Spinach and Ricotta Ravioli

Recipe courtesy Stefano Cheli

Show: Keith Famie's AdventuresEpisode: Keith Famie's African Adventure

Rated: 5 stars out of 5Rate itRead users' reviews (9)

RECIPE
COMMENTS & REVIEWS(9)

Cook Time:
15 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: 15 min
Total:: 45 min

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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 heavy cream
4 tablespoons grated Parmigiano Reggiano, plus 4 tablespoons grated Parmigiano Reggiano, for garnish
1/4 teaspoon nutmeg
Pinch black pepper

Sauce:

1/4 pound butter
1/4 teaspoon nutmeg
1 tablespoon chopped sage

Directions

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 raviolis are ready to be assembled.

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. In a mixing bowl, combine chopped spinach, ricotta, egg, heavy cream, and 4 tablespoons Parmigiano Reggiano. Season with the nutmeg, remaining salt, and black pepper.

To make the sauce, melt the butter in a saucepot. Simmer the nutmeg and sage in the butter for 1 minute. Reserve until the raviolis are cooked.

To assemble the raviolis, 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.

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 a knife to cut out the raviolis. 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 raviolis, because they will stick together.

When you are ready to cook the raviolis, add them to boiling water. When the raviolis float, about 2 to 3 minutes, they are finished cooking. Serve each portion with the sage butter and sprinkle 1 tablespoon of grated Parmigiano-Reggiano over each serving.

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Comments & Reviews

recipe Spinach and Ricotta Ravioli
Brian Purcellville, VA 07-23-2009
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Perfect Ravioli Filling....
Rated: 5 stars out of 5

I make homeade noodles and noodle dough and almost always serve a meat filled ravioli in chicken broth with spinach and lots... of freshly grated parmesian cheese... It is fabulous... But I was looking for a good spinach / cheese filling alternative and this is it! I use my own noodle dough recipe -- and Thank Heaven for the KitchenAid mixer with dough hook! it makes making bread or noodle dough as easy as 1,2,3... I doubled the recipe and made 10 dozen raviolis -- I use the hand made ravioli trays where you lay the dough over the tray, brush an egg/water mixture over the seam areas, hand fill the 12 centers, cover with a second layer of dough and hand roll over the tray... it makes 1 dozen perfect raviolis My entire family loved the ravioli's -- I served them with a tomato sauce that started with the "Classico - Tomato / Basil" sauce... Read more
recipe Spinach and Ricotta Ravioli
Anonymous 08-07-2006
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Pretty good, a few hang ups
Rated: 3 stars out of 5

The filling was excellent but the dough was impossible - it was way to thick and chewy.
recipe Spinach and Ricotta Ravioli
JUDI Port Charlotte, FL 01-21-2006
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Spinach Ricotta Ravioli
Rated: 5 stars out of 5

I make pasta dough a lot being Italian, and use the table to do so, but if you are not use to it, put it in a food processor... with the plastic blade. Roll out 5"wide,pasta machine helps; put filling on one side and brush egg white around all edge to help seal, then fold over the other half of dough, cut inbetween fillings and seal with fork...really not hard, and very delicious!Read more
recipe Spinach and Ricotta Ravioli
KATHIE Wallingford, PA 10-18-2005
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Really delicious!
Rated: 5 stars out of 5

I also used wonton wrappers cause I am not so good with dough. I had a hard time with the wrappers initially, but it got... easier. They didn't fall apart in the water, but when I tried to toss with the sauce, I lost some whole ones. The filling was great and even my kids who don't like spinach enjoyed them.Read more
recipe Spinach and Ricotta Ravioli
SHEILA houston, TX 05-21-2005
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really gooddddddd
Rated: 5 stars out of 5

I will prepare it again,,it is yummyyyyy
recipe Spinach and Ricotta Ravioli
PHIL Eynon, PA 02-15-2005
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phil's kitchen Eynon Pa.
Rated: 4 stars out of 5

I enjoyed these very much, but you may need to cutback on the amount of salt by half.