FRESH SPINACH AND RICOTTA RAVIOLI

My first try at making fresh pasta and people are NOT kidding when they say its the best. I made Fresh Homemade Pasta Dough and rolled it out to make raviolis for the very first time. Honestly more straightforward and simple than I thought it was going to be.

I think homemade pasta is a great way to level up a dinner or dinner party without having to do a twenty step and three day process. Let's get into it!

INGREDIENTS

Fresh Pasta Dough x2

15 oz. Ricotta

1 oz. Parmesan Cheese, finely grated

Spinach, a whole bag or a bunch

Lemon Zest, ½ lemon

½ tsp. Nutmeg

1 ¼ tsp. Salt

1 tsp. Pepper

INSTRUCTIONS

1. Set ricotta cheese in cheesecloth or a fine mesh strainer over a jar. Allow excess moisture to drain from the cheese for 20 minutes, or until dry.

2. Wash spinach thoroughly. While still wet, add the spinach to a dry pan. Cook over medium heat, turning and stirring, for 3-5 minutes or until the spinach has wilted and shrunken. Set aside. Once it is cool enough to handle, finely chop the spinach.

3. In a medium bowl, add ricotta, spinach, parmesan, lemon zest, nutmeg, salt and pepper. Stir until well combined. Place the ricotta mixture into a piping bag to make it easier when ready to fill. Use immediately or refrigerate until ready to shape ravioli.

4. Roll out the rested and prepared pasta dough very thinly (like nearly transparent thin) on a lightly floured surface, turning and flipping frequently.

5. On half the dough, in a row pipe about 1 tbs. of ricotta spinach filling a few inches apart until you run out of space. Fold the other half over the piped ricotta. Using a knife, pizza cutter, or ravioli stamping tool, cut out each individual ravioli.

6. Use dry, floured fingertips to seal the dough around each lump of filling. Be careful not to trap any air bubbles

7. Bring a large pot of salted water to a rolling boil.

8. Add the fresh pasta and cook until al dente (tender with a slight chew), which usually takes 1-5 minutes depending on the thickness.

9. Stir gently to prevent sticking.

10. Drain the pasta and toss with your favorite sauce. 

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Set ricotta cheese in cheesecloth or a fine mesh strainer over a jar. Allow excess moisture to drain from the cheese for 20 minutes, or until dry.

Wash spinach thoroughly. While still wet, add the spinach to a dry pan. Cook over medium heat, turning and stirring, for 3-5 minutes or until the spinach has wilted and shrunken. Set aside. Once it is cool enough to handle, finely chop the spinach.

In a medium bowl, add ricotta, spinach, parmesan, lemon zest, nutmeg, salt and pepper. Stir until well combined.

I didn't have lemon on hand so I went for ½ lime zest and a sprinkle of sugar to cut some bitterness.

Place the ricotta mixture into a piping bag to make it easier when ready to fill. Use immediately or refrigerate until ready to shape ravioli.

Roll out the rested and prepared pasta dough very thinly (like nearly transparent thin) on a lightly floured surface, turning and flipping frequently.

On half the dough, in a row pipe about 1 tbs. of ricotta spinach filling a few inches apart until you run out of space. Fold the other half over the piped ricotta. Using a knife, pizza cutter, or ravioli stamping tool, cut out each individual ravioli.

Use dry, floured fingertips to seal the dough around each lump of filling. Be careful not to trap any air bubbles.

Bring a large pot of salted water to a rolling boil.

Add the fresh pasta and cook until al dente (tender with a slight chew), which usually takes 1-5 minutes depending on the thickness.

Stir gently to prevent sticking.

Drain the pasta and toss with your favorite sauce. 

Since this was my first time making ravioli, I thought it could be helpful to mention my pasta needed to be rolled out thinner.

Troubleshooting Tips I found helpful

• Roll your pasta thinner - almost translucent. On a pasta machine, that's typically setting 6 or 7 (out of 9).

• Boil slightly longer - fresh ravioli usually need about 3–5 minutes, but if they’re thicker, go closer to 5–6 minutes.

• If using frozen ravioli, don’t thaw - just boil from frozen for 5–7 minutes, until fully tender.

• Check doneness by cutting one open - the pasta should look fully hydrated all the way through, no dry or pale spots inside.

If you plan on saving this recipe for later via Pinterest, feel free to use this image!

Please tag me if you end up making this recipe, I would LOVE to see how it turns out!!

A video is up on my Pinterest and Instagram of the recipe in full.