Main Course

Ricotta and Spinach Ravioli

Name: Ricotta and Spinach Ravioli
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: italian
Ingredients: 250 g all-purpose flour plus more for dusting; 2 pcs egg large; 1 tbsp extra virgin olive oil; 0.5 tsp salt; 200 g fresh spinach; 250 g ricotta cheese drained; 50 g parmesan cheese grated; 0.25 tsp nutmeg freshly grated; 0.25 tsp black pepper freshly ground; 60 g unsalted butter; 8 pcs fresh sage leaves; 20 g parmesan cheese grated

Handmade pasta filled with a creamy blend of ricotta cheese and fresh spinach, served with a simple butter sage sauce. This classic Italian dish offers comforting flavors and a delightful texture, perfect for a cozy meal.

An original recipe by Forkin

Total time: 1 hr 40 min
Serves: 4
Difficulty: Medium
Per serving: 604 kcal

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

pasta

250 gall-purpose flour, plus more for dusting
2 pcsegg, large
1 tbspextra virgin olive oil
0.5 tspsalt

filling

200 gfresh spinach
250 gricotta cheese, drained
50 gparmesan cheese, grated
0.25 tspnutmeg, freshly grated
0.25 tspblack pepper, freshly ground

sauce

60 gunsalted butter
8 pcsfresh sage, leaves

garnish

20 gparmesan cheese, grated

Equipment

slotted spoon · large skillet · rolling pin · large pot · baking sheet · mixing bowl · pasta machine

The method

Step by step

1
Mound the flour on a clean work surface and make a well in the center. Crack the eggs into the well, add the olive oil and salt.
About 2 min
2
Using a fork, gently whisk the eggs, gradually incorporating the flour from the inner rim of the well until a shaggy dough forms.
About 3 min
3
Knead the dough by hand for 8-10 minutes until it is smooth and elastic. Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.
About 40 min
Cook’s note: The resting period allows the gluten to relax, making the dough easier to roll.
4
While the dough rests, prepare the filling. Blanche the fresh spinach in boiling salted water for 30 seconds, then immediately transfer it to an ice bath to stop cooking.
About 3 min
5
Squeeze out as much water as possible from the blanched spinach, then finely chop it.
About 2 min
Cook’s note: Thoroughly draining the spinach prevents a watery filling.
6
In a medium bowl, combine the drained ricotta cheese, chopped spinach, grated parmesan cheese, nutmeg, and black pepper. Mix well to combine.
About 2 min
Cook’s note: Taste the filling and adjust seasonings if desired.
7
Divide the pasta dough into four equal pieces. Work with one piece at a time, keeping the others covered.
About 1 min
8
Dust your work surface and dough with flour. Roll out the dough using a rolling pin or a pasta machine to your desired thickness for ravioli, typically about 1-2 mm.
About 10 min
Cook’s note: If using a pasta machine, pass the dough through progressively thinner settings.
9
Lay the pasta sheet flat. Place small spoonfuls of the ricotta and spinach filling about 1 inch apart on one half of the pasta sheet.
About 3 min
10
Lightly brush the edges of the pasta around the filling with water. Fold the other half of the pasta sheet over the filling.
About 1 min
11
Press firmly around each mound of filling to seal the pasta, ensuring no air pockets remain. Cut into individual ravioli using a fluted pastry wheel or a knife.
About 4 min
Cook’s note: Air pockets can cause ravioli to burst during cooking.
12
Place the finished ravioli on a lightly floured baking sheet and repeat with the remaining dough and filling.
13
Bring a large pot of salted water to a rolling boil. Carefully add the ravioli to the boiling water in batches, being careful not to overcrowd the pot.
About 2 min
14
Cook the ravioli for 3-5 minutes, or until they float to the surface and are tender yet still firm to the bite (al dente).
About 5 min
Cook’s note: Cooking time may vary based on the thickness of your pasta.
15
While the ravioli cooks, melt the unsalted butter in a large skillet over medium-low heat. Add the fresh sage leaves and cook until the butter is fragrant and lightly browned and the sage is crispy.
About 4 min
Cook’s note: Watch the butter carefully to prevent burning.
16
Using a slotted spoon, transfer the cooked ravioli directly from the pot to the skillet with the butter sage sauce.
About 1 min
Cook’s note: A little pasta water clinging to the ravioli helps emulsify the sauce.
17
Toss gently to coat the ravioli in the sauce. Serve immediately, garnished with extra grated parmesan cheese.
About 1 min

Per serving

Nutrition

61%Score

Calories: 603.6kcal
Protein: 24.7g
Carbs: 52.8g
Fat: 32.5g
Fibre: 3.3g
Sugar: 1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover cooked ravioli in an airtight container in the refrigerator.

Reheating

Gently reheat in a pan with a little butter or olive oil, or microwave until warmed through.