Spinach and Ricotta Ravioli
Ingredients
The dough
-
3
cups
all-purpose flour
-
1 ½
cups
semolina flour or cornmeal
-
1
tsp
salt
-
1 ½
cups
water
-
4
tbsp
olive oil
The filling
-
11
oz
spinach
-
1
cup
ricotta cheese
-
1
heaping cup
parmesan cheese
-
1
large
egg
-
1
tsp
salt
-
1
tsp
cracked pepper
-
1
tsp
garlic powder
-
½
tsp
onion powder
-
1
tsp
whole nutmeg, grated
-
1
tbsp
fresh oregano, chopped
For cooking and serving
-
to taste
butter
-
to taste
homemade or store-bought marinara sauce
-
to taste
fresh oregano, chopped
Instructions
- Mix the all-purpose flour, semolina flour, and salt in a bowl, creating a well in the center.
- Add lukewarm water and olive oil to the well and mix until combined.
- Knead the dough on a floured surface for about 5 minutes until smooth, adjusting moisture as needed.
- Shape the dough into a ball, wrap it in plastic, and chill in the refrigerator for 30-45 minutes.
- Wilt the spinach in a pan over medium-high heat, then transfer it to a bowl and let it cool.
- In a separate bowl, combine ricotta, parmesan, egg, spices, and fresh oregano, mixing well.
- Drain excess water from the spinach and fold it into the cheese mixture.
- Cut the chilled dough into quarters and roll out one portion thinly on a floured surface.
- Dust the rolled dough with flour and place it in a ravioli press.
- Fill each ravioli pouch with 2 teaspoons of the spinach filling.
- Brush the edges with water and cover with another thin sheet of dough, sealing the edges.
- Cut and shape the ravioli, then transfer them to a floured baking sheet to dry for 30 minutes.
- Boil salted water and cook the ravioli until they float, about 3-4 minutes.
- Transfer the cooked ravioli to a pan with butter and cook until golden.
- Serve immediately with marinara sauce and fresh oregano.
Nutrition Facts (estimated)
Servings
6-8
Calories
462
Total fat
15.4g
Total carbohydrates
62.3g
Total protein
18.1g
Sodium
529.6mg
Cholesterol
46.3mg
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