Handmade Spinach + Ricotta Ravioli
Author: Chocolate & Lace
Recipe type: Pasta
Cuisine: Italian
Serves: 2-4
- 4 Eggs
- 2½ Cups All-Purpose Flour, extra for dusting
- 1 Tablespoon Extra Virgin Olive Oil
- 1 teaspoon salt
- 1 Tablespoon water (use as needed)
- 1 Cup Ricotta Cheese
- ¼ cup parmesan grated parmesan cheese
- ½ Cup Fresh Baby Spinach
- Salt and Pepper to Taste
- Italian Herbs such as basil, oregano + parsley for garnish
- For The Dough:
- On a large, clean surface place the flour and create a well in the middle.
- Add the eggs, oil, salt and water to the well.
- Beat the mixture with a fork to break up slowing pulling in the flour and then use your hands to knead together.
- Form the dough into a smooth ball.
- Wrap tightly in plastic wrap and set aside for at least 30 minutes.
- For the Ravioli:
- In a medium skillet heat one tablespoon of EVOO over medium heat.
- Saute spinach until tender.
- Squeeze all the moisture out of the spinach.
- In a small bowl mix together ricotta, parmesan, egg, cooked spinach and salt and pepper. Set aside in a cool place or fridge.
- Unwrap pasta dough and place on large clean flat surface with a dusting of flour.
- Using a pasta rolling pin, roll to about ¼-1/8 inch thick.
- Place a tablespoon of the cheese mixture about 3 inches apart for as long as your dough leads you.
- Fold or place a second piece of pasta dough over and use a pasta cutter to cut your Ravioli shapes.
- Once you are done cutting and preparing your raviolis, boil a large put of water heavily salted.
- Boil the pasta for 2-4 minutes until cooked al dente.
- Serve with your favorite sauce or browned butter.
Recipe by Style + Eat at https://styleandeat.com/handmade-spinach-ricotta-ravioli/
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