Creamy Spinach Ricotta Ravioli

Indulge in the delightful flavors of creamy spinach ricotta ravioli, a dish that perfectly balances comfort and elegance. With a rich filling of fresh spinach and creamy ricotta enclosed in tender pasta, this recipe celebrates Italian culinary traditions. Whether you choose to serve it with a simple olive oil drizzle or a luscious cream sauce, this dish is versatile and customizable. Discover the joy of cooking and savor a meal that’s sure to impress family and friends.

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Ingredients

For the Ravioli Dough:

2 cups all-purpose flour

3 large eggs

1/2 teaspoon salt

1 tablespoon olive oil

Water (as needed)

For the Filling:

1 cup fresh spinach, chopped (or 1/2 cup frozen spinach, thawed and drained)

1 cup ricotta cheese

1/4 cup grated Parmesan cheese

1/4 teaspoon nutmeg

Salt and pepper to taste

For the Creamy Sauce:

2 tablespoons unsalted butter

1 clove garlic, minced

1 cup heavy cream

1/2 cup grated Parmesan cheese

Salt and pepper to taste

Fresh basil or parsley for garnish

Instructions

Make the Ravioli Dough:

- On a clean work surface or in a large mixing bowl, mound the flour and form a well in the center.

- Crack the eggs into the well, then add the salt and olive oil. Using a fork, gradually whisk the eggs and slowly incorporate the flour to form a rough dough.

- Knead the dough by hand for about 5-7 minutes until it is smooth and elastic. Wrap the dough tightly in plastic wrap and allow it to rest at room temperature for at least 30 minutes.

Prepare the Filling:

- In a medium-sized skillet, heat a drizzle of olive oil over medium heat. If using fresh spinach, sauté until it wilts completely, typically around 2-3 minutes. If using frozen spinach, heat until warmed through, then remove from heat and let cool.

- In a mixing bowl, combine the ricotta cheese, grated Parmesan, nutmeg, and season with salt and pepper. Once the spinach has cooled, chop it finely and fold it into the cheese mixture until thoroughly combined.

Roll Out the Dough:

- After the dough has rested, divide it into four equal pieces. Keep the remaining pieces covered to prevent drying out.

- On a well-floured surface, roll out one piece of dough at a time to a thin sheet, about 1/16 inch thick. Use a sharp knife or a round cutter to cut squares or circles, depending on your ravioli shape preference.

Assemble the Ravioli:

- Place approximately 1 tablespoon of spinach and ricotta filling in the center of half of the cut dough pieces.

- To seal the ravioli, moisten the edges with a little water, fold the dough over the filling, and press down firmly to eliminate air pockets. Pinch the edges to secure them tightly. Repeat this step with the remaining dough and filling.

Cook the Ravioli:

- Bring a large pot of salted water to a rolling boil. Gently add the ravioli and cook for about 3-4 minutes or until they float to the surface, indicating they are done. Use a slotted spoon to remove the ravioli and set aside.

Make the Creamy Sauce:

- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.

- Pour in the heavy cream, stirring constantly, and bring to a gentle simmer. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.

Combine and Serve:

- Carefully add the cooked ravioli to the creamy sauce, gently tossing to coat each ravioli evenly. Allow them to heat through for an additional minute.

- Serve the ravioli immediately, garnished with fresh basil or parsley for a touch of color and flavor. Enjoy your delightful homemade Creamy Spinach Ricotta Ravioli!

Prep Time, Total Time, Servings: 30 mins | 1 hour | 4 servings