Ravioli alla Ricotta e Spinaci {Spinach & Ricotta Ravioli}

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Who doesn’t love little edible pillows filled with creamy goodness {aka Ravioli}? You can fill them with just about whatever your heart desires. And yes even though I could eat them in their natural naked state and be quite content, my favorite way is to drizzle them with the most simple of sauces – a butter and sage sauce! Yes, that amazingly aromatic butter sauce so silky it just slides right over your tongue! mmmh swoon! Yes, food is sexy people! I keep telling you this! LOL

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If you’ve been following along you know I recently have begun a cheese making journey, the cheese chronicles of Paula if you will tee hee. I’ll be posting about my rookie journeys into the world of cheesemaking so stay tuned. Naturally I need something to do with all of this cheese. What pops in my mind of course *horns blowing, confetti flying* RAVIOLI! Yes, ravioli. The perfect vehicle for the Ricotta I just made.

Now, homemade pasta is not hard just a little time consuming, but you will be rewarded in the end. You can even make up a huge batch and freeze them so the next time you have a craving you can just visit your freezer door. Easy Peasy. Just do a quick flash freeze and then pop them into a freezer bag!

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You CAN do it all by hand, you’ll just need a lot of elbow grease BUT having a few tools on hand will really help out! I love my Imperia Pasta Machine. It’s old school and helps me roll out my pasta quickly and efficiently. Two other tools I love now, thanks to the Sausage Debauchery, are pastry wheels and ravioli stamps. They’re fantastic products that will make this process {and many others} much easier. They’re very reasonably priced are beautifully made and come straight from Italy!

When making your pasta you’ll KNOW when it’s right. You might have to add additional flour so have that handy. If it’s wet {sticky feeling} then add more flour. It’s really that simple. Also worth noting is be sure NOT to add too much filling when making your ravioli. And to make sure you REALLY seal them well. If you don’t they could explode in the water and make a big mess. Not pretty. And as always homemade pasta cooks much quicker than dry pasta so don’t run off while it’s cooking ; )

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Ah, isn’t pasta making so much FUN!

Baci!

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Ravioli alla Ricotta e Spinaci {Spinach & Ricotta Ravioli}

What You Will Need:

  • 3 cups 00 flour – plus additional if necessary
  • 5 eggs
  • generous pinch of kosher salt
  • 1 cup Ricotta
  • 1 pound fresh spinach - stems removed
  • 1/4 cup Parmigiano Reggiano - grated
  • 6 tablespoons unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic - minced
  • 1 egg
  • 1/2 teaspoon nutmeg
  • 1 bundle fresh Sage leaves
  • pepper

What To Do:

  1. Make Pasta first. Onto a clean surface create a well with flour. Place the eggs into the center of flour well along with a pinch of salt. Using a fork, GENTLY whisk eggs together. Gradually stir the flour into the egg mixture until a rough ball forms. Knead dough until it is shiny and has a smooth texture. Adding additional flour if necessary. This could take several minutes. NOTE: You can do this in your stand mixture with a dough hook attachment. Once dough is to proper state, wrap it in plastic wrap and place in refrigerator for approx 30 minutes.
  2. WHILE dough is resting in refrigerator, make your filling. Into a medium saute pan, add 1 tablespoon butter, garlic and spinach. Season with salt and pepper. Cook until spinach is wilted. Transfer to colander and drain. You'll need to squeeze out EVERY bit of liquid. One spinach is completely dry, give it a rough chop. Transfer spinach to bowl, add the egg, Parmigiano, nutmeg and ricotta. Mix well to combine. Set aside.
  3. Place a large pot of salted water onto boil.
  4. Roll out pasta using either your pasta machine or a rolling pin. You'll need a very thin sheet of pasta. As thin as you can possibly manage without tearing the pasta. Place pasta sheet onto a lightly floured surface. Using a teaspoon scoop out spinach mixture onto pasta sheets. Keeping a small bit of distance between each dollop. Carefully fold another pasta sheet on top. Using your fingers to seal the pasta sheets tightly together and remove any air. Press the RAVIOLI STAMP over the ravioli using slight pressure. Continue until all ravioli are complete.
  5. Place ravioli into boiling water and cook until al dente. Fresh pasta only takes a few minutes to cook.
  6. WHILE the pasta is cooking make your sauce . Into a saute pan, melt 5 tablespoons of butter along with 1 tablespoon of extra virgin olive oil over medium heat. Add sage leaves.
  7. Transfer cooked ravioli into sauce pan and toss. Garnish with additional Parmigiano Reggiano and sage leaves.
http://www.bellalimento.com/2010/06/14/ravioli-alla-ricotta-e-spinaci-spinach-ricotta-ravioli/

22 Comments

  1. 1

    i voted :) and those pasta cutters are FABULOUS! no wonder those fluffy dough-pillows look so stunning…now if i could only reach through the screen and eat them :)

  2. 2

    I would love to make my own cheese! I also need some ravioli tools. I think it would be so cool to make my own!

  3. 3

    i was just working on a post for friday about just this dish using my husband’s grandmother’s recipe. We go for the round ravioli. These look perfection, so I wonder if I will.

  4. 4

    I have a round ravioli stamp but I’m loving that square one.

  5. 5

    I made raviolis with your pasta recipe and they were delicious! I used collard greens from my garden and store-bought ricotta. Delish!

  6. 6

    I have been following you for a while and love this recipe of yours. Where can I buy the pasta stamp and cutters?

  7. 7

    I’ve been thinking about making homemade ravioli for quite some time now, and your post may just have been the kick in the butt i needed to try it! This looks delicious, and your photography is wonderful!

  8. 8

    I think that homemade pasta is one of the most gratifying kitchen projects you can complete — not only because it’s so incredibly tasty, but also because the product is so lovely. This post is just proof of that! Lovely!!

  9. 9
    Brittany /

    I made these completely by hand & they came out a little to thick .. I have to get some fancy tools :) But the recipe was great & so helpful .. Thanks, Paula !

  10. 10

    Mmmmm, okay, that is especially delicious looking ravioli! And I’m LOVING those tools!

  11. 11

    I’ve been meaning to make some ravioli from scratch lately. I think you’ve just inspired me :) Those look delish!

  12. 12

    One of my favorite dishes for kids are ravioli’s because of all the veggies that can be hidden inside. Still have to try out the ricotta but will the next time I need some.

  13. 13

    These have to be incredibly good with all the homemade ingredients. I want to come to your house for pasta night! :)

  14. 14

    Spinach ravioli is one of my favorites :) The sage sauce sounds fantastic!! I can’t wait to make that this weekend.

  15. 15

    I just love from scratch ravioli…This looks so good!

  16. 16

    Time to bring out the old pasta machine to make some. Been awhile!

  17. 17

    That sounds SO good! I tried making a homemade ravioli yet, but the recipe wasn’t nearly as clear as yours when it comes to making the dough. In the end, what I made was tough and chewy..yuck! After reading your instructions, I think I might have to try it again. – http://www.delightfulcountrycookin.com

  18. 18

    There is nothing like homemade pasta… and homemade ravioli are the BEST! Looks wonderful!

  19. 19

    That’s a cute ravioli cutter… I have a different one that I love. And yes, the pasta machine is priceless when it comes to making homemade ravioli. One of my favorites!

  20. 20

    I really need to get a ravioli stamp so that I can make these! Yum!

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