Ricotta and Spinach Ravioli

ravioli ricotta and spinach close up

Ricotta and Spinach Ravioli is an evergreen of Italian cuisine, in this recipe, we present it with a sauce made up of butter, orange juice, and almonds.

Ricotta is the most important ingredient in this recipe, look for the best fresh ricotta you can find and you will be amazed by the goodness of these ravioli.

ravioli ricotta and spinach ready to be served

Do i have to prepare fresh homemade pasta? The answer is, it depends.

If you are lucky enough to live in a place like Italy, where there are shops that sell fresh pasta prepared daily, then the answer is no, it is not strictly necessary.

But if you do not have this possibility, the result that you can obtain, by preparing fresh homemade pasta, will be worth the effort you will have to make.

ravioli ricotta and spinach on the table

This Ricotta and Spinach Ravioli recipe is taken from the blog Il bosco di alici (in Italian) where you can also find other interesting recipes.

ravioli ricotta and spinach close up

Ricotta and Spinach Ravioli

Yield: 6
Prep Time: 45 minutes
Cook Time: 5 minutes
Rest Time: 1 hour
Total Time: 1 hour 50 minutes

Ricotta and Spinach Ravioli with a gourmet sauce prepared with butter, orange and chopped almonds.

Ingredients

Dough

  • 200 g (1 1/2 cup) all-purpose flour
  • 2 eggs

Filling

  • 130 g (4.5 ounces) spinach (cooked and squeezed)
  • 250 g (9 ounces) cow's milk ricotta
  • 50 g (1/2 cup) grated Parmigiano Reggiano cheese (grated)
  • 1 egg
  • Salt to taste
  • Pepper to taste

sauce

  • 50 g (4 tablespoons) butter
  • The zest of an untreated orange
  • A pinch of sugar
  • A pinch of salt
  • 50 g (3 ounces) of almonds (finely chopped)
  • Salt for the cooking water (see notes)

Instructions

      1. Place the flour on the table in a pile with a hole in the middle, pour the eggs in the hole, mix them first with a fork, and then with your hands until the mixture is smooth.
      2. Knead the dough: press the heel of your hand into the ball of dough, then fold and repeat the process for at least 15 minutes.
      3. Wrap the dough in plastic wrap and let it rest in the fridge for 1 hour.
      4. In the meantime, eliminate the excess liquid from the ricotta.
      5. Drain spinach, remove the liquid. Finely chop the spinach.
      6. In a bowl, beat 1 egg, add the ricotta, spinach, grated Parmigiano Reggiano, then season with salt and pepper. Be careful because Parmigiano Reggiano is salty.
      7. Remove the dough from the fridge, roll out the dough using a rolling pin, or a pasta machine. The thickness should be 1 mm (0,4 inches or a nickel), the thinner the better, but do not exceed it otherwise when you handle the ravioli they can break.
      8. With a spoon or a pastry bag evenly distribute small piles of filling on the pasta sheet which will then be covered with another pasta sheet, press around the filling to eliminate the air and seal. Cut the ravioli with a pizza cutter.
      9. Zest the orange and squeeze half of it, add the sugar and salt and caramelize it in a small saucepan over low heat. Add the butter and the chopped almonds.
      10. Zest the orange and squeeze half of it, add the sugar and salt and let it caramelize in a small saucepan over low heat. Add the butter and the chopped almonds.
      11. In a pot of salted boiling water, cook ravioli for about 5 minutes, drain and stir in the saucepan (gas off) with the orange butter.
      12. Serve immediately.

Notes

Ravioli must be eaten as soon as they are cooked.

Uncooked, they can be kept in the fridge for a day, or you can freeze them spaced on a sheet pan, once frozen you can put them in a plastic bag to save space. When you need to use them, they must be cooked in boiling water from frozen, increasing the cooking time by 1 or 2 minutes

Table salt to add to the water to cook the pasta: 2 tablespoons per gallon of water.

Nutrition Information
Serving Size 1
Amount Per Serving Calories 390

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