Spinach Ravioli Recipe

Rating 5.0
| 1
Spinach ravioli is made with a creamy spinach ricotta filling and fresh pasta dough. Delightfully plump, each raviolo is sealed and assembled with care.
Utensils Dinner
Globe Italian
8
ingredients
17
steps
51
minutes
With more than a decade of culinary experience as a head chef, private chef and executive chef in Denmark, Turks and Caicos, Venezuela and Spain, Chef Carlos is a skilled and personable multilingual chef with a penchant for crafting incredible recipes. He has a wide range of culinary techniques and tips under his belt, and is a master at creating a warm and welcoming environment for guests, as well as crafting seasonal menus featuring high-quality ingredients.

Ingredients

Servings:
5
1 lb
all-purpose flour
1 tsp
salt, plus more to taste
6
eggs, divided
7 oz
fresh spinach, cooked and drained, see notes 1
1
lemon, zested
7 oz
ricotta cheese
5 tblsp
salted butter
1/2 tsp
black pepper, plus more to taste

Directions 17 steps | 51 Minutes

Step 1

Measure and prep all ingredients. 

Step 5285 Shot
Step 2

Prepare the pasta dough. In a large bowl, combine the all-purpose flour and salt with your hands.

Step 5287 Shot
Step 3

Using your hands, create a "volcano" in the center of the bowl by forming an even mound in the center of the bowl. Then make a divot in the center of the mound.

Step 5288 Shot
Step 4

Add five eggs to the divot. Use a fork to combine the egg whites and yolks without disturbing the flour.

Step 5290 Shot
Step 5

Once the eggs are well combined, begin to incorporate the flour into the eggs with the fork.

Step 5294 Shot
Step 6

When the dough has more body and texture, transfer the dough to a dry work surface to knead the dough. Knead the dough with your hands until you achieve a good texture and body. If the dough starts to stick, dust the work surface with flour.

Step 5293 Shot
Step 7

When the dough is pliable and smooth, wrap it with plastic wrap and transfer it to the refrigerator to rest for 1 hour.

Step 5295 Shot
Step 8

While the pasta is resting, make the spinach filling. In a bowl, combine the ricotta, drained spinach, lemon zest, salt and pepper. Set aside.

Step 5296 Shot
Step 9

Roll out the pasta. Remove the dough from the refrigerator and transfer the dough to a work surface lightly dusted with all-purpose flour. Use a rolling pin to roll out your dough as thin as a credit card. (See notes 2.)

Step 5297 Shot
Step 10

Cut the dough into 11x30 centimeter rectangles.

Step 5298 Shot
Step 11

Prepare an egg wash by whisking the remaining egg until loose and well combined.

Step 5299 Shot
Step 12

Place ten 1 teaspoon mounds of the ricotta filling over the first layer of pasta.

Step 5300 Shot
Step 13

Brush with egg wash around the filling.

Step 5301 Shot
Step 14

Cover with another layer of pasta of the same size, press around the ricotta and cut the ravioli into squares. Repeat with the remaining ravioli.

Step 5302 Shot
Step 15

In a large pot, add 3 liters of water and bring to a boil. Once the water reaches a boil, add 1 teaspoon of salt and boil your ravioli for about 3-6 minutes. Drain and set aside.

Step 5303 Shot
Step 16

In a skillet, heat the butter and black pepper together. When the butter melts, add the ravioli and cook, stirring constantly, until lightly golden and glistening with butter.

Step 5304 Shot
Step 17

Plate and serve, about six ravioli per serving. Enjoy!

Step 5305 Shot

Notes:

  1. Fresh spinach should be boiled and then wrung dry to remove as much moisture as possible. 
  2. The pasta dough has to be thin as possible, otherwise, the cooking time will change.

Nutrition Per Serving
View All
CALORIES
588
FAT
22.7 g
PROTEIN
21.7 g
CARBS
73.5 g

FOOD FOR THOUGHT?

Leave a review or join the conversation.

1 Comments
1 Comments
Please Log In to leave a comment
Robyn B.

Robyn

03 Oct 2022

Made this for a small gathering. So fun to make, and sooooo tasty. I'm glad I took the time to make this, because everyone loved it and couldn't believe I did it myself.

Reply to this comment