Homemade Ravioli with Ricotta Cheese and Spinach Filling

Homemade Ravioli with Ricotta Cheese and Spinach Filling
Staff Writer
Cindy's Table

When I decide that pasta is on the menu, then I go all the way and make it homemade. I love making my own pasta and ravioli’s. I have the attachments for my kitchen aid and it works great. As a home chef, it is all the equipment I need to make fresh pasta.

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4
Servings
745
Calories Per Serving
Deliver Ingredients

Notes

Note: You can make the ravioli’s a day in advance. Store covered in the refrigerator until ready to cook and serve.

Ingredients

For the ravioli

  • 5 large eggs, room temperature (divided)
  • 3 Cups all-purpose flour, plus additional for dusting
  • 3 Tablespoons warm water
  • 2 Tablespoons olive oil
  • 1 Teaspoon sea salt
  • 1/2 Teaspoon sugar

For the ricotta and spinach filling

  • 1 Cup ricotta cheese, well drained
  • 1/4 Cup shredded mozzarella cheese (optional)
  • 1/2 Cup fresh baby spinach, chopped
  • 1 Teaspoon dried parsley
  • 1 large egg

Directions

For the ravioli

Add 4 of the eggs, 1 at a time, to the bowl of a stand mixer and set the mixer to low. Continue mixing and add all of the flour, water, olive oil, salt, and sugar. Continue mixing until a ball of dough forms. Sprinkle some of the flour onto a work surface and knead the dough until elastic and smooth. Wrap the dough in plastic wrap and let it rest for about 10 minutes to allow the gluten to relax.

Take a glass bowl and coat with olive oil or cooking spray. Add the ball and cover with plastic wrap and a towel. Let sit for 30 minutes.

Add a handfull of flour on a clean work surface. Cut the ball in quarters leaving what you are not using in the bowl covered with plastic.

Prepare the sheet pasta attachment for your stand mixer or a regular pasta maker. Form the dough into a rectangle and roll it through the pasta machine, starting at a larger setting and each time (for about 3 times) reduce to the most narrow setting.

Prepare the filling below. Whisk the remaining egg in a small bowl.

Take a large baking sheet and line with parchment paper. Sprinkle a light layer of flour. Lightly dust a work surface with flour and lay your pasta sheets out on it. 

Brush the egg wash around the entire edge of the sheet of dough. Add a teaspoon of filling along the bottom half of the sheet about 1 ½ inches apart. Fold over to meet end to end. Take the ravioli cutter and roll to cut into squares. Roll all 4 edges and release and press your fingers around each ravioli to ensure they are completely sealed and place on your prepared baking sheet. Finish with the remaining dough.

When ready to enjoy boil water in a large pot. Add plenty of salt and cook the ravioli until they float to the top, about 4 minutes.  Drain and enjoy with your favorite sauce and grated Parmesan cheese.

For the ricotta and spinach filling

In a mixing bowl, combine all ingredients together.

 

Nutritional Facts

Total Fat
16g
23%
Sugar
1g
1%
Saturated Fat
11g
46%
Cholesterol
24mg
8%
Carbohydrate, by difference
122g
94%
Protein
26g
57%
Vitamin A, RAE
248µg
35%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
111µg
100%
Calcium, Ca
304mg
30%
Choline, total
33mg
8%
Fiber, total dietary
5g
20%
Folate, total
328µg
82%
Iron, Fe
9mg
50%
Magnesium, Mg
71mg
22%
Manganese, Mn
1mg
56%
Niacin
10mg
71%
Pantothenic acid
1mg
20%
Phosphorus, P
347mg
50%
Riboflavin
1mg
91%
Selenium, Se
65µg
100%
Sodium, Na
183mg
12%
Thiamin
1mg
91%
Water
93g
3%
Zinc, Zn
2mg
25%

Ravioli Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Ravioli Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.