Spinach and Ricotta Ravioli
- prep time30 min
- total time 35 min
- serves 4 - 6
Homemade ravioli stuffed with fresh spinach and soft ricotta cheese will delight your dinner guests.
500 g white flour
5 eggsRavioli Filling
250 g spinach, boiled, squeezed of excess water
250 g sheep’s milk ricotta
Salt, to taste
Pepper, to taste
½ cup Parmigiano-Reggiano, freshly grated
1. On a large flat dry surface, place your flour; make a well in the centre and crack eggs into the well and whisk with a fork, slowly incorporating the flour and eventually using your hands to into nice firm dough.Ravioli Filling
1. Chop your spinach. In a bowl, combine spinach with ricotta, egg, salt and pepper, then add your Parmigiano and combine until uniform.
2. Cut pasta dough into sections and run through pasta machine. Roll out each section into doublewide sheets. Scoop large spoonfuls of filling in a single row along lower half of pasta sheet, about 2 inches apart. Fold over top half of sheet and using the side of your hand, gently press down between sections of filling to remove any air pockets and create a seal. Using a pasta cutter, trim any rough ends away, and cut out the ravioli.
3. Bring a large pot of salted water to a boil. Cook your ravioli. Because it’s fresh pasta it only takes a few minutes to cook. Once it rises it’s done. Add it to your favourite sauce and serve.