Description
Homemade ravioli is a classic Italian dish featuring delicate pasta dough filled with a creamy ricotta and Parmesan cheese mixture. Enhanced with optional spinach for a touch of green and seasoned perfectly, these tender pillows are boiled to perfection and served with your favorite sauce, making for an elegant yet comforting main course.
Ingredients
Dough
- 2 cups all-purpose flour
- 3 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- Water as needed (for dough)
Filling
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped spinach (cooked and squeezed dry, optional)
- Salt and pepper to taste
Assembly
- 1 egg (beaten, for sealing)
- Sauce of choice for serving (e.g., marinara, brown butter, or Alfredo)
Instructions
- Prepare the pasta dough: On a clean work surface, mound the flour and create a well in the center. Add the eggs, olive oil, and salt into the well. Using a fork, gradually incorporate the eggs into the flour, then knead by hand for 8 to 10 minutes until a smooth dough forms. If the dough is too dry, add a small splash of water. Wrap in plastic wrap and let it rest at room temperature for 30 minutes.
- Make the filling: In a bowl, mix together the ricotta, grated Parmesan, cooked and drained spinach (if using), and season with salt and pepper to taste. Set aside to let flavors combine.
- Roll out the dough: Divide the rested dough in half. Using a pasta machine or rolling pin, roll each half into thin sheets.
- Assemble the ravioli: Place small spoonfuls of the filling about 1 inch apart on one dough sheet. Brush around each filling mound with beaten egg. Lay the second sheet of dough carefully over the top. Press firmly around each mound to seal the edges and remove any air pockets. Cut into individual squares using a pasta cutter or knife.
- Cook the ravioli: Bring a large pot of salted water to a rolling boil. Cook ravioli in batches for 3 to 4 minutes, or until they rise to the surface. Use a slotted spoon to gently remove and drain.
- Serve: Plate the ravioli immediately and serve with your preferred sauce such as marinara, brown butter, or Alfredo.
Notes
- You can freeze uncooked ravioli laid out in a single layer on a tray, then transfer them to a freezer bag once frozen solid.
- When cooking frozen ravioli, add 1 to 2 extra minutes to the boiling time.
- Ensure spinach is well drained to prevent soggy filling.
- Rolling dough thinly will produce more tender ravioli.
