Ricotta & spinach Ravioli
Have you always dreamed about making homemade ravioli? Don't you think now is the perfect moment to get your hands dirty and actually execute your to-do list? There's nothing more comforting in these uncertain times than a good plate of homemade ravioli ! It takes time but it's really worth it !
Preparation time: 45 min - 1h
Waiting: 30 min
Cooking time: 5-8 min
Serves: 4 people
Ingredients for the ravioli dough:
500g of wheat flour
1/2 teaspoon of salt
2 or 3 tablespoons of freshwater
Ingredients for the filling of the ravioli:
250g of ricotta
200g of spinach
1 clove of garlic
Salt and pepper
In a big bowl, pour the flour and the salt and mix. Form a hole in the center and break the eggs. Work the dough by kneading it lightly. Add water if necessary (the dough should not be sticky nor too dry).
Cover the bowl with a clean cloth and let the dough rest in a cool place for roughly 30 minutes. In the meanwhile, you can start preparing the ravioli filling.
Wash your spinach and chop it. Peel the garlic clove and prick it with a fork. Heat up the butter in a pan and let it foam without letting it color too much. Season the butter by running the fork with the garlic through the butter.
Add the chopped spinach and stir it with the fork (still pricked with the garlic clove), it will give it a nice flavor. Drain the spinach as much as you can.
Whip the ricotta in a bowl and add the spinach. Season your mixture with salt and pepper.
Divide the ravioli dough in half. On a floured surface, roll out the two pieces of dough to make it 2mm thick (use your pasta machine if you have one, it's much easier to make a thin and regular dough).
Divide the ricotta and spinach filling into small piles on the first roll. Lightly moisten the empty spaces and then place the second roll of pasta dough on top of the first one.
Press lightly between the piles of filling with a fork to seal the dough. Cut the ravioli with a pastry wheel if you have one.
Cook these good looking ravioli in a large volume of boiling salted water for approximately 5 to 8 min.
Make sure you taste your ravioli before serving (it might need to cook longer if the dough was thicker than 2mm).
Drain and serve with a drizzle of olive oil, parmesan, and sage if you have some !
Incredible right ?
Buon appetito !