Spinach and Ricotta Ravioli

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Recipe: Spinach and Ricotta Ravioli

Ingredients:

• 4 cups spinach, wilted and finely chopped

• 500g tub of high quality ricotta cheese - it needs to be a FIRM ricotta (I can’t stress this enough.)

• 1/4 cup grated Parmesan cheese

• 1/2 cup of mozzarella cheese

• 1/4 teaspoon nutmeg

• Salt and pepper to taste

• 2 eggs

• Ravioli Dough Ingredients:

  • 2 cups all-purpose flour

  • 1/2 cup water

  • 1 egg

  Instructions:

  1. In a mixing bowl, combine the all-purpose flour and water.

  2. Knead the mixture until a smooth dough forms. If the dough feels too dry, add a small amount of water gradually until you reach the desired consistency.

  3. Cover the dough with a damp cloth and let it rest for about 30 minutes.

  4. Roll out the dough thinly using a rolling pin or pasta machine.

  5. Cut the dough into equal-sized squares or circles, depending on your preference.

  6. Fill the ravioli with your desired filling, then seal the edges by pressing down with a fork or your fingers.

  7. Cook the ravioli in boiling salted water for 2-4 minutes or until they float to the surface.

  8. Serve the ravioli with your favorite sauce and garnishes. Enjoy your homemade ravioli!Method:

1. Prepare the Filling:

   • In a mixing bowl, combine the chopped spinach, ricotta cheese, Parmesan cheese, nutmeg, salt, pepper, and egg. Mix well until all ingredients are evenly incorporated. Set aside.

2. Assemble the Ravioli:

   • Lay out a pasta sheet on a flat surface. Place small mounds of the spinach and ricotta filling evenly spaced on one half of the sheet.

   • Lightly brush water around each mound of filling to help seal the ravioli.

   • Fold the other half of the pasta sheet over the filling. Press down around each mound to seal and remove any air bubbles.

   • Use a ravioli cutter or a knife to cut out individual ravioli pieces. Ensure the edges are sealed.

3. Cook the Ravioli:

   • Bring a large pot of salted water to a boil.

   • Carefully drop the ravioli into the boiling water. Cook for about 3-4 minutes or until they float to the surface.

   • Remove the ravioli with a slotted spoon and transfer to a plate.

4. Serve:

   • Serve the spinach and ricotta ravioli hot with your favorite sauce, such as marinara or browned butter with sage.

   • Garnish with additional Parmesan cheese and fresh herbs if desired.

With love,

Tara x