Ravioli Recipe
Homemade Ravioli is a classic, from-scratch pasta dish that brings the heart of Italian cooking right into your kitchen. Tender homemade egg pasta is filled with a rich, savory blend of cheese and spinach, creating delicate pillows that are as beautiful as they are delicious. Perfect for a cozy weekend cooking project, this recipe is both rewarding to make and unforgettable to share at the table.
Servings: 6 servings
Ingredients
For the Dough
- 400 grams flour Caputo "00" Flour also use all purpose flour
- 4 eggs
- Semolina flour for dusting
For the Filling (Enough to make about 50 ravioli)
- 1 cup whole milk ricotta cheese
- 10 ounces spinach cleaned and trimmed
- 1 large egg
- 1 cup grated Parmigiano/Parmesan cheese
- ½ teaspoon freshly grated nutmeg
- Salt to taste
- Freshly ground black pepper to taste
Instructions
Make the Ravioli Dough
- Prepare the dough by following my Homemade Pasta Recipe. Set the dough aside to rest.
Make the Ravioli Filling
- Drain the ricotta to remove the liquid. Set a fine-mesh strainer lined with cheesecloth or a couple of paper towels over a bowl. Add the ricotta and allow it to strain out excess liquid for 30 minutes (up to overnight covered in the fridge) as you continue with the prep.
- Steam or blanch the spinach and remove liquid. Finely chop the spinach.
- In a medium bowl, combine the chopped spinach with ricotta cheese, egg, Parmigiano cheese, and nutmeg. Season with salt and pepper to taste. Set aside.
Make the Ravioli (Ravioli Maker Method)
- After the pasta dough rests and you've made the filling, divide the dough into four parts. Roll each piece in pasta machine to 6-7 setting or desired thickness (not too thin).
- TIP: Only roll dough one section at a time and cover the rest of the dough with plastic wrap as you fill the pasta sheets with filling, or the dough will dry.
- Place your prepared pasta sheet on top of the ravioli maker in a single layer. The dough will hang over the edges.
- Place the plastic holder with indent over the pasta sheet. Using light pressure press down on the dough. This creates little pockets for the filling.
- Fill the ravioli with a small mound of filling. Use one heaping teaspoon per ravioli. Do not overfill or they will be hard to seal and spill out the sides.
- Place the second sheet dough directly over the first. Get rid of air pockets by pressing down gently on the dough. With a rolling pin press down gently and roll on top of the second pasta sheet to cut and seal the edges.
- When finished, turn over the ravioli maker and the individual ravioli will pop out sealed and cut! If they don't come out, gently wiggle them until they come off from the mold.
- Place the uncooked ravioli on a large baking sheet lined with parchment paper and semolina flour. Cover with a clean and light kitchen towel until ready to cook.
- Make sauce of choice and boil ravioli in a large pot salted water for about 3-5 minutes until they float to the top. Cook in batches. Coat with desired sauce and extra cheese.
Notes
- Make sure to have plenty of semolina flour. This stops the ravioli from sticking as you're making them.
- Do not overfill the ravioli. It is tempting to overfill ravioli! Don't do it. It will ruin the ravioli if they split.
- Drain your ricotta. Drain the filling when using ricotta and make sure it is not too runny or it will break through the pasta dough.
- Cook the ravioli in batches. Too many ravioli will lower the temperature, causing them to cook unevenly. Crowding will also cause them to stick to each other.
- Seal the ravioli well! This prevents the filling from bursting out in the boiling water.
Nutrition
Calories: 446kcal | Carbohydrates: 55g | Protein: 24g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 173mg | Sodium: 394mg | Potassium: 446mg | Fiber: 3g | Sugar: 1g | Vitamin A: 4948IU | Vitamin C: 13mg | Calcium: 361mg | Iron: 5mg
