I had read the Pasta issue of Sauver Magazine from cover to cover indulging in the stories of celebrity chefs from L.A. to New York, making notes of their tips for handmade pasta and swooning over the food photos from Italy prior to making homemade pasta at home. I had made pasta in cooking classes around the Northeast and I certainly can’t forget my personal pasta lesson from Eataly yet I was still a bit intimidated to make my own pasta at home. After all, what if I messed up one of my favorite things in life?!
What I found about pasta making from hand is that the process itself is relatively simple, however the form is an art. Your shapes may not be perfect and after a while, I accepted that my pasta would be perfectly imperfect. No fancy kitchen aid stand attachment, no pasta making machine, just 3 sets of hands: Mine, Joey’s and Bailey’s forming and making family pasta. Turned out Joey actually had the (muscle!) and knack to roll out the dough the best for the easiest shape making. Joey even made his own fresh made pasta dinner for me again a few weeks later with a sauce of chunky tomatoes and olives.
At Eataly, the chef had taught me in her Italian accent “only give it water when it asks for it”.
I have linked my Ravioli + Pasta Cutter Set here. I love using a handset! If you’re going to make pasta special and from hand, make it truly by hand!
That Sunday, we made our own noodles and Spinach + Ricotta Ravioli. My signature sauce simmered along all morning and a few hours later we had fresh handmade pasta. I hope you enjoy this recipe and remember, practice makes perfect!
- 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.
For another delicious Italian meal check out my Roasted Tomatoes, Garlic + Herbs and grab a a loaf of crusty bread that pairs perfectly with homemade pasta.