Spinach and Ricotta Ravioli Recipe
Light, bright and zingy, these homemade spinach and ricotta ravioli are delicious and are the perfect way to learn how to make homemade pasta.
Servings 2 Servings
Calories 418kcal
Ingredients
- 1 Large Egg
- 1 Large Egg Yolk
- 105 g 00 Flour ~¾ Cup
- 150 g Spinach 5 Cups
- 100 g Ricotta Cheese ½ Cup
- 1 Lemon
- 25 g Pecorino Cheese ¼ Cup
- ½ teaspoon Freshly Ground Black Pepper
- 50 g Butter 3 tablespoon + 1 teaspoon
- 35 g Capers ¼ Cup
- 10 g Fresh Parsley ¼ Cup
- Salt to taste
Instructions
- Place the flour on a clean work surface and create a well in the centre.
- Add the egg and egg yolk and bring together slowly with a fork, working from the edges to the centre.
- Once most of the flour is incorporated, knead for 10 minutes, then wrap in cling film and rest for 30 minutes.
- Heat a dry 30cm or 12" frying pan over a high heat, when hot add the spinach and a tablespoon of water, then cover with a lid and cook for 2 minutes.
- Remove the lid, stir and continue to cook off any liquid until the base of the pan is dry, then cool the spinach.
- Zest the lemon.
- When cooled, place the spinach in a dry, clean tea towel and squeeze out as much liquid as possible.
- Chop the spinach, then place it in a bowl with the ricotta cheese, lemon zest, pecorino cheese and black pepper, then mix well. Have a taste of the filling and add salt to taste. Remember that the pasta will be cooked in salted water!
- Bring a 24cm or 10" saucepan of well-salted (I use 2 teaspoons of salt in a pan this size) water to the boil
- Roll out the pasta as thinly as you can using a pasta machine.
- Dust a ravioli mould with flour and add a sheet of pasta.
- Fill the holes with the stuffing and cover with a second sheet of pasta. Then dip your finger in water and run around the edges of each ravioli "hole". Roll with a rolling pin to seal, then turn out and cut into ravioli.
- Heat the frying pan you used to wilt the spinach over a medium-high heat and add the butter.
- Drop the ravioli into the boiling water and cook for 1-2 minutes or until they begin to float.
- Add the capers to the butter when it begins to foam.
- Add the drained ravioli to the butter, squeeze in the juice of half a lemon and add the parsley.
- Stir to combine and serve whilst hot.
Nutrition
Serving: 1 | Calories: 418kcal | Carbohydrates: 53g | Protein: 18g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Cholesterol: 213mg | Sodium: 226mg | Fiber: 3g | Sugar: 2g
