Spinach Ricotta Ravioli

Prep Time

15 mins

Cook Time

5 mins

Total Time

35 mins

Yields

Directions

Sift flour and a pinch of salt into a mound on a counter.
Make a well in the center and add in the eggs.
While using your fingers, mix in the flour. Once incorporated, knead for about 10 minutes.
If your mixture is too soft, add more flour, if it's too firm, add a small amount of water.
Shape the dough into a ball and rest for 15 minutes.
Lightly flour the surface of your counter, then using a pizza roller dusted with flour, roll out your thin pasta sheet.
Cut your pasta sheet in half, set aside one half. Put a tsp-tbsp of filling per ravioli, leave room between the filling for crimping.
Once you have your desired amount of raviolis, place second sheet on top of the other, then using a knife or pizza cutter cut the ravioli.
Use a fork to crimp/seal the raviolis.
Place in boiling water for 4-5 minutes then enjoy with a sauce of your choice.
Spinach & Ricotta Filling Recipe
Chop your spinach, then in a skillet over medium heat, allow the pan to get hot, add in 1 tbsp of butter, then sauté your spinach for 5 minutes.
Remove spinach from pan, and allow to cool.
Place ricotta over a fine strainer or in cheese cloth, squeeze out any residual moisture that would be in the product, then set aside in a bowl.
Mix together the ricotta, parmesan, egg, black pepper, lemon juice and zest, salt to taste, and spinach.
Cover your mixture and allow to cool for 10 minutes or overnight for firmer texture.

For a lighter texture you can mix together the rest of ingredients in a food processor or you can just hand mix them in a bowl
Use a piping bag to effectively place the filling on the pasta sheet
00 flour is the preferred flour for pasta making however, this uses our PL brand.