Nonna’s Ravioli Ricotta e Spinaci 🍝🥬
Raviolis are the best dish to cook up with friends and family. You can experiment with different fillings and sauces too! This one is a classic ricotta and spinach filling with a butter and herb sauce.
Nonna’s Ravioli Ricotta e Spinaci 🍝🥬
Raviolis are the best dish to cook up with friends and family. You can experiment with different fillings and sauces too! This one is a classic ricotta and spinach filling with a butter and herb sauce.
Open in Cookpad AppSteps
- 1
Create a well with the flour and crack the eggs inside. Beat the eggs, gradually incorporating flour from the sides until a shaggy dough forms. Knead for 2-3 minutes, or until soft as an ear lobe. If the dough is still too firm, wet your hands. The moisture will help hydrate the dough. Don’t over knead!
- 2
Cover the mixture with cling wrap and leave it unrefrigerated for at least 30 minutes.
- 3
In the meantime, drizzle some olive oil in a skillet and cook the spinach over high heat. Salt the spinach to draw out the moisture.
- 4
After a couple of minutes, lower the heat to medium and let the spinach cook for another 10 minutes, until the spinach is soft and reduced.
- 5
Drain as much of the water from the spinach as you can. Ideally use a cheesecloth and squeeze, if not you can use your bare hands or a sieve too.
- 6
Finely chop up the spinach and mix with the ricotta, parmesan, nutmeg, lemon zest, salt and pepper to make the filling. You can transfer the filling to a piping bag if you wish.
- 7
With the filling put aside, flour your workspace and divide the dough in two. Roll them out into equal rectangles using a pasta machine* or a rolling pin. The dough should be 1-2mm thick - you should be able to see your fingers through the dough.
*If using a pasta machine, start from the widest setting (no.1) and work your way up until no.7.
- 8
Dollop the filling onto one of the sheets of dough, each ball about 1cm in diameter. Leave about a finger-and-a-half spacing of dough between each dollop and trace the border with water. Carefully lay the second sheet of dough on top, squeezing out any air bubbles along the way.
- 9
Once each dollop has been firmly closed on all sides, use a pizza roller to cut out equal squares of ravioli. You can use a floured fork to create a pattern, or you can be creative and create your own ravioli design!
- 10
Boil the ravioli in salt water, about 2 minutes or until cooked.
- 11
In the meantime, lightly brown some butter with the sage. Add pasta water to emulsify and make the sauce creamy.
- 12
Transfer the cooked raviolis into the butter sauce and mix for 1-2 minutes. Serve and eat with love!
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