← Back to Search Results
Italian
Ravioli with Ricotta and Spinach

Photo by:
Comments: 1
 

Recipe

In Italy, these little cheese and spinach-filled ravioli are often served on Christmas Eve.

Yield: 4 servings
Prep time: 30 Mins, Plus Standing
Cooking time:  10–15 Mins

Ingredients

  • 1½ cups all purpose flour
  • Pinch of salt
  • 3 large eggs
  • 1 tbsp olive oil
  • Beaten egg, for brushing

For the filling:

  • 12 oz (350g) baby spinach leaves, washed, but not dried
  • 1 cup ricotta
  • 1/3 cup freshly grated Parmesan
  • 1 large egg, beaten, plus more for serving
  • ¼ tsp freshly grated nutmeg
  • Salt and freshly ground black pepper
  • Olive oil or melted butter, to serve

Directions

 

 

1. Sift the flour and salt on to a work surface and make a well in the center. Beat 2 of the eggs and the oil together and pour into the well. Using your fingertips, draw the flour into the center, gradually incorporating all the liquid to form a rough, sticky dough. Knead the dough for about 10 minutes, adding more flour as needed, until the dough is smooth and elastic. Wrap in oiled plastic wrap and let stand for 30 minutes.

2. To make the filling, place the spinach in a heavy pan. Cover and cook over medium heat for 2 minutes, shaking occasionally, or until wilted. Drain, pressing out as much water as possible, then chop finely and transfer to a bowl. Add the ricotta, Parmesan, egg, and nutmeg and mix, seasoning with salt and pepper.

3. Cut the pasta in half. Keeping the other portion covered, roll out one portion on a very lightly floured work surface into a rectangle about 1/16 in (1.5mm) thick.

4. Using a teaspoon for each, drop mounds of the filling on the pasta, spacing them 1½ in (4cm) apart. Beat the remaining egg and brush it between the mounds. Roll out the second portion of dough to the same size as the first, and place it over the first rectangle. Use your fingertips to press the pasta between the mounds to seal.

5. Cut squares around the mounds with a pasta wheel or sharp knife. Place on a baking sheet lined with a floured kitchen towel and let stand for 1 hour to dry.

6. Bring a large pot of lightly salted water to a boil. In batches, add the ravioli and cook until floating. Transfer to a large warmed bowl and toss with melted butter. Grind pepper over the ravioli and serve hot.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving and does not include melted butter for serving.

453kcal (23%)
347mg (35%)
25mg (41%)
591mcg RAE (20%)
697mg
97mg
25g
1g
3g
42g
303mg (101%)
666mg (28%)
9g (45%)
21g (32%)
6mg (33%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • bakedinmaine

    11.19.10 Flag comment


    This ravioli looks delicious and the kids will LOVE it. I've always wanted to make homemade ravioli.

    Thanks!
    Lisa
    www.bakedinmaine.com

 

Explore Cookbooks on Cookstr

down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
amor-y-tacos Amor Y Tacos
by Deborah Schneider
the-provence-cookbook The Provence Cookbook
by Patricia Wells
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?