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Best spinach ricotta ravioli recipe

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Ravioli: Spinach and ricotta filling

Today we are taking you to a small Italian village with traditional Italian houses, the clamour of traders in the narrow streets and the breathtaking smell of freshly made pasta. Join us in bringing this great Italian flair into your kitchen and preparing these delicious ravioli. Ravioli come in all shapes, sizes and flavours. The best known are, of course, the classic square ravioli with the jagged edges and round filling in the centre. Today we are making these classic ravioli with a delicious spinach and ricotta filling. There is not much to consider when making the ravioli. They are quite uncomplicated and easy to make, just a little time-consuming, but any effort is worth it for homemade pasta, right?

Most important key data

Quantity: 4-6 portions

Preparation time: 1 hour

Preparation time: 20 minutes

Cooking time: 3 minutes

Pasta dough - traditional version

White flour400 g
Eggs4 pcs.
Olive oil4 TABLESPOONS
Salt1 TSP

Spinach and ricotta filling

Fresh spinach leaves500 g
Ricotta cheese250 g
Parmesan cheese (grated)50 g
Garlic clove1 pc.
Olive oil1 TBSP
Salt, pepper and nutmeg to taste

Making the pasta dough - traditional version

The process is identical for all dough variants - the powder is mixed with the flour.

Pour the flour onto a clean work surface and make a well in the centre. Now pour the four eggs and the olive oil into the well. Sprinkle the salt all over the flour.

Now beat the eggs with a fork, taking a little flour away from the edge at a time. As soon as the mixture starts to thicken, put the fork to one side and start to knead everything carefully with your hands. Be sure to use all the flour. The dough should be smooth and slightly leathery. If the dough is too dry and crumbly, you can add a little water.

Of course, you can also use a food processor for the kneading process. Simply place all the ingredients in the kneading bowl with the dough hook and knead for approx. 5 minutes.

Now wrap the dough in cling film and chill for 1 hour. In the meantime, you can continue with the filling.

Pasta dough - different colours and flavours

Tomato

365 gWhite flour

35 g

Tomato powder
4 pcs.Eggs
4 TBSPOlive oil
1 TSPSalt

Wild garlic

370 gWhite flour

30 g

Wild garlic powder
4 pcs.Eggs
4 TBSPOlive oil
1 TSPSalt

Porcini mushroom

370 gWhite flour

30 g

Porcini mushroom powder
4 pcs.Eggs
4 TBSPOlive oil
1 TSPSalt

Beetroot

380 gWhite flour

20 g

Beetroot powder
4 pcs.Eggs
4 TBSP OLIVE OILOlive oil
1 TSPSalt

Spinach

365 gWhite flour

35 g

Spinach powder
4 pcs.Eggs
4 TBSPOlive oil
1 TSPSalt

Sepia

380 gWhite flour

12 g

Sepia ink
4 pcs.Eggs
4 TBSPOlive oil
1 TSPSalt

Preparation of the spinach and ricotta filling

Pour a little water into a tall pan, lightly salt and bring to the boil.

Wash the spinach leaves thoroughly with cold water. When the water is boiling, you can now add the washed spinach leaves and simmer. As soon as the spinach has collapsed, you can sieve it and squeeze it well to minimise the amount of water in the filling.

Now place the garlic and a tablespoon of olive oil in a clean pan, sauté briefly and then add the squeezed spinach. Season with salt, pepper and a little nutmeg, remove from the heat and leave to cool for approx. 30 mins.

If you don't want to cook the spinach, you can use frozen spinach leaves. In this case, the garlic is simply added fresh and not steamed.

Once the spinach has cooled, you can chop it very finely and mix it with the ricotta in a bowl. Now mix in the parmesan and season to taste with the spices.

Before you fill the filling into a pastry bag, be sure to test whether you have seasoned it well enough and, of course, to prepare yourself for the delicious end product.

Now chill the filled pastry bag for approx. 30 minutes. During this time, you can now roll out the pasta dough and prepare the mould.

Finish the ravioli: Roll out and fill!

You can now take the finished dough out of the fridge, cut it in half and put one half back in the fridge.

Dust your work surface with a little flour and roll out the dough lengthways. Make sure that you do not roll it out wider than the pasta machine.

Now set the thickness of the pasta machine to level "0" and let the dough run through once. Now set the thickness to level "1" and let the dough pass through again. Repeat this process until you have reached level "7".

The dough should form a nice, thin and long sheet. Now flour your ravioli mould a little, place the beginning of the dough sheet over it and press it into the hollows. Now fill these cavities with the cooled spinach and ricotta filling.

Now grab a brush and brush the edges and gaps with a little water. Now fold over the overhanging part of the pastry sheet, press it down a little and cut off the excess. Finally, roll over with a small rolling pin, remove the excess dough, remove the ravioli from the mould and place on the floured work surface.

Now bring salted water to the boil in a large pan and add your freshly made ravioli. Melt some butter in a separate pan and add some fresh sage.

The ravioli are ready as soon as they float to the surface, which takes approx. 1 min. Now you can sieve the ravioli and add them to the pan with the melted butter and sage. Toss briefly in the pan and serve! Grate some fresh Parmesan over the top and you're done! Time to enjoy!

Excess dough: what can you do?

You can knead the remaining dough again and either put it back in the fridge or repeat the rolling out procedure and make another ravioli sheet or put the pasta attachment on the pasta machine and let the dough run through several times. You can either leave the finished pasta to dry on a pasta rack or dust it with flour, twist it into small nests and leave them to dry as such. These have a shelf life of several months!

Storage & shelf life

The dried pasta can be kept for several months!

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Nutrition declaration per 100 g

Energy value in kJ: 864 kJ | Energy value in kcal: 208 kcal | Fat: 10 g, of which saturates: 3 g | Carbohydrates: 22 g, of which sugars: 1 g | Protein: 7 g | Salt: 0.6 g

 
Posted in: Cooking, Starters, Main courses, Pasta

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