Directions 17 steps | 51 Minutes
Measure and prep all ingredients.
Prepare the pasta dough. In a large bowl, combine the all-purpose flour and salt with your hands.
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.
Add five eggs to the divot. Use a fork to combine the egg whites and yolks without disturbing the flour.
Once the eggs are well combined, begin to incorporate the flour into the eggs with the fork.
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.
When the dough is pliable and smooth, wrap it with plastic wrap and transfer it to the refrigerator to rest for 1 hour.
While the pasta is resting, make the spinach filling. In a bowl, combine the ricotta, drained spinach, lemon zest, salt and pepper. Set aside.
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.)
Cut the dough into 11x30 centimeter rectangles.
Prepare an egg wash by whisking the remaining egg until loose and well combined.
Place ten 1 teaspoon mounds of the ricotta filling over the first layer of pasta.
Brush with egg wash around the filling.
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.
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.
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.
Plate and serve, about six ravioli per serving. Enjoy!
- Fresh spinach should be boiled and then wrung dry to remove as much moisture as possible.
- The pasta dough has to be thin as possible, otherwise, the cooking time will change.