Spinach and Ricotta Ravioli

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I substituted semolina flour, garbanzo flour, and added some nutmeg and used my Kitchenaid. Yummy!

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We really enjoyed this recipe. I didn't use the dough part though. I used a half semolina recipe from Red Mill which includes a 20 min rest. The filling was really tasty. I'm not sure that there is a point to egg in it. The sage sauce is simple but amazing with the ravioli. Great combination.

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Perfect in everyway. I didn't make the sauce but will next time. The noodle dough and the filling were perfect as is. Yum!

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Filling was bland, pasta dough was tough, thick and chewy. looking into other recipes they call for letting dough rest using water or egg whites as binders etc. filling was to liquid to stay in ravioli. Pasta itself like others very heavy, tough and chewy.

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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...

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The filling was excellent but the dough was impossible - it was way to thick and chewy.

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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!

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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.

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I will prepare it again,,it is yummyyyyy

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