4
1 rating

Homemade Ravioli with Ricotta Cheese and Spinach Filling

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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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
Servings4
Calories Per Serving619
Total Fat23g35%
Sugar1gN/A
Saturated9g43%
Cholesterol311mg100%
Protein26g52%
Carbs75g25%
Vitamin A212µg24%
Vitamin B120.9µg14.6%
Vitamin B60.2mg10.2%
Vitamin C1mg2%
Vitamin D2µgN/A
Vitamin E2mg11%
Vitamin K25µg31%
Calcium190mg19%
Fiber3g11%
Folate (food)77µgN/A
Folate equivalent (total)323µg81%
Folic acid144µgN/A
Iron6mg34%
Magnesium40mg10%
Monounsaturated10gN/A
Niacin (B3)6mg28%
Phosphorus350mg50%
Polyunsaturated3gN/A
Potassium293mg8%
Riboflavin (B2)0.9mg55.1%
Sodium588mg25%
Sugars, added0.5gN/A
Thiamin (B1)0.8mg51.8%
Zinc2mg16%