Ricotta and Spinach Ravioli with Parmesan Cream
Updated: Oct 22
A Beautiful Original Italian Recipe for Making Ravioli with Spinach and Ricotta Cheese
Ravioli, a classic dish that hails from the heart of Italy, is a delightful pasta filled with a variety of ingredients, with spinach and ricotta cheese being one of the most beloved combinations. This original Italian recipe not only captures the essence of traditional cooking but also highlights the fresh flavors that can be achieved with simple ingredients. The process of making ravioli from scratch can be a rewarding culinary experience, allowing you to connect with the rich heritage of Italian cuisine.
Ingredients
To create these delectable ravioli, you will need the following ingredients:
For the Pasta Dough:
- 2 cups all-purpose flour
- 3 large eggs
- A pinch of salt
- A drizzle of olive oil (optional)
For the Filling:
- 1 cup fresh spinach, washed and chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- A pinch of nutmeg (optional)
For the Parmesan Sauce:
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
Preparing the Pasta Dough
1. Mixing the Dough: Begin by placing the flour on a clean work surface or in a large mixing bowl. Create a well in the center and crack the eggs into this well. Add a pinch of salt and, if desired, a drizzle of olive oil. Use a fork to gently beat the eggs, gradually incorporating the flour from the edges of the well until a dough begins to form.
2. Kneading: Once the dough has come together, knead it by hand for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed. Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature. This resting period allows the gluten to relax, making it easier to roll out later.
Preparing the Filling
1. Cooking the Spinach: In a large skillet over medium heat, add a small amount of olive oil. Once heated, add the chopped spinach and sauté until wilted, which should take about 3-4 minutes. Remove from heat and let it cool slightly.
2. Mixing the Filling: In a mixing bowl, combine the sautéed spinach, ricotta cheese, grated Parmesan cheese, a pinch of salt, pepper, and nutmeg (if using). Mix well until all ingredients are thoroughly combined. Taste and adjust the seasoning as necessary.
Assembling the Ravioli
1. Rolling the Dough: After the dough has rested, divide it into four equal portions. Roll out one portion of the dough on a lightly floured surface using a rolling pin or a pasta machine, until it is thin enough to see your hand through it.
2. Filling the Ravioli: Place small mounds of the filling (about a teaspoon) along one half of the rolled-out dough, leaving enough space between each mound. Fold the other half of the dough over the filling to create a pocket. Press down around each mound to seal, ensuring there are no air pockets. Use a pasta cutter or a knife to cut out individual ravioli, and crimp the edges with a fork to secure the filling.
3. Cooking the Ravioli: Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water and cook for about 3-4 minutes, or until they float to the surface. Fresh ravioli cooks quickly, so keep an eye on them to avoid overcooking.
Preparing the Parmesan Sauce
1. Making the Sauce: In a saucepan over medium heat, melt the butter. Once melted, add the heavy cream, stirring continuously. Allow the cream to simmer for a few minutes until it thickens slightly. Gradually whisk in the grated Parmesan cheese until it melts and the sauce is smooth. Season with salt and pepper to taste.
Serving the Dish
Once the ravioli are cooked, gently transfer them to a serving plate. Drizzle the creamy Parmesan sauce over the top, ensuring each ravioli is generously coated. For a touch of freshness, sprinkle chopped parsley on top as a garnish. Serve immediately, allowing your guests to enjoy the rich flavors and textures of this exquisite dish.
Conclusion
This beautiful original Italian recipe for ravioli with spinach and ricotta cheese, paired with a simple yet delicious Parmesan sauce, is a wonderful way to experience the authentic flavors of Italy in your own kitchen. Whether you are preparing it for a special occasion or a cozy family dinner, this dish is sure to impress and satisfy. Enjoy the process of making it from scratch, and savor every bite of your homemade ravioli.
Ingredients: total time: 30 min.
300 gr of fresh pasta or buy it ravioli
For the Stuffing:
400 g of spinach leaves
200 g of mixed ricotta
1 egg yolk
1 teaspoon of nutmeg
1 pinch of salt
5 Tablespoons of Parmesan
For the Sauce:
2 glasses of milk
1 full Tablespoon of cornstarch
80 g of Parmesan cheese
You have the option to purchase pre-made ravioli or tortellini and prepare them according to this recipe. Alternatively, you can choose to make authentic homemade ravioli. Below, I have provided a recipe for homemade ravioli or tortellini for your convenience.
Preparation:
Thoroughly wash the spinach and, without draining, place it in a pot.
Cover the pot and cook on high heat for 5 minutes. Once the spinach wilts, remove it, allow it to cool, and blend with a pinch of salt using an immersion blender.
In a bowl, combine the Parmesan, ricotta, egg yolk, nutmeg, and blended spinach, and mix thoroughly.
Place the dough on the ravioli mold, ensuring it does not contain semolina.
Place the other sheet on top (this one should be dusted with semolina) and press with a rolling pin to adhere. The pressure from the mold will cut and separate the ravioli.
Bring water to a boil, then add salt and gently lower the ravioli, cooking for approximately 10 minutes, depending on the pasta's thickness.
In a non-stick pan, combine cornstarch and a small amount of milk, stirring until smooth. Heat over medium flame, gradually adding the remaining milk and stirring until it boils and forms a cream. Add 80 g of grated Parmesan cheese, stir, and turn off the heat after a few minutes.
Drain the ravioli and serve them with the hot Parmesan cream.
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servings: 2
INGREDIENTS: simple, total time: 60 min.
100 g of flour 00
100 g of re-milled semolina + other semolina for passage in the machine
2 eggs
a pinch of salt
You need the fresh pasta machine
Preparation:
Combine the semolina, flour, and a pinch of salt in a bowl. Create a well in the center and add the eggs.
Start mixing with a fork, gradually incorporating the eggs, then continue by hand. Once all the liquid is absorbed, transfer the mixture to a pastry board and knead the dough for approximately 10 minutes. Use the palm of your hand vigorously, stretching the dough in all directions without tearing it.
After kneading, shape the dough into a loaf, wrap it in plastic wrap, and allow it to rest for 30 minutes.
Slice the dough into 2 cm pieces. Flatten each piece with your hands, coat them lightly with semolina, and pass them through the pasta machine at the maximum thickness setting. Fold them back on themselves.
Run the dough through the machine at least 2-3 times until you achieve uniform strips.
Once all strips are prepared, divide them into two parts and adjust the machine to a thinner setting. Repeat this process until the desired thickness is achieved. You are now ready to shape the pasta as desired.
Enjoy in bites!
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