Italian cuisine
Easy

Spinach & Ricotta Filled Ravioli

Spinach & Ricotta Filled Ravioli
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This great homemade ravioli recipe is filled with spinach and ricotta, and is topped with freshly grated parmesan cheese. The light flavor of the spinach melds perfectly with the herbs all wrapped up in the delicious texture of ravioli pasta.

Recipe
PRE TIME: 45 min
COOKING TIME: 25 min
TOTAL TIME: 1 hr 10 min
2 SERVING
Ingredients:
  • Pasta Dough
  • cup All-Purpose Flour
  • 4 Large Egg
  • Ricotta
  • 1 Qt Milk
  • 2 tbsp. Lemon, Juiced
  • 1/2 tsp. Salt
  • Spinach-Ricotta Filling
  • 1 bunch Spinach
  • 1/2 medium Lemon Zest
  • 1 small Shallot, Diced and Cooked to Translucent
  • 1/4 tsp. Ground Black Pepper
  • 【Herbed Brown Butter Sauce】
  • 4 oz. Unsalted Butter
  • 2 sprigs Rosemary , Sage, or Thyme
  • 1 stalk Sage
  • 1 slice Bay Leaf
  • 1 tbsp. Freshly Grated Parmesan Cheese
  • Garnish
  • 1/2 tsp. Lemon Zest
  • Sage
  • Thyme
  • Black Pepper
Directions:
Step 1
Step 1
1
【Pasta Dough】Put the flour on a clean, dry counter. Make a well in the center of the flour. Crack eggs in the well, then stir with a fork to hydrate flour.
Step 2
Step 2
2
Knead the dough, incorporating more or less flour to make a moist but not sticky dough.
Step 3ㅤ
Step 3ㅤ
3
Knead until dough is smooth for about ten minutes.
Step 4
Step 4
4
Rest the dough for at least 30 minutes, and up to one day.
Step 1
Step 1
5
【Ricotta】Scald milk. (Cook to just below boiling point, or 190°F. Milk will be steaming aggressively.)
Step 2
Step 2
6
Turn heat off, then add lemon juice. Let sit about ten seconds, then stir a few times to bring curds together.
Step 3
Step 3
7
Let it sit in pot for a minute, then pour into cheesecloth lined strainer. Strain for 5-10 minutes until liquid is removed.
Step 4
Step 4
8
Drain to remove liquid.
Step 5
Step 5
9
Store up to one week in fridge.
Step 1
Step 1
10
【Spinach-Ricotta Filling】Dice the shallots, warm up a pan and stir-fry the shallots with oil.
Step 2
Step 2
11
Place spinach in boiling water and cook until spinach is deep green and wilted for about 30 seconds to one minute. Remove from boiling water and immediately place into ice water.
Step 3
Step 3
12
Drain and squeeze spinach to remove excess water.
Step 4
Step 4
13
Finely chop drained spinach.
Step 5
Step 5
14
Mix together ricotta, lemon zest, sweated and cooled shallots, and chopped spinach. Taste and adjust seasoning. (Fill ravioli immediately, and cook, store in fridge up to one day, or freeze up to three months.)
15
【Ravioli】Assemble the ravioli: sheet the rested dough to the desired thickness. Very slightly wet the edges of your strip of pasta with a pastry brush or by hand if need be. Carefully add the filling in a line down the centre of one of the strips about 2 inches, or 5cm, apart. Place the other strip directly on top. Before sealing, gently press on the dough around the filling to eliminate any excess air. Next, very lightly moisten the dough with your hands (you can use a pastry brush here but there’s something to be said about using your hands) and press it firmly closed.
Step 1
Step 1
16
【Herbed Brown Butter Sauce】In a saucepan, place butter and herbs.
Step 2
Step 2
17
Heat and cook on medium heat until all of the water in the butter is evaporated, and butter is foamy.
Step 3
Step 3
18
Keep a close eye on the butter once it gets foamy, and scrape down the bottom and sides of the pot with a wooden spoon.
Step 4
Step 4
19
Cook butter until milk solids turn a medium golden brown. Butter will continue to cook a little when you remove it from the heat.
Step 5
Step 5
20
Carefully remove herb stems. Butter is HOT. Place in a large saute pan.
Step 6
Step 6
21
Cook the ravioli in heavily salted boiling water until al dente. When it is cooked al dente, remove from pasta water into butter. Add salt.
Step 7
Step 7
22
Heat on low, stirring the pasta until the sauce coats the pasta, adding pasta water if sauce looks oily.
Step 8
Step 8
23
Serve immediately with freshly grated parmesan on top.
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