I thought I’d make ravioli from scratch — after all, if my son can do it I should be able to follow suit.
- 14 ounces fresh spinach
- 1/4 cup ricotta cheese
- 1 egg
- 1/2 cup parmesan cheese, grated
- Pinch of nutmeg
- Salt & pepper to taste
- 1 1/2 cups flour
- 3 eggs
5. Â Combine the chopped spinach with the ricotta, egg, Parmesan cheese and nutmeg then season with salt and pepper. Cover and set aside.
9. Lightly flour the dry work surface. Knead the dough for about 10 minutes or until the dough is smooth and elastic.
10. Divide the dough in half. Flour a rolling pin and the work surface. Pat one of the dough halves into a disk and begin rolling it out into a flat circle. It should be rolled to about 1/8 of an inch. Do the same with the second half of the dough making it the same size.
11. Then, using a fluted pastry cutter, make round or square ravioli pieces. Add a small teaspoon of filing to each of the pieces. Cover with another piece of the same sized dough and press gently to expel any air pockets. (Note: if they don’t stick together, use a small bit of water to get them to stick together.)
12. Place the ravioli on a lightly floured surface and allow it to dry for at least 30 minutes. Turn the ravioli and let the other side dry.
Bring a large pot of salted water to boiling. Add the ravioli to the boiling water. Stir gently to prevent them from sticking. They will be cooked in about 4-5 minutes. Note: Make sure the water boils again before you start the counting process or you will get “almost” cooked ravioli.
Drain the ravioli and serve in individual plates with your favorite sauce. I used a Blue Cheese sauce. The sauce was a little thick because I didn’t allow the cheese to melt all the way so I could have that added flavor.
- Before taking all the ravioli out of the water and assuming they’re cooked, take ONE out and taste it.
- Â Although my dough looked pretty thin, I could have rolled it a little bit longer to make it thinner.
- Use eggs that are room temperature
- The dough in this recipe makes about 13-15 ravioli. There was plenty of filling left to have the dough recipe tripled.
(The original recipe was found in the book called Vegetarian by Barnes & Noble. I made a few changes to that recipe.)
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