angie food cake

Family-friendly recipes from a frugal gal that likes to eat

Spinach and Ricotta Ravioli

To go with the mouth-wateringly delicious bolognese sauce I made (excuse me while I pat myself on the back!), my husband made homemade spinach and ricotta ravioli. Neither one of us has ever made pasta before, so we were kinda clueless, and unfortunately it showed. The filling for these ravioli was great. It was savory, soft and sinful, but the pasta, welllll that’s a different story. It came out pretty tough and chewy. We think the error happened when Scott added an extra egg (it really seemed like the dough needed it!) or perhaps it wasn’t rolled out thin enough.

Either way, I’ll still share the recipe with you because the filling definitely made up for the pasta. Don’t feel weird if you just want to eat it with a spoon because it’s that good.

Let’s get started!

To make the ravioli dough, make a crater with the flour on your tabletop. Add the eggs to the center of the flour crater. Partially incorporate the flour into the eggs with a fork. 

Then knead the flour and eggs together to form dough.

In a mixing bowl, combine chopped spinach, ricotta, egg, milk, and Parmigiano Reggiano. Season with salt and pepper.

Next, roll out your dough. Think THIN!

Assemble those cuties!

When you are ready to cook the ravioli, add them to boiling water. When the ravioli float, about 2 to 3 minutes, they are finished cooking.

Serve ravioli with your favorite sauce.

Spinach and Ricotta Ravioli
Slightly adapted From Food Network

Ingredients

Dough:
3 1/2 cups all-purpose flour
4 eggs

Filling:
1 pound fresh spinach
1 tablespoon salt
1 pound ricotta
1 egg
2 tablespoons milk
4 tablespoons grated Parmigiano Reggiano
Pinch black pepper

Directions

  1. To make the ravioli dough, make a crater with the flour on your tabletop. Add the eggs to the center of the flour crater. Partially incorporate the flour into the eggs with a fork. Then knead the flour and eggs together to form dough. Knead until the dough is thoroughly worked together, approximately 4 to 5 minutes. Reserve until the ravioli are ready to be assembled.
  2. In a pot of boiling water, cook the spinach with half of the salt until tender. Remove the spinach from the boiling water and let cool for 2 to 3 minutes. Squeeze out the water from the spinach and chop it up roughly.
  3. In a mixing bowl, combine chopped spinach, ricotta, egg, milk, and Parmigiano Reggiano. Season with salt and pepper.
  4. To assemble the ravioli, cut the dough into 4 pieces. Roll out each piece to form a thin layer (about 1/8 inch) of dough. Place 1 spoonful of filling onto 1 sheet of dough 1/2 inch from the edge. Continue to place spoonfuls of filling along the dough 1-inch from each other.
  5. Place 1 of the other pieces of rolled out dough on top of the piece with the filling on it. Pinch the dough around the filling to form the ravioli. Use a cookie cutter or knife to cut out the ravioli. Pinch the edges of each ravioli with the tines of a fork. Set aside each ravioli on a plate lightly dusted with flour. Do not stack the ravioli, because they will stick together.
  6. When you are ready to cook the ravioli, add them to boiling water. When the ravioli float, about 2 to 3 minutes, they are finished cooking. Serve with homemade bolognese.  

As I said, our ravioli were tough and very dense, so it’s important to roll the dough out to the right thickness. Having a pasta maker would help immensely. Maybe that’s my next kitchen tool to invest in! Either way, we had a fun time making (and eating) this meal!

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