Creamy Spinach Ricotta Ravioli

$- 2 cups all-purpose flour - 4 large eggs - 1 cup ricotta cheese - 2 cups fresh spinach, chopped - 1/2 cup grated Parmesan cheese - 1 teaspoon garlic powder - 1/2 teaspoon nutmeg - Salt and pepper to taste For the ravioli, I focus on fresh ingredients to enhance flavor. Spinach and ricotta cheese create a creamy filling. The eggs bind the dough and add richness. I choose all-purpose flour for a nice texture. Parmesan cheese adds a savory touch. Garlic powder and nutmeg give the filling a warm, aromatic flavor. I always add salt and pepper to bring everything together. - 4 tablespoons olive oil - 1 cup heavy cream - 1/2 teaspoon lemon zest For the cream sauce, I use olive oil for a smooth blend. Heavy cream makes the sauce rich and velvety. The lemon zest adds brightness, cutting through the creaminess of the sauce. This balance makes each bite special and refreshing. - Fresh basil leaves - Extra Parmesan cheese When serving, I recommend fresh basil leaves. They add color and a fresh taste. A sprinkle of extra Parmesan cheese provides a lovely finish. This simple touch makes the dish look appealing and inviting. {{ingredient_image_1}} To make the pasta dough, start by mixing 2 cups of flour and a pinch of salt in a large bowl. Create a well in the center. Add 4 large eggs into the well. Using a fork, whisk the eggs gently. Gradually mix in the flour from the sides. Once a dough forms, knead it on a floured surface for 5 to 7 minutes until smooth. Wrap the dough in plastic wrap and let it rest for 30 minutes. This resting time helps the gluten relax. For the filling, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 2 cups of chopped spinach to the skillet. Cook until the spinach wilts, which takes about 2 to 3 minutes. Remove the skillet from heat and let it cool. In a bowl, combine 1 cup of ricotta cheese, the wilted spinach, 1/2 cup of grated Parmesan cheese, 1 teaspoon of garlic powder, 1/2 teaspoon of nutmeg, and salt and pepper to taste. Mix until smooth. After the dough has rested, divide it into two parts. Roll out one part on a floured surface until it is thin, about 1/16 inch thick. Use a small round cookie cutter or a glass to cut circles from the dough. Place about a teaspoon of the filling in the center of each circle. Moisten the edges of the dough with water. Fold each circle in half to make a half-moon shape. Press the edges firmly to seal. Repeat this step with the remaining dough and filling. Bring a large pot of salted water to a boil. Gently add the ravioli to the boiling water. Cook them for about 3 to 4 minutes. The ravioli are done when they float to the surface. Use a slotted spoon to remove them from the pot and set aside. In the skillet used for the spinach, add the remaining 3 tablespoons of olive oil and 1 cup of heavy cream over medium heat. Stir the mixture continuously for about a minute. Then, add 1/2 teaspoon of lemon zest, along with salt and pepper to taste. Simmer this sauce for about 5 minutes until it thickens slightly. Add the cooked ravioli to the cream sauce in the skillet. Gently toss the ravioli until they are well coated. Cook for an additional 2 minutes to let the flavors meld together. For serving, place the ravioli on a large plate. Drizzle with extra sauce and garnish with fresh basil leaves and a sprinkle of Parmesan cheese. To know your dough is perfect, check its texture. It should feel smooth and not sticky. When you poke it, it should spring back slightly. If it feels too dry, add a tiny bit of water. If it's too sticky, sprinkle in some flour. To avoid leaks while cooking, make sure to seal the edges well. Use water to moisten the edges of the dough. After filling, press the edges firmly together. You can use a fork to crimp the edges for a tight seal. This helps keep the filling inside during cooking. Want to add extra taste to your ravioli? Try sprinkling in some fresh herbs like basil or parsley. You can also use spices like red pepper flakes for heat or smoked paprika for a smoky flavor. A hint of lemon zest can brighten up the dish too. These simple changes can make your dish pop! Pro Tips Make Sure the Dough is Well Kneaded: Properly kneading the pasta dough is essential for achieving the right texture. It should be smooth and elastic, which helps the ravioli maintain their shape during cooking. Use Fresh Spinach for Better Flavor: Fresh spinach has a brighter flavor and better texture than frozen. Be sure to wash it thoroughly and remove any tough stems before cooking. Don't Overfill the Ravioli: While it may be tempting to add more filling, overfilling can cause the ravioli to burst while cooking. Stick to about a teaspoon of filling for each ravioli for optimal results. Reserve Pasta Water for the Sauce: When cooking the ravioli, reserve a cup of the starchy pasta water. This can be added to the sauce to help it adhere to the ravioli and enhance the overall flavor. {{image_2}} You can change the filling for your ravioli. Try using mushrooms instead of spinach. Mushrooms add a rich, earthy flavor. You can also use herbs like basil or thyme for a fresh taste. Mixing in some artichokes gives a fun twist. Get creative and use what you like! While the creamy sauce is a hit, you can explore different sauces. Marinara sauce is a classic choice. It adds a tangy flavor that pairs well with the ravioli. You can also try pesto sauce. Pesto brings a bright and fresh taste. Both sauces are easy to make or buy. If you want a vegan option, swap the ricotta for tofu or cashew cream. These plant-based choices still give a creamy texture. For a gluten-free meal, use almond flour or rice flour for the dough. Both options work well and keep your dish tasty. Don't be afraid to experiment! You can freeze uncooked ravioli to keep them fresh. Place them on a baking sheet in a single layer. Make sure they do not touch. Freeze them for about 30 minutes until firm. Then, transfer the ravioli to a freezer bag. Seal it tightly, removing as much air as possible. Label the bag with the date. This way, you can enjoy them later. After cooking, let the ravioli cool completely. Place them in an airtight container. Add a little of the cream sauce to keep them moist. Store the container in the fridge for up to three days. To reheat, gently warm them in a skillet over low heat. You can also microwave them for a minute or two. Just be careful not to overcook. Cooked ravioli lasts about three days in the fridge. If you freeze them, they can last up to three months. For the best taste, try to eat them sooner. Always check for signs of spoilage before eating. If they smell off or look strange, it's best to throw them away. You can tell when the ravioli is done by watching for a few signs. First, look for the ravioli to float on the surface of the water. This usually happens after about 3-4 minutes of cooking. If they are floating, they are ready. You can also check by gently pressing one. If it feels soft and springs back, it’s a sign they are cooked through. Yes, you can make the pasta dough ahead of time. After kneading the dough, wrap it tightly in plastic wrap. Store it in the fridge for up to 24 hours. When you are ready to use it, let it sit at room temperature for about 30 minutes. This makes rolling it out much easier. There are many great side dishes to serve with ravioli. A fresh green salad with a light vinaigrette pairs well. You can also serve garlic bread for some tasty crunch. Steamed vegetables, like broccoli or asparagus, add a nice color and balance to the meal. Using store-bought ravioli is an option. It saves time and effort in the kitchen. However, the taste may not match fresh-made ravioli. Pre-made options often have less flavor. If you do choose store-bought, look for high-quality brands. They can still make a delicious meal when paired with a great sauce. You’ve learned how to make delicious ravioli from scratch using fresh ingredients like spinach, ricotta, and eggs. We covered the steps for creating the perfect pasta dough, filling, and cream sauce. You now have tips for sealing ravioli and variations for fillings and sauces to try. Remember to store uncooked or cooked ravioli properly to maintain freshness. Whether you're cooking for yourself or others, your homemade ravioli will surely impress and satisfy. Enjoy your cooking journey and the tasty results you create!$

Creamy Spinach Ricotta Ravioli

Delicious homemade ravioli filled with a creamy spinach and ricotta mixture, served in a rich cream sauce.

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Prep Time 45

Cook Time 30

Total Time 1 15

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

2 cups all-purpose flour
4 large eggs
1 cup ricotta cheese
2 cups fresh spinach, chopped
0.5 cup grated Parmesan cheese
1 teaspoon garlic powder
0.5 teaspoon nutmeg
to taste Salt and pepper
4 tablespoons olive oil
1 cup heavy cream
0.5 teaspoon lemon zest
for garnish Fresh basil leaves

Instructions

Make the Pasta Dough: In a large mixing bowl, combine the flour and a pinch of salt. Create a well in the center and add the eggs. Using a fork, gently whisk the eggs, gradually incorporating the flour from the edges until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth, then wrap in plastic wrap and let it rest for 30 minutes.
Prepare the Filling: In a large skillet, add a tablespoon of olive oil and heat over medium. Add chopped spinach and cook until wilted (about 2-3 minutes). Remove from heat and let cool. In a bowl, mix together ricotta cheese, wilted spinach, Parmesan cheese, garlic powder, nutmeg, salt, and pepper until well combined.
Roll Out the Dough: Divide the rested dough into two equal parts. On a floured surface, roll out one part of the dough as thin as possible, about 1/16 inch thick.
Form the Ravioli: Using a small round cookie cutter or a glass, cut circles from the rolled-out dough. Place about a teaspoon of the spinach-ricotta filling in the center of each circle. Moisten the edges of the dough with water, then fold the circle in half to create a half-moon shape. Press the edges together firmly to seal. Repeat with the remaining dough and filling.
Cook the Ravioli: In a large pot, bring salted water to a boil. Gently add the ravioli and cook for about 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
Make the Cream Sauce: In the same skillet used for the spinach, add remaining olive oil and heavy cream over medium heat. Stir continuously for a minute, then add lemon zest, salt, and pepper. Simmer for about 5 minutes until slightly thickened.
Combine Twice: Add the cooked ravioli to the cream sauce and gently toss to coat, cooking for another 2 minutes to allow the flavors to meld.
Presentation Tips: Serve the ravioli on a large plate, drizzled with extra sauce, and garnish with fresh basil leaves and a sprinkle of Parmesan cheese.

Notes

Serve with fresh basil and extra Parmesan cheese for garnish.

Keyword cream sauce, pasta, ravioli, ricotta, spinach