Classic Spinach & Cheese Ravioli -

Ravioli, a cherished staple of Italian cuisine, brings together the comforting embrace of dough and the delightful surprise of filling, creating an experience that is as satisfying to the palate as it is to the soul. Among the myriad of fillings that can be encased in this delicate pasta, the combination of spinach and ricotta stands out for its vibrant flavor and creamy texture. This dish not only pleases the taste buds but also serves as a reminder of the rich traditions surrounding homemade pasta, which has been a significant part of culinary heritage for centuries.

Classic Spinach & Cheese Ravioli

Explore the art of making delightful spinach and ricotta ravioli, a classic Italian dish that beautifully combines comforting pasta with a creamy, flavorful filling. This homemade recipe uses fresh ingredients, ensuring each bite is packed with nutrients and flavor. Perfect for connecting friends and family in the kitchen, making ravioli is a joyous experience. Discover step-by-step guides and tips for perfecting your pasta-making skills, from kneading dough to creating the ideal sauce. Celebrate culinary heritage while enjoying a dish that nourishes both body and soul.

Print Recipe Pin Recipe

Ingredients

For the Pasta Dough:

2 cups all-purpose flour, plus extra for dusting

3 large eggs

1/2 teaspoon salt

1 tablespoon olive oil

For the Filling:

1 cup fresh spinach, chopped

1 cup ricotta cheese

1/2 cup grated Parmesan cheese

1/2 teaspoon garlic powder

1/4 teaspoon nutmeg

Salt and pepper to taste

1 egg (for egg wash)

For the Sauce:

2 tablespoons olive oil

2 cloves garlic, minced

1 can (14 oz) crushed tomatoes

1 teaspoon dried basil

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions

Make the Dough:

- On a clean work surface, mound the flour and create a well in the center. Add the eggs, salt, and olive oil into the well. Using a fork, gently beat the eggs and gradually incorporate the flour starting from the inner rim of the well until the dough starts to come together.

- Knead the dough for about 8-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes at room temperature.

Prepare the Filling:

- In a medium bowl, combine the chopped spinach, ricotta cheese, Parmesan cheese, garlic powder, nutmeg, salt, and pepper. Mix until well blended. Set aside.

Roll the Dough:

- After resting, divide the dough into four pieces. Keep the pieces you’re not using covered to prevent drying out. Using a pasta machine or a rolling pin, roll out one piece of dough into a thin sheet (about 1/16 inch thick).

Form the Ravioli:

- Lay the rolled-out dough on your work surface and use a cookie cutter, glass, or ravioli stamp to cut out circles (about 3 inches in diameter).

- Place about a teaspoon of the filling in the center of each circle. Lightly brush the edges with the beaten egg to help seal. Place another circle on top and press down gently to seal. Make sure there are no air pockets. Repeat with the remaining dough and filling.

Cook the Ravioli:

- Bring a large pot of salted water to a boil. Add the ravioli in batches and cook for about 3-4 minutes, or until they float to the surface. Use a slotted spoon to remove them and set aside.

Prepare the Sauce:

- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant (do not brown).

- Pour in the crushed tomatoes, stir in dried basil, salt, and pepper. Simmer for 10 minutes to thicken the sauce.

Combine and Serve:

- Gently add the cooked ravioli to the sauce, tossing to coat. Cook for an additional minute to heat through.

- Serve hot, garnished with fresh basil leaves and additional grated Parmesan if desired.

Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings