Creamy Spinach Ricotta Ravioli

Ravioli, a beloved staple of Italian cuisine, offers a delightful blend of flavor and texture, making it a favorite dish across the globe. The origins of ravioli can be traced back to the 14th century in Italy, where they were first documented in cookbooks. These stuffed pasta pockets have evolved from simple fillings of meat and cheese to an array of creative combinations, appealing to both traditionalists and modern foodies alike. In recent years, spinach and ricotta ravioli have become particularly popular for their vibrant color and rich, creamy filling, showcasing the versatility of pasta.

Creamy Spinach Ricotta Ravioli

Discover the joy of making homemade spinach and ricotta ravioli with this delightful culinary journey. Learn how to select the best ingredients, such as fresh spinach and creamy ricotta, and master essential techniques for creating perfect pasta from scratch. This article offers insights into the crafting process, from choosing the right flour to assembling your ravioli, ensuring every bite is packed with rich flavors and textures. Impress your family and friends with this colorful dish that celebrates the art of homemade pasta.

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Ingredients

For the Ravioli Dough:

2 cups all-purpose flour

3 large eggs

1 tsp olive oil

1/2 tsp salt

For the Filling:

2 cups fresh spinach, chopped

1 cup ricotta cheese

1/2 cup grated Parmesan cheese

1 garlic clove, minced

1/4 tsp nutmeg

Salt and pepper to taste

For the Creamy Sauce:

1 cup heavy cream

1/2 cup grated Parmesan cheese

2 tbsp unsalted butter

1 garlic clove, minced

Salt and pepper to taste

Fresh basil, for garnish

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Instructions

Make the Dough:

- On a clean surface or in a large bowl, make a mound with the flour and create a well in the center.

- Add eggs, olive oil, and salt into the well. Gradually mix the flour into the eggs until the dough starts to come together.

- Knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.

Prepare the Filling:

- In a pan, sauté the garlic in a bit of olive oil until fragrant. Add the chopped spinach and cook until wilted. Remove from heat and let it cool.

- In a bowl, combine the ricotta, Parmesan cheese, cooked spinach, nutmeg, salt, and pepper. Mix until smooth. Set aside.

Roll Out the Dough:

- Divide the rested dough into four equal portions. Roll out each portion with a pasta machine or rolling pin until it's very thin (around 1/16-inch thickness).

Form the Ravioli:

- Lay out one sheet of dough on a floured surface. Place small dollops (about 1 tsp) of filling evenly spaced apart on half of the dough.

- Fold the excess dough over the filling, pressing down to seal, making sure there are no air pockets. Cut into individual ravioli using a pastry cutter or knife.

- Repeat with the remaining dough and filling.

Cook the Ravioli:

- Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water. Cook for 4-5 minutes or until they float to the surface and are tender. Remove with a slotted spoon and set aside.

Make the Creamy Sauce:

- In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute.

- Pour in the heavy cream, stirring continuously. Lower the heat and add the Parmesan cheese, salt, and pepper. Cook until the sauce thickens slightly.

Combine and Serve:

- Add the cooked ravioli to the creamy sauce and gently toss to coat.

- Serve immediately, garnished with fresh basil and extra grated Parmesan if desired.

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Prep Time: 25 minutes | Total Time: 1 hour 30 minutes | Servings: 4