Hey there, pasta enthusiasts! Are you ready to get your hands mucky and create something delicious?
In this blog post, I'll guide you through the steps to make your own spinach and ricotta ravioli from scratch.
Autumn is upon us and so are the cooler nights! If, like me, you're looking for a comforting and delicious meal, homemade spinach and ricotta ravioli is the perfect option!
This classic Italian dish is actually quite simple to make and needs just some basic ingredients.
Ingredients
2 cups all-purpose flour
3 eggs
1/2 teaspoon salt
1 tablespoon olive oil
1 cup cooked spinach, squeezed dry and chopped
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder (optional)
Salt and pepper to season.
Instructions
Step 1: Make the dough
In a large bowl, combine the flour, salt, and eggs. Mix until a dough forms. Knead the dough on a floured surface for 5-10 minutes until it becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
Step 2: Prepare the filling
While the dough is resting, prepare the filling by mixing the cooked spinach, ricotta cheese, Parmesan cheese, garlic powder, salt, and pepper in a bowl.
Step 3: Roll out the dough
Once the dough has rested, roll it out using a rolling pin or a pasta machine until it is thin (about 1/8 inch thick). Cut out circles from the dough using a cookie cutter or a ravioli cutter.
Step 4: Add the filling and seal the ravioli
Place a small spoonful of the filling in the center of each circle. Brush the edges of the circles with water then pop another circle of pasta on top, Press around the two layers of the ravioli, expel any air, and seal them.
Step 5: Cook the ravioli
Bring a large pot of salted water to the boil and cook the ravioli for 3-5 minutes, or until they float to the surface.
Step 6: Serve and enjoy!
Serve the ravioli with your favorite sauce (I like a light tomato and basil sauce) and enjoy!
Tips for success:
Be patient with the dough! Kneading the dough for the full 10 minutes will help make it smooth and elastic. Alternatively, use a kneading machine.
If you can't be bothered to cook the spinach from scratch, try using frozen chopped spinach blocks and softening them in the microwave.
Make sure to seal the edges of the ravioli well to prevent the filling from leaking out during cooking.
Freeze any leftover ravioli for later use. Simply place them on a baking sheet lined with parchment paper and freeze for a few hours until they are firm. Then, transfer them to a freezer bag and store for up to three months. When ready to cook, just boil them for an extra minute or two.
Making homemade spinach and ricotta ravioli is a fun and rewarding cooking project that anyone can enjoy. With just a few simple ingredients and some patience, you can create a delicious and comforting meal from scratch. Give it a try and impress your family and friends with your newfound pasta-making skills!
“Life is a combination of magic and pasta." - Federico Fellini
What's your favourite pasta dish? Comment below!
About Victoria Hall
Victoria Hall is an English-born, Australian-based writer and illustrator. She is the creator of three picture books for children, Penny Prickles at Coogee Beach, Eggy Peggy Has Lost Her Leggy and The Fairy Beasts. For more updates, follow Victoria on Instagram or check out her bio here.
