Spinach and Ricotta Ravioli
Indulge in the comforting elegance of homemade Spinach and Ricotta Ravioli, a classic Italian recipe that's perfect for elevating your next meal. Featuring tender, hand-rolled pasta envelopes filled with a velvety mix of fresh spinach, creamy ricotta, and nutty Parmesan cheese, this dish strikes the perfect balance of rich and wholesome flavors. A sprinkling of aromatic nutmeg and black pepper adds warmth, while a garlic-infused tomato basil sauce enhances every bite with its bright and savory notes. Ideal for impressing guests or treating yourself, this recipe combines scratch-made craftsmanship with restaurant-worthy taste. Ready in under two hours, serve these delicate ravioli with a garnish of Parmesan for a truly authentic experience. Keywords: spinach and ricotta ravioli recipe, homemade ravioli, Italian pasta dish, tomato basil sauce, fresh spinach filling.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 large Eggs
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 10 ounces Fresh spinach
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese
- 0.125 teaspoon Nutmeg
- 0.25 teaspoon Ground black pepper
- 0.25 cup Butter
- 2 cloves Garlic
- 14 ounces Canned crushed tomatoes
- 0.25 cup Fresh basil
Instructions
In a large bowl, combine the flour and salt. Create a well in the center and add the eggs and 1 tablespoon of olive oil. Gradually incorporate the flour into the eggs using a fork until a dough begins to form.
Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
While the dough rests, prepare the filling. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the spinach and cook until wilted, about 4-5 minutes. Transfer the spinach to a cutting board, chop finely, and cool.
In a medium bowl, combine the ricotta, Parmesan, chopped spinach, nutmeg, salt, and pepper. Mix well and set aside.
Divide the rested pasta dough into four equal parts. Roll out each part into a thin sheet using a pasta machine or rolling pin.
Place small teaspoons of the ricotta mixture onto one sheet of pasta, about 2 inches apart. Brush the surrounding edges with water. Place another sheet of pasta on top and press around the filling to seal. Cut into individual ravioli with a pasta cutter or knife.
Bring a large pot of salted water to a boil. Add ravioli in batches and cook for about 3-4 minutes or until they float to the top. Remove with a slotted spoon and set aside.
To prepare the sauce, melt the butter in a saucepan over medium heat. Add minced garlic and cook for about 1 minute until fragrant, then add the crushed tomatoes and simmer for 10-15 minutes. Stir in fresh basil leaves.
Serve the cooked ravioli with the tomato sauce spooned over the top and additional Parmesan cheese if desired.
Nutrition Facts
Calories |
649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 690 mg | 30% | |
| Total Carbohydrate | 59.0 g | 21% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 4.2 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 386 mg | 30% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 433 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
