Spinach & Ricotta Ravioli

Spinach and ricotta ravioli is a classic Italian dish that combines delicate pasta pockets filled with a flavorful mixture of spinach, ricotta cheese, and aromatic seasonings. This recipe provides step-by-step instructions for making fresh egg pasta, preparing the filling, assembling the ravioli, and cooking them to perfection.

The ravioli are cooked in boiling salted water for a few minutes until they float to the surface, indicating that they are cooked through. They are then lifted out with a slotted spoon and can be served immediately, either with a simple butter sauce or with a flavorful tomato sauce.

INGREDIENTS

For the pasta:

• 450g/1lb fresh egg pasta
• 1 egg white
• Salt

For the filling:

• 700g/11½lb fresh spinach
• 700g/11½lb ricotta cheese, drained
• 2 egg yolks
• ¼ teaspoon freshly grated nutmeg
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 50g/2oz Parmesan cheese, grated
• 1 tablespoon chopped fresh flat-leaf parsley

PREPARATION

1. To make the filling, place the spinach in a deep saucepan without adding any water. Cover with a lid and steam for 5-10 minutes until tender, tossing occasionally. Drain the spinach thoroughly in a colander and squeeze out as much water as possible. Chop the spinach and set it aside.
2. In a bowl, combine the drained ricotta cheese, egg yolks, grated nutmeg, salt, black pepper, grated Parmesan cheese, and chopped fresh parsley. Mix well with a wooden spoon until all the ingredients are evenly incorporated. Cover the filling and refrigerate until ready to use.
3. Divide the pasta dough into six portions. Working with one portion at a time, roll the dough as thinly as possible into 10cm/4in wide strips. Keep the other portions covered with a damp cloth to prevent drying.
4. Place teaspoon-sized dollops of the filling along one of the pasta strips, leaving about 5cm/2in intervals. Brush egg white around each spoonful of filling. Carefully place the second rolled-out pasta sheet over the filled sheet, pressing down firmly around each mound of filling to seal them and removing any trapped air. Use a knife to cut the ravioli into squares.
5. Place the cut ravioli on a tray and let them dry for 2 hours to prevent them from sticking together during cooking.
6. In a large pot, bring salted water to a boil. Cook the ravioli in batches for 3-5 minutes or until they float to the surface. Use a slotted spoon to transfer the cooked ravioli to a serving dish.
7. Serve the spinach and ricotta ravioli immediately, either with a simple butter sauce or with a flavorful tomato sauce.

YIELD

This recipe serves 4 people.

SPECIAL INSTRUCTIONS

• Make sure to seal the ravioli properly to prevent the filling from leaking out during cooking. Press the edges firmly and remove any trapped air.
• To save time, you can use store-bought fresh pasta sheets instead of making your own pasta dough.
• If desired, you can freeze the uncooked ravioli for later use. Place them in a single layer on a baking sheet and freeze until firm. Once frozen, transfer them to a freezer bag or container. Cook the frozen ravioli directly from frozen, adding a few extra minutes to the cooking time.

TIPS

• To achieve thin and even pasta sheets, use a pasta machine or a rolling pin and work the dough gradually, reducing the thickness setting as you go.
• Be careful not to overcook the ravioli, as they can become mushy. Keep a close eye on them while boiling and remove them from the water as soon as they float to the surface.
• For an added burst of flavor, serve the ravioli with a drizzle of extra virgin olive oil, a sprinkle of grated Parmesan cheese, and a few fresh basil leaves.

Spinach and ricotta ravioli is a classic Italian dish that showcases the delightful combination of delicate pasta and a creamy filling. The process of making this dish involves creating fresh egg pasta, preparing a flavorful filling, assembling the ravioli, and cooking them to perfection.

The filling for the ravioli is made by steaming fresh spinach until tender, chopping it, and combining it with drained ricotta cheese, egg yolks, freshly grated nutmeg, salt, black pepper, grated Parmesan cheese, and chopped fresh parsley. This mixture creates a creamy and savory filling that complements the pasta beautifully.

The pasta dough is rolled out into thin strips, and spoonfuls of the filling are placed at intervals along one strip. The second strip of pasta is placed over the filling, and the ravioli are sealed by pressing down firmly and cutting them into squares. The ravioli are then left to dry for two hours to ensure they hold their shape during cooking.

To cook the ravioli, they are boiled in salted water for a few minutes until they float to the surface, indicating that they are cooked through. They are then lifted out with a slotted spoon and can be served immediately. The ravioli pairs well with a simple butter sauce or a flavorful tomato sauce.

Making homemade spinach and ricotta ravioli is a rewarding culinary experience that allows you to enjoy the freshness and flavors of the ingredients. The combination of tender spinach, creamy ricotta, and aromatic seasonings encased in delicate pasta creates a dish that is both comforting and satisfying.

Whether you make this dish for a special occasion or a cozy family meal, the spinach and ricotta ravioli is sure to impress your guests and leave them craving for more. Serve it as a main course or as a delightful appetizer, and savor the homemade goodness of this classic Italian dish.