Spinach and Ricotta Ravioli

Delight your taste buds with homemade Spinach and Ricotta Ravioli, a classic Italian recipe that combines tender, handmade pasta with a creamy, savory filling. This dish features a rich ricotta and Parmesan mixture elevated by the earthy sweetness of fresh spinach and a hint of nutmeg. The ravioli are gently cooked to perfection and served with a vibrant tomato-basil sauce infused with garlic and butter for a luxurious finish. Perfect for a cozy family dinner or a special occasion, this recipe offers a satisfying balance of textures and flavors in every bite. With straightforward instructions for making fresh pasta and crafting the perfect filling, this dish transforms your kitchen into an artisanal pasta workshop. Treat yourself to authentic Italian comfort food that's as rewarding to make as it is to eat.

Nutriscore Rating: 70/100

Prep Time:60 mins

Cook Time:20 mins

Total Time:80 mins

Servings: 4

Ingredients

• 2 cups All-purpose flour
• 3 large Eggs
• 2 tablespoons Olive oil
• 0.5 teaspoon Salt
• 10 ounces Fresh spinach
• 1 cup Ricotta cheese
• 0.5 cup Parmesan cheese
• 0.125 teaspoon Nutmeg
• 0.25 teaspoon Ground black pepper
• 0.25 cup Butter
• 2 cloves Garlic
• 14 ounces Canned crushed tomatoes
• 0.25 cup Fresh basil

Directions

Step 1

In a large bowl, combine the flour and salt. Create a well in the center and add the eggs and 1 tablespoon of olive oil. Gradually incorporate the flour into the eggs using a fork until a dough begins to form.

Step 2

Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.

Step 3

While the dough rests, prepare the filling. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the spinach and cook until wilted, about 4-5 minutes. Transfer the spinach to a cutting board, chop finely, and cool.

Step 4

In a medium bowl, combine the ricotta, Parmesan, chopped spinach, nutmeg, salt, and pepper. Mix well and set aside.

Step 5

Divide the rested pasta dough into four equal parts. Roll out each part into a thin sheet using a pasta machine or rolling pin.

Step 6

Place small teaspoons of the ricotta mixture onto one sheet of pasta, about 2 inches apart. Brush the surrounding edges with water. Place another sheet of pasta on top and press around the filling to seal. Cut into individual ravioli with a pasta cutter or knife.

Step 7

Bring a large pot of salted water to a boil. Add ravioli in batches and cook for about 3-4 minutes or until they float to the top. Remove with a slotted spoon and set aside.

Step 8

To prepare the sauce, melt the butter in a saucepan over medium heat. Add minced garlic and cook for about 1 minute until fragrant, then add the crushed tomatoes and simmer for 10-15 minutes. Stir in fresh basil leaves.

Step 9

Serve the cooked ravioli with the tomato sauce spooned over the top and additional Parmesan cheese if desired.

Nutrition Facts

Serving size	(1461.2g)

Amount per serving	% Daily Value*
Calories	2490.3

Total Fat 131.7g	0%
Saturated Fat 60.4g	0%
Polyunsaturated Fat 4.1g
Cholesterol 884.8mg	0%
Sodium 2973.1mg	0%
Total Carbohydrate 236.3g	0%
Dietary Fiber 20.4g	0%
Total Sugars 18.6g
Protein 100.1g	0%

Vitamin D 132.0IU	0%
Calcium 1966.1mg	0%
Iron 27.2mg	0%
Potassium 2084.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.8%

Protein: 15.8%

Carbs: 37.3%