egg and ricotta.

• Mushroom-Cheese Ravioli: Replace spinach with 3/4 cup Sautéed Mushrooms and reduce ricotta to 1 1/4 cups. Finely chop and drain the mushrooms before using them in the filling.