Delicious Homemade Spinach and Ricotta Ravioli Recipe
Ingredients
Forthe Pasta Dough
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 teaspoon salt
Forthe Filling
- 2 cups fresh spinach (chopped)
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
Instructions
Prepare the Pasta Dough
- On a clean surface, create a mound with the all-purpose flour. Form a well in the center.
- Crack the eggs into the well and sprinkle in the salt.
- Using a fork, gently whisk the eggs, gradually incorporating the flour from the edges of the well.
- Once the mixture thickens,knead the dough by hand for 8–10 minutes until it becomes smooth and elastic. Let it rest for 30 minutes
Cook the Spinach Filling
- Heat a pan over medium heat. Heat oil, add spinach, cook until wilted. Let itcool, then chop finely
- In a mixing bowl, combine the chopped spinach, ricotta cheese, Parmesan, nutmeg, salt, and pepper. Mix thoroughly. Refrigerate until ready to use.
Roll Out the Pasta Dough
- Divide the dough into two portions for easier handling.
- Using a rolling pin or pasta machine, roll out each portion into a thin sheet (approximately 1/16 inch thick). Keep the dough lightly floured to prevent sticking.
Assemble the Ravioli
- On one sheet of dough, place small dollops of filling, about 1 inch apart.
- Lightly brush water around the edges of the filling. Lay the second sheet of dough on top.
- Press down around each fillingpocket to seal
Cook the Ravioli
- Bring a large pot of salted water to a gentle boil. Cook the ravioli in boiling water for 3 minutes, until they float
- Remove with a slotted spoon and drain well.