Italian cuisine

Easy

Spinach & Ricotta Filled Ravioli

Name: Spinach & Ricotta Filled Ravioli
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 2 servings
Cuisine: Italian
Ingredients: ㅤ Pasta Dough; 2¼ cup All-Purpose Flour; 4 Large Egg; ㅤ Ricotta; 1 Qt Milk; 2 tbsp. Lemon, Juiced; 1/2 tsp. Salt; ㅤ 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; ㅤ 【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; ㅤ Garnish; 1/2 tsp. Lemon Zest; ㅤ ㅤ Sage; ㅤ ㅤ Thyme; ㅤ ㅤ Black Pepper

Chef Eve Bergazyn

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

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:

ㅤ Pasta Dough
2¼ cup All-Purpose Flour
4 Large Egg
ㅤ Ricotta
1 Qt Milk
2 tbsp. Lemon, Juiced
1/2 tsp. Salt
ㅤ 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
ㅤ 【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
ㅤ Garnish
1/2 tsp. Lemon Zest
ㅤ ㅤ Sage
ㅤ ㅤ Thyme
ㅤ ㅤ Black Pepper

Directions:

Step 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

Knead the dough, incorporating more or less flour to make a moist but not sticky dough.

Step 3ㅤ

Knead until dough is smooth for about ten minutes.

Step 4

Rest the dough for at least 30 minutes, and up to one day.

Step 1

【Ricotta】Scald milk. (Cook to just below boiling point, or 190°F. Milk will be steaming aggressively.)

Step 2

Turn heat off, then add lemon juice. Let sit about ten seconds, then stir a few times to bring curds together.

Step 3

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

Drain to remove liquid.

Step 5

Store up to one week in fridge.

Step 1

【Spinach-Ricotta Filling】Dice the shallots, warm up a pan and stir-fry the shallots with oil.

Step 2

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

Drain and squeeze spinach to remove excess water.

Step 4

Finely chop drained spinach.

Step 5

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.)

【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