Homemade Spinach & Ricotta Ravioli: A Tuscan Delight

Transport yourself to the sun-drenched hills of Tuscany with this recipe for homemade spinach and ricotta ravioli. Imagine plump, delicate parcels bursting with the vibrant flavor of fresh spinach and creamy ricotta, bathed in a simple yet elegant sauce. This isn't your average boxed pasta; we're crafting a truly authentic Tuscan experience from scratch, using readily available ingredients and straightforward techniques. Forget the pre-made – the rewarding process of creating these ravioli from the dough upwards is half the pleasure.

The rich, earthy taste of the filling perfectly complements the delicate pasta, creating a symphony of flavors that will tantalize your taste buds. This recipe offers a delightful balance of textures and tastes, making it a perfect centerpiece for a special occasion or a comforting weeknight meal. Ready to embark on a culinary journey to the heart of Tuscany? Let's dive into the step-by-step process of making these exquisite spinach and ricotta ravioli.

Tools Needed

  • Pot
  • Cutting board
  • Knife
  • Mixing bowl
  • Pasta roller (or rolling pin)
  • Ravioli cutter (or knife)

Ingredients

  • Spinach: 100g
  • Ricotta cheese: 250g
  • Egg: 1
  • Extra virgin olive oil
  • Salt
  • Pepper
  • Nutmeg
  • Pasta dough
  • Butter
  • Sage
  • Parmesan cheese

Step-by-Step Instructions

Step 1. Prepare the Filling and Pasta Dough

  • Boil and chop the spinach.
  • In a bowl, mix the spinach, ricotta cheese, egg, olive oil, salt, pepper, and nutmeg.
  • Prepare your pasta dough (instructions assumed from the video).
  • Roll out the pasta dough.
Boil and chop the spinach.In a bowl, mix the spinach, ricotta cheese, egg, olive oil, salt, pepper, and nutmeg.Prepare your pasta dough (instructions assumed from the video).
Prepare the Filling and Pasta Dough

Step 2. Assemble and Shape the Ravioli

  • place a spoonful of filling onto the pasta sheet, fold over, and seal the edges.
  • Cut the ravioli into individual pieces.
  • form the pasta into small squares, add filling, fold into triangles, and press the edges to seal.
Assemble the ravioli: place a spoonful of filling onto the pasta sheet, fold over, and seal the edges.Cut the ravioli into individual pieces.For tortellini (optional): form the pasta into small squares, add filling, fold into triangles, and press the edges to seal.
Assemble and Shape the Ravioli

Step 3. Cook the Ravioli

  • Boil the ravioli in salted water with a little olive oil to prevent sticking.
  • Drain the cooked ravioli.
Boil the ravioli in salted water with a little olive oil to prevent sticking.Drain the cooked ravioli.
Cook the Ravioli

Step 4. Make the Sauce and Serve

  • Melt butter with sage in a pan.
  • Toss the ravioli with the sage butter sauce and Parmesan cheese.
Prepare the sage butter sauce: Melt butter with sage in a pan.Toss the ravioli with the sage butter sauce and Parmesan cheese.
Make the Sauce and Serve

Read more: Easy Basil Pesto Pasta: Simple, Cheap, & Delicious Recipe

Tips

  • The filling should be creamy and have a nice aroma.
  • Larger ravioli are tastier.
  • Add olive oil to the boiling water to prevent ravioli from sticking together.

Nutrition

  • N/A

FAQs

1. Can I make the ravioli dough ahead of time?

Yes! The dough can be made a day or two in advance and stored in the refrigerator, wrapped tightly in plastic wrap.

2. What kind of sauce is best with these ravioli?

A simple brown butter sage sauce, a classic tomato sauce, or even a creamy pesto would all be delicious pairings.


With a little patience and these simple steps, you've now mastered the art of making homemade spinach and ricotta ravioli. The reward? A taste of Tuscany right in your own kitchen, a dish that will impress your family and friends. Enjoy the fruits of your labor – Buon appetito!