Homemade Ravioli 🍝 Easy Ravioli Recipe

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese reduces calories while maintaining creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano is a less expensive alternative with a similar flavor.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often cheaper and just as nutritious.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Margarine can be a cost-effective substitute for butter.

Beat the eggs separately in a bowl.

Add flour, eggs, olive oil, and salt to the mixing bowl.

Mix on low speed until a firm and slightly sticky dough forms.

Knead the dough for about 10 minutes until supple and not sticky.

Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.

Finely chop the shallot and set the garlic aside.

Heat butter and olive oil in a pan over medium heat.

Sauté the shallot and garlic until glossy.

Add spinach and steam for about 4 to 5 minutes.

Squeeze excess water from the spinach using a sieve.

Roast the pine nuts until golden brown.

Chop the spinach finely and mix with egg yolk, ricotta, half of the pine nuts, black pepper, salt, nutmeg, and lemon zest.

Mix until smooth and refrigerate until ready to use.

Cut the rested pasta dough into four pieces.

Roll out the dough using a KitchenAid pasta attachment or a manual pasta roller.

Roll the dough until thin enough for ravioli.

Spread filling along the length of the dough, leaving space between each.

Brush the edges of the dough with beaten egg.

Place a second sheet of dough on top and press to seal, squeezing out air bubbles.

Cut into squares with a dough wheel.

Cook ravioli in boiling salted water until they float, about 3 to 5 minutes.

Melt butter in a pan and add basil leaves.

Toss cooked ravioli in basil butter and serve with homemade pesto and remaining pine nuts.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens