Giant Ricotta Spinach Ravioli
Giant Ricotta Spinach Ravioli
Get this quick and easy ricotta spinach ravioli recipe from Fresh with Anna Olson.
  • Difficulty Level Easy
  • Technique Boiling
  • Preparation Time 12 minutes
  • Cooking Time 10 minutes
  • Yield 4 servings
Ingredients
  • Pasta
  • 142 grams fresh Spinach (or 3½ oz frozen)
  • 2½ cups All-Purpose Flour
  • ½ teaspoon Salt
  • 2 large Eggs, at room temperature
  • Ricotta Filling
  • 1½ cups Ricotta Cheese
  • ½ cup finely grated Parmesan Cheese
  • 1 large Egg
  • Pinch Ground Nutmeg
  • ½ teaspoon Salt
  • ¼ teaspoon Pepper
  • Sauce
  • 5 tablespoons Butter
  • 2 sprigs fresh Sage, plus extra, cut in chiffonade (long thin ribbon slices) for garnish
  • 1 tablespoon chiffonade of fresh Mint
  • Salt and Pepper
  • Grated Parmesan, for garnish
Method
  1. For pasta, blanch fresh spinach in salted boiling water for 1 minute. Drain and squeeze out excess moisture (if using frozen, thaw completely and squeeze out water)
  2. Place spinach in a food processor and puree until smooth. Add flour, salt and eggs and pulse until mixture forms a tight ball. Wrap dough in plastic and chill for at least 2 hours
  3. While dough is chilling, prepare filling. Stir all ingredients together and chill
  4. To assemble, roll out pasta, using a pasta machine into thin sheets. Cut 16 squares from the pasta, the width of the pasta sheet itself. Lay out 8 squares and spoon filling equally into the center of each square
  5. Brush edges around filling with water and top with remaining pasta squares. Press filling down a little, to spread it, then gently press pasta edges together, starting close to the filling and working outwards (to push out any air bubbles)
  6. Chill ravioli until ready to cook and serve
  7. For sauce, melt butter in a large saute pan with sprigs of sage and cook over medium heat, just until foaming subsides. Set aside until ready to serve
  8. Bring a large pot of salted water up to a boil and gently drop in ravioli (4 at a time). Remove ravioli with a slotted spoon into pan with butter and warm over medium-low
  9. Transfer ravioli to serving plates and spoon with any remaining butter
  10. Sprinkle with chopped sage and mint, season lightly and top with grated parmesan

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