Homemade ravioli with ricotta and spinach
4 servings
60 minutes
Homemade ravioli with ricotta and spinach is a true classic of Italian cuisine, embodying tenderness and harmony of flavors. These small pasta pockets were popular in medieval Italy when they were made with various fillings, from meat to vegetables. The ricotta and spinach filling creates a perfect balance of softness and freshness, while nutmeg adds a refined spice. Boiled ravioli become incredibly tender, and parmesan gives them richness. This dish pairs wonderfully with light creamy or tomato sauces and is suitable for a cozy family dinner or festive table.
1
Pour flour into a mound on the table, make a well in the center and crack in 3 eggs. Gently mix the eggs with the flour. Knead the dough for another 8-10 minutes until it becomes elastic. Then wrap it in plastic wrap and leave it in the fridge for at least half an hour.
- Wheat flour: 300 g
- Chicken egg: 4 pieces
2
In a deep bowl, combine ricotta, spinach, and 1 egg, adding a pinch of nutmeg, salt, and pepper to taste. If the spinach is frozen, just thaw it; if fresh, blanch for three to four minutes and chop.
- Ricotta cheese: 250 g
- Frozen spinach: 100 g
- Chicken egg: 4 pieces
- Ground nutmeg: pinch
- Salt: to taste
- Ground black pepper: to taste
3
Roll out the dough into strips 1–1.5 mm thick. It's easier to do this with a pasta machine.
4
Keeping equal intervals, place about 1 teaspoon of filling on the dough. Cover with another layer of dough and press well, expelling all the air around the filling. Trim excess dough with a knife or a special ravioli cutter.
5
Boil fresh ravioli in salted boiling water for four to five minutes. Serve topped with grated parmesan.
- Grated Parmesan cheese: to taste
