Ravioli Recipe from Scratch with Spinach & Ricotta Filling

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while maintaining creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

Start by putting 3 cups of flour into a bowl.

Add 4 oz of water to the flour.

Add eggs to the mixture and mix until combined.

Knead the dough until it feels smooth and beautiful.

Let the dough rest for a few minutes.

Blend spinach with a drop of water in a hot pan, adding a touch of salt to make it sweat.

Chop onions finely and sauté them in avocado oil until fragrant.

Add tomato sauce to the sautéed onions and let it simmer for 20-30 minutes.

Squeeze out excess water from the cooked spinach and chop finely.

Mix the chopped spinach with ricotta cheese, 3 tablespoons of parmasano cheese, 2 eggs, a little nutmeg, salt, and black pepper.

Cover the filling and place it in the fridge until ready to use.

Roll out the rested dough using a pasta machine, starting at setting one and moving to setting four.

Pipe small amounts of filling onto the rolled-out dough, leaving space between each.

Fold the dough over the filling and seal the edges with your fingers, ensuring no air is trapped inside.

Cut the ravioli into desired shapes using a knife or pasta cutter.

Bring a pot of salted water to a boil and gently drop in the ravioli, cooking for about 2 minutes until they float.

Remove the ravioli carefully and place them directly into the simmering sauce, being gentle to avoid breaking them.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens