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.
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.
Step 3. Cook the Ravioli
- Boil the ravioli in salted water with a little olive oil to prevent sticking.
- Drain the cooked 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.
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!