Ricotta and Spinach Ravioli

 Introduction

Homemade Ricotta and Spinach Ravioli is a delightful Italian dish that brings together the creamy richness of ricotta cheese and the freshness of spinach. This recipe is perfect for a special dinner or a weekend cooking project with family and friends. The hand-crafted ravioli are paired with a simple sage butter sauce that enhances the flavors, making each bite unforgettable.

Reasons to Love This Ricotta and Spinach Ravioli Recipe:

• Fresh and Flavorful: The combination of ricotta and spinach offers a light yet satisfying filling, paired with the crispy sage butter for extra flavor.
• Customizable: You can easily adjust the filling to suit your tastes, adding herbs or using different types of cheese.
• Perfect for Any Occasion: Whether it’s a weeknight meal or a holiday feast, this dish is sure to impress.

Ingredients You’ll Need

For the Dough:

• 2 cups all-purpose flour
• 3 large eggs
• 1/2 teaspoon salt
• 1 tablespoon olive oil

the Filling:

• 1 cup ricotta cheese
• 1 cup fresh spinach, chopped
• 1/4 cup grated Parmesan cheese
• 1 egg yolk
• Salt and pepper to taste
• Pinch of nutmeg

For the Sauce:

• 4 tablespoons butter
• 8 fresh sage leaves
• Salt and pepper to taste

Possible Ingredient Additions and Substitutions:

• Herbs: Add fresh basil or thyme to the filling for extra flavor.
• Cheese: Substitute ricotta with mascarpone for a creamier texture or use a mix of ricotta and goat cheese for a tangy twist.
• Spinach: You can replace spinach with other greens such as kale or arugula.

Tools You’ll Need:

• Rolling pin or pasta machine
• Large pot for boiling
• Skillet for cooking the butter sauce
• Slotted spoon
• Ravioli cutter or knife

Step-by-Step Instructions:

1. Prepare the Dough: On a clean work surface, make a mound of flour and create a well in the center. Add the eggs, salt, and olive oil. Gradually mix the flour into the eggs until a dough forms. Knead for 10 minutes, wrap in plastic, and let rest for 30 minutes.
2. Prepare the Filling: In a bowl, combine the ricotta cheese, spinach, Parmesan, egg yolk, salt, pepper, and nutmeg. Mix well until smooth.
3. Assemble the Ravioli: Roll the dough into thin sheets. Place small spoonfuls of the filling 2 inches apart on one sheet of dough. Brush edges with water, place another sheet on top, and press around each filling to seal. Cut into individual ravioli.
4. Cook the Ravioli: Bring a pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes, or until they float to the top. Remove with a slotted spoon.
5. Prepare the Sauce: In a skillet, melt butter over medium heat. Add sage leaves and cook until the butter turns golden brown and the sage is crispy. Season with salt and pepper.
6. Serve: Drizzle the sage butter sauce over the cooked ravioli and serve immediately.

What to Serve with Ricotta and Spinach Ravioli:

This dish pairs beautifully with a simple side salad, such as arugula with lemon vinaigrette. You can also serve it with garlic bread or a light white wine like Pinot Grigio.

How to Store Ricotta and Spinach Ravioli:

Store any leftover ravioli in an airtight container in the refrigerator for up to 2 days. To reheat, simply drop them back into boiling water for 1-2 minutes or sauté them in a bit of butter.

Can I Freeze Ricotta and Spinach Ravioli?

Yes, you can freeze uncooked ravioli. Place the ravioli in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer bag for up to 3 months. To cook, just drop the frozen ravioli directly into boiling water without thawing.

Resources

The Art of Pasta: Making Fresh Pasta at Home

Cookbook: “The Silver Spoon” (Il Cucchiaio d’Argento)

Frequently Asked Questions (FAQ):

Can I use store-bought ravioli dough?
Yes, if you’re short on time, you can use store-bought pasta sheets. However, homemade dough yields a fresher, more authentic texture.

What if I don’t have sage for the sauce?
You can use rosemary, thyme, or even basil as a substitute for sage in the butter sauce.

Nutritional Information (Per Serving):

• Calories: 450
• Protein: 15g
• Carbs: 50g
• Fat: 22g

Note: Nutritional values are estimates and may vary based on specific ingredients used.

Conclusion

Making homemade Ricotta and Spinach Ravioli is a fun and rewarding experience that results in a dish bursting with flavor. Whether you’re a seasoned cook or just starting, this recipe is simple enough to follow and will surely become a favorite. The delicate, fresh ravioli paired with sage butter is a classic combination that will leave everyone asking for more.

Print