Description
This classic homemade ravioli recipe features tender pasta filled with a creamy ricotta, spinach, and Parmesan mixture. Perfect for a comforting and elegant Italian main course, the ravioli are cooked until tender and tossed with melted butter or olive oil, then garnished with fresh herbs and Parmesan for a delightful meal.
Ingredients
Scale
For the pasta dough:
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 tsp salt
For the filling:
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup cooked spinach, squeezed dry and finely chopped
- 1 egg yolk
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/4 tsp black pepper
For cooking and serving:
- 2 tbsp butter or olive oil
- Fresh sage or basil (optional)
- Grated Parmesan for garnish
Instructions
- Make the pasta dough: On a clean surface or in a large bowl, mound the flour and create a well in the center. Add eggs and salt into the well and gently mix with a fork, gradually incorporating flour to form a shaggy dough. Knead the dough for 8–10 minutes until it is smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes to relax.
- Prepare the filling: In a mixing bowl, combine ricotta cheese, grated Parmesan, cooked spinach, egg yolk, nutmeg, salt, and black pepper. Mix thoroughly to create a uniform filling. Set aside.
- Roll out the dough: Divide the rested dough into two halves. Roll each half into a thin sheet approximately 1/16 inch thick using a pasta roller or a rolling pin, dusting with flour as needed to prevent sticking.
- Assemble the ravioli: Place one sheet on a floured surface. Spoon small mounds (about 1 teaspoon) of the filling spaced about 1 inch apart onto this sheet. Brush water between the filling mounds to help seal. Lay the second sheet on top and gently press around each mound to seal the edges, ensuring no air pockets remain. Cut into individual squares with a knife or ravioli cutter and press the edges firmly to secure.
- Cook the ravioli: Bring a large pot of salted water to a boil. Carefully add the ravioli in batches and cook for 3–4 minutes or until they float to the surface, indicating doneness. Drain gently using a slotted spoon.
- Serve: Toss the cooked ravioli with melted butter or olive oil. Garnish with fresh sage or basil and extra grated Parmesan cheese. Serve immediately for the best texture and flavor.
Notes
- For easier preparation, consider using a ravioli mold or store-bought wonton wrappers.
- The filling can be customized with mushrooms, meat, or butternut squash to suit your tastes.
- Ravioli can be prepared in advance and frozen before cooking; cook them directly from frozen by boiling a minute or two longer.
