Spinach and Ricotta Ravioli
Recipe courtesy Stefano Cheli
Rate This RecipeRead users' reviews (13)
- Recipe categories: Dairy, Cheese, Ricotta, Vegetables, Spinach,
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Total Reviews: 13
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By cvmyers_645271
Greenville, NC
on October 24, 2004
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This is a really nice recipe that isn't difficult although making the ravioli is time consuming. I cheated and used store-bought egg roll wrappers which worked OK although they tended to fall apart in the boiling water and had to be handled really delicately. I'd vote for using the stuffed shells for everyday eating and doing some real ravioli if serving for company.
By smart_towel_rg4...
Silver Spring, MD
on September 24, 2004
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If you can make your own pasta, do so. I have a pasta maker and find that making fresh pasta is well worth the extra effort (if you have time. However, if you are new to making pasta, you will probably want to practice making fettucine or linguini before the ravioli. I also have a ravioli mold which makes the process much easier. I'm sure the dish would be great without the fresh pasta, though.
By forderin_686506
Ann Arbor, MI
on July 21, 2004
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Okay, I know this dish recommends you make your own pasta, and I would usually agree with that, but if you've never made pasta before- let me tell you- it's hard to do and very time-consuming. Mine came out too stiff and thick and I just ended up buying shells to stuff the next time around. What makes this dish great is the spinach-ricotta filling and the marinara sauce- they are both wonderfully delicious and well-worth the time and effort, even if you end up using store-bought pasta. This is one of my favorite italian dishes now and I will definitely make this one time and time again.