Homemade Ravioli with Spinach and Cheese
Handmade Pasta filled with Spinach and Cheese
Servings: 2
Adjust servings here:
Equipment
- frying pan
- cooking pot
- wooden chopboard or parchment paper
- Mixing bowl
Ingredients
PASTA DOUGH
- 200 grams flour
- 2 eggs
- 1/2 tsp olive oil
- 1/4 tsp salt
FILLING
- 250 grams spinach
- 150 grams ricotta
- a bit olive oil
- a pinch salt & pepper
SERVE WITH
- 2 tbsp pine nuts
- 1 clove garlic
- a few leaves basil
- to taste parmesan cheese
- a bit salt & pepper
Instructions
PASTA DOUGH
- Use a large bowl or a clean countertop. Add the flour to either the bowl or the countertop.
- Take an egg and use its shell to create a well in the flour. Your flour should now look like a volcano.
- Break the eggs and add them to the center of the flour. Pour the olive oil and sprinkle salt on top of the eggs.
- Use a fork to carefully whisk the eggs, adding the flour gradually until the mixture becomes sticky.
- Discard the fork and use your hands to knead the dough until all the ingredients are well combined. This usually takes about 10-15 minutes. Shape the dough into a ball, cover it with plastic wrap, and let it rest for 30 minutes.
FILLING
- Heat a frying pan over medium heat.
- Add some olive oil and then the spinach, a bit at a time. Wait until the spinach shrinks, then transfer it to a plate or cutting board and let it cool for 5 minutes.
- Use a fork and knife to finely chop the spinach.
- Add the spinach to a bowl along with the ricotta, salt, and pepper, and mix all the ingredients together. Set aside.
DOUGH STRETCHING
- Remove the plastic wrap from the dough and sprinkle a little flour on the countertop. Cut the dough in half and use a rolling pin or wine bottle to flatten it. The thickness should be similar to that of a coin, and the width should be about 15 cm (6 inches).
RAVIOLI SHAPING
- Use a knife to create a rectangle with a width of 15 cm (approximately 6 inches). Make sure to straighten the edges by cutting off any excess dough.
- Use a tablespoon to add filling to the dough sheet, making sure not to place the filling too close to the edge. You can refer to the video at 3:35 for guidance on where to add the filling.
- Brush the edges with water. You can use a brush or, if you don’t have one, your fingers. Place the second dough sheet on top and use the back of your hand to seal the area around the filling.
- Use a knife to cut the dough into two long strips, each measuring 7.5 cm (3 inches) wide. Turn your knife to create equal squares. Once closed, place the raviolis on a wooden cutting board or parchment paper to prevent them from sticking to the surface.
- Use a fork to seal the edges of the raviolis. Set aside.
BOILING PASTA
- Bring a pot of water to a boil and add salt.
- Carefully add the raviolis to the boiling water and cook them for 3-4 minutes.
ROASTING PINE NUTES
- Heat a frying pan over high heat and add the pine nuts. Roast the pine nuts without oil until they are browned, keeping a close eye on the pan, as the process goes quickly. Transfer the pine nuts to a bowl.
SAUCE / SERVE WITH
- Reuse the frying pan used for the pine nuts to make the sauce. Switch the heat to medium-high and add olive oil to the pan.
- Add sliced or grated garlic to the pan, along with chopped basil. Add the raviolis to the pan and carefully toss them in the oil.
- Serve on a plate and sprinkle some pine nuts and Parmesan cheese on top. Garnish with a few fresh basil leaves.