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- 2 cups all-purpose flour - 3 large eggs - 1 teaspoon salt - 1 tablespoon olive oil To make the dough, we need some basic items. The flour gives structure. The eggs add richness, and the olive oil keeps it smooth. Salt enhances the flavors. - 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 filling, ricotta cheese brings creaminess. Fresh spinach adds color and nutrients. Parmesan gives a savory kick. Garlic powder and nutmeg add depth. We season with salt and pepper to make it pop. - 1 cup heavy cream - Fresh basil leaves for garnish For the sauce, we use heavy cream for a rich base. It coats the ravioli beautifully. Fresh basil leaves add a bright touch on top. This sauce ties everything together. {{ingredient_image_1}} - First, combine 2 cups of all-purpose flour and 1 teaspoon of salt in a bowl. - Next, create a well in the middle and mix in 3 large eggs and 1 tablespoon of olive oil. - Use a fork to blend the mixture until it forms a ball. Then, knead it by hand for about 5 to 7 minutes. The dough should feel smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes. - In a medium bowl, mix 1 cup of ricotta cheese with 2 cups of chopped spinach. - Add 1/2 cup of grated Parmesan cheese, 1 teaspoon of garlic powder, and 1/2 teaspoon of nutmeg. - Season with salt and pepper to your taste. This mix will give your ravioli a creamy and rich flavor. - After resting, divide the dough into four parts. - Roll out one piece at a time until it is thin. Use a pasta machine or a rolling pin, and dust with flour to prevent sticking. - Cut the rolled dough into long strips. Place teaspoons of the filling about 2 inches apart on one strip. - Moisten the edges with water, fold the dough over, and press to seal. Cut between each ravioli with a sharp knife. - Bring a large pot of salted water to a boil. - Carefully drop the ravioli into the water. Cook for 3 to 4 minutes. They are done when they float to the top. - Use a slotted spoon to remove the ravioli and place them on a plate. - In a saucepan, add 1 cup of heavy cream over medium heat. - Simmer for 3 to 5 minutes until the cream thickens slightly. - Season with salt and pepper to enhance the flavor. - Gently toss the cooked ravioli in the creamy sauce until they are well coated. - Serve on plates and garnish with fresh basil leaves. This adds a nice touch and flavor to the dish. To make great ravioli, the dough must have the right feel. It should be smooth and elastic. Here are some tips for perfecting it: - Use a scale to measure 2 cups of flour for accuracy. - Mix flour and salt well before adding eggs and oil. - Knead the dough for about 5-7 minutes. - Let it rest for 30 minutes. This step helps the gluten relax. Common mistakes include using too much flour or not kneading enough. If your dough is too dry, add a tiny bit of water. If too wet, sprinkle in more flour slowly. You can get creative with your filling! Here are some ideas to try: - Swap spinach for kale or arugula for a different taste. - Add mushrooms or ricotta for a richer flavor. - Toss in herbs like thyme or parsley for freshness. To customize your flavors, think about different cheeses. Feta adds a tangy kick, while mozzarella gives a classic taste. Cooking ravioli can be tricky, but here are best practices: - Always boil salted water. This adds flavor to your pasta. - Gently drop ravioli into the pot to avoid splashing. - Cook them for 3-4 minutes. They are done when they float. To avoid sticking, stir gently right after adding them to the water. Also, use a slotted spoon to remove them, letting excess water drain off. Pro Tips Use Fresh Ingredients: Always opt for fresh spinach and high-quality ricotta cheese for the best flavor and texture in your ravioli. Don’t Overfill: When forming the ravioli, be careful not to overfill them. Too much filling can cause the ravioli to burst while cooking. Seal Properly: Ensure the edges of the ravioli are sealed well to prevent the filling from leaking out during cooking. A little water on the edges can help with sealing. Cook in Batches: To avoid overcrowding the pot, cook the ravioli in batches. This ensures they cook evenly and don’t stick together. {{image_2}} You can change the taste of your ravioli by adding herbs. Try fresh basil or parsley for a bright flavor. Oregano gives a nice touch of warmth. You can also use thyme or rosemary for depth. Spices can bring out new flavors too. A pinch of red pepper flakes adds some heat. For a hint of sweetness, sprinkle in some cinnamon. Experimenting with herbs and spices can make your dish unique. While the creamy sauce is rich, you can switch it up. A garlic cream sauce pairs well with the ravioli. Add some lemon zest for a zingy twist. If you prefer tomato-based sauces, try marinara or a vodka sauce. These sauces can balance the richness of the filling. You can even add fresh vegetables to your sauce for extra flavor and nutrition. While spinach and ricotta are classic, you can try new fillings. Ground meat, like beef or chicken, adds heartiness. Mushroom fillings offer a unique earthy flavor. For vegetarian options, consider roasted red peppers or artichokes. You could also use a vegan filling with tofu and nutritional yeast. This makes the dish suitable for various diets. To store uncooked ravioli, place them in a single layer on a floured tray. This keeps them from sticking together. Once they dry for about 30 minutes, transfer them to an airtight container. They can last in the fridge for about two days. For cooked ravioli, let them cool down first. Then, place them in a container with a lid. They will stay fresh for up to three days. Reheat them gently to keep their shape. To freeze uncooked ravioli, follow the same steps as refrigerating. After drying, place them on a tray and freeze until solid. Then, transfer them to a freezer bag. They can last for up to three months. When you want to eat them, do not thaw. Just drop the frozen ravioli into boiling water. They will cook in about 5-6 minutes, a minute longer than fresh ravioli. To keep leftover sauce fresh, store it in a clean jar with a lid. It can last for up to a week in the fridge. Always check for signs of spoilage before using. For longer storage, you can freeze the sauce. Pour it into ice cube trays or freezer bags. This way, you can thaw only what you need. The sauce will last for up to three months in the freezer. It takes about 30 minutes to prep. Cooking adds another 3 to 4 minutes. So, total time is around 1 hour. This includes resting your dough, mixing the filling, and making the sauce. Yes, you can make ravioli in advance! Prepare the ravioli and place them on a baking sheet. Make sure they do not touch each other. Cover them with plastic wrap. You can keep them in the fridge for one day. For longer storage, freeze them. Just remember to cook them straight from frozen. You can serve this dish with a fresh salad. A simple arugula salad works great. Garlic bread also pairs well. For something warm, try sautéed veggies. These sides add color and balance to your meal. Yes, you can use gluten-free flour. Almond flour or a gluten-free blend works well. Just remember, the texture may change a bit. It's best to follow a specific gluten-free pasta recipe for the dough. Absolutely! Look for high-quality fresh or frozen ravioli. Opt for those with spinach and ricotta filling for the best match. This saves time and still tastes great. Just follow the cooking instructions on the package. Making Creamy Spinach Ricotta Ravioli is a rewarding process. You learned about the key ingredients, how to prepare the dough, and create a delicious filling. We explored different sauce options and variations to add flavor. Storing tips ensure your ravioli stays fresh for longer. Enjoy this comforting dish with your own twist. The joy of making ravioli yourself brings happiness to any meal. So, gather your ingredients and start your cooking adventure!

Creamy Spinach Ricotta Ravioli

Delicious homemade ravioli filled with a creamy spinach and ricotta mixture, served with a rich sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

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

Instructions
 

  • Make the Dough: In a large bowl, combine the flour and salt. Create a well in the center and add the eggs and olive oil. Mix with a fork until the dough starts to come together, then knead by hand for about 5-7 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
  • Prepare the Filling: In a medium bowl, mix together the ricotta cheese, chopped spinach, Parmesan cheese, garlic powder, nutmeg, and salt and pepper. Adjust seasoning to taste.
  • Roll Out the Dough: After resting, divide the dough into quarters. Roll out one portion at a time as thinly as possible using a pasta machine or a rolling pin, dusting with flour to prevent sticking.
  • Form the Ravioli: Cut rolled dough into long strips. Place teaspoons of the spinach and ricotta mixture about 2 inches apart on one strip. Moisten the edges with water, then fold the dough over to create a pocket. Press to seal and cut between each ravioli with a sharp knife or pastry cutter. Repeat with remaining dough and filling.
  • Cook the Ravioli: Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for 3-4 minutes or until they float to the surface. Use a slotted spoon to remove and place on a plate.
  • Make the Sauce: In a saucepan over medium heat, add the heavy cream and simmer for 3-5 minutes until slightly thickened. Season with salt and pepper.
  • Combine and Serve: Gently toss the cooked ravioli in the creamy sauce until coated. Place on serving plates and garnish with fresh basil leaves.

Notes

Fresh basil leaves can be substituted with other herbs if desired.
Keyword pasta, ravioli, ricotta, spinach