Spinach Ravioli Recipe with Ricotta

These delicate Italian ravioli are filled with rich, creamy ricotta, spinach, savory Parmigiano Reggiano cheese and a touch of nutmeg. To finish, my homemade ravioli are tossed in a simple butter sauce and extra cheese to serve.

📝 Ingredients

• 8 ounces fresh spinach ((226 grams))
• 1 pound fresh ricotta ((450 grams))
• 4 ounces finely grated Parmigiano Reggiano ((120 grams))
• 1 egg
• 1/4 - 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 3 1/3 cups 00 flour ((400 grams/14 ounces) See Note 1)
• 4 eggs (at room temperature)
• Semolina flour for dusting
• 4 ounces salted butter ((115 grams))
• pinch salt
• 2 ounces finely grated Parmigiano Reggiano cheese extra to serve ((60 grams))

👨‍🍳 Instructions

1. 1--- Spinach Ricotta Filling ---
2. 2Wash the spinach and wilt in a skillet over medium heat. There’s no need to add any extra water.
3. 3Cool and squeeze out excess moisture.
4. 4Chop spinach finely.
5. 5Combine chopped spinach with the remaining filling ingredients.
6. 6Cover and refrigerate until ready to use.
7. 7--- Pasta Dough ---
8. 8Important - Reserve a few tablespoons of flour to the side.
9. 9Tip the remaining flour onto the work surface and make a well in the middle.
10. 10Break eggs into the well in the flour
11. 11Using a fork (or fingertips) whisk the eggs like you’re making scrambled eggs. As you whisk, bring in a little bit of flour from around the edges and incorporate it into the eggs.
12. 12Keep working more flour into the dough. A pastry scraper is useful or just use your hands.
13. 13Add more flour as needed. The dough should not be sticky. If you are rolling by hand do not add too much flour.
14. 14If the pasta dough is too sticky, knead in a little more flour. If the pasta dough is dry and hard to knead, knead in a little water teaspoon by teaspoon. The more pasta dough you make, the more you'll be able to judge by the feel of the dough.
15. 15Knead the dough for 8-10 minutes or until it is smooth and you feel the change in the dough. Don't omit this kneading.
16. 16Put an upturned bowl over the dough or wrap in plastic wrap and allow to rest for 30 minutes or so.
17. 17--- Assemble the Ravioli ---
18. 18Line large baking sheets with parchment paper then sprinkle with semolina flour. You may need 3 or 4 baking sheets.
19. 19Divide pasta dough into 4 equal parts. Take one portion keeping the remaining dough covered.
20. 20Use either a hand cranked pasta machine or pasta attachment for a stand mixer. Set the pasta machine with the rollers at the widest setting.
21. 21Flatten the dough slightly then pass the dough through the rollers. Remaining on the widest setting, fold the dough and repeat until smooth. Dust with a little flour to prevent the dough from sticking and dragging through the rollers.
22. 22Reduce the roller width setting gradually, passing the dough through each time (or even twice) until the dough is about 1/16 inch in thickness. Or #6 on a KitchenAid pasta roller.
23. 23The pasta sheet should be at least 30 inches (75cm) long.
24. 24Lay the sheet onto a lightly floured surface. That could be your countertop, table or large cutting board. Cut the sheet in half to make two lengths of 15 inches (37.5cm) long. This will make it easier to fold over.
25. 25Place heaped teaspoons of filling (or use a piping bag) 1 inch (2 ½ cm) along each length of the pasta about ½ inch (a bit over 1cm) from the edge. You should have about 7 or 8 mounds on each sheet of pasta. Tip: Keep each mound closer to the one long edge so that the other long edge can be folded over to seal.
26. 26Fold the opposing long edge of pasta over the filling matching up the edges. Press around each mound of filling to seal. Tip: Begin in the middle of the pasta length working your way towards each end, press around each mound expelling the air as you go
27. 27Cut into squares with a fluted pastry wheel or a knife and arrange on the prepared baking sheets in a single layer. You should have made about 15 ravioli with one quarter of the pasta dough.
28. 28Repeat with the remaining dough and filling.
29. 29Bring a large saucepan of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook until ravioli float to the top and are tender which is about 3 minutes.
30. 30Drain. Spoon butter sauce over ravioli.
31. 31Combine gently with a rubber spatula.
32. 32Sprinkle with Parmigiano Reggiano cheese and combine again. Serve immediately.
33. 33--- Butter Sauce ---
34. 34Melt the butter in a small saucepan over medium heat with a pinch of salt. You can take it to the browned stage or simply melt the butter.
35. 35Torn sage leaves can be added. I also like to sauté finely chopped garlic in the butter for a change.