Ingredients
Pasta Dough
- 300 g all-purpose flour
- 3 large eggs
- a pinch of salt
Filling
- 200 g fresh spinach, blanched and finely chopped
- 250 g ricotta cheese
- 50 g grated Parmesan
- 1 egg yolk
- salt and pepper to taste
- nutmeg (optional, for extra flavor)
Sauce
- 250 ml heavy cream
- 50 g butter
- salt and pepper to taste
- grated Parmesan cheese for serving
Instructions
For 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.
- Use a fork to whisk the eggs while gradually incorporating the flour from the edges of the well.
- Continue mixing until the dough comes together, then knead it for about 10 minutes until it's smooth and elastic.
- Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
For the Filling:
- Blanch the chopped spinach in boiling water for about 1-2 minutes until wilted. Drain and squeeze out any excess moisture.
- In a mixing bowl, combine the blanched spinach, ricotta cheese, grated Parmesan, egg yolk, salt, pepper, and a pinch of nutmeg (if using). Mix well to create the filling.
To Assemble the Ravioli:
- Roll out the rested pasta dough on a floured surface until it's very thin, about 1-2 mm thick.
- Place small spoonfuls of the spinach and ricotta filling evenly spaced on one half of the rolled-out dough.
- Fold the other half of the dough over the filling, pressing down around each mound to seal the ravioli.
- Use a ravioli cutter or a knife to cut out individual ravioli squares or circles.
For the Sauce (Optional):
- In a saucepan, melt the butter over medium heat. Add the heavy cream and bring it to a gentle simmer. Season with salt and pepper to taste.
- Let the sauce simmer for a few minutes until it thickens slightly.
To Cook the Ravioli:
- Bring a large pot of salted water to a boil.
- Carefully add the ravioli to the boiling water and cook for 2-3 minutes or until they float to the surface. Fresh pasta cooks quickly, so keep an eye on them.
- Remove the cooked ravioli with a slotted spoon and drain.
To Serve:
- Plate the cooked ravioli and drizzle with the cream sauce (if using).
- Garnish with grated Parmesan cheese and serve immediately.Enjoy your homemade spinach and ricotta ravioli!
Nutrition Facts
Spinach ravioli with ricotta
Amount per Serving
Calories
811
% Daily Value*
Fat
50
g
77
%
Saturated Fat
30
g
188
%
Trans Fat
0.4
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
13
g
Cholesterol
312
mg
104
%
Sodium
459
mg
20
%
Potassium
561
mg
16
%
Carbohydrates
65
g
22
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
27
g
54
%
Vitamin A
6554
IU
131
%
Vitamin C
14
mg
17
%
Calcium
369
mg
37
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.