Homemade ravioli with spinach ricotta filling
Ingredients
Pasta dough
350 grams (~3 cups) '00' soft wheat or all-purpose flour
50 grams (~1/4 cup) semolina or semola rimacinata flour
225 grams eggs (approximately 4 whole eggs and 1 egg yolk), whisked together
Semolina flour, polenta, or coarse cornmeal, for dusting
Spinach ricotta filling
10 ounces fresh spinach, cleaned and trimmed
1 pound fresh ricotta
4 ounces finely grated Parmigiano Reggiano (about 1 cup)
1 large egg
1/4 – 1/2 teaspoon ground nutmeg
1 teaspoon salt, or to taste
Freshly ground black pepper, to taste
Sauce (optional, but highly recommended)
Your favorite marinara or tomato sauce
Instructions
Prepare the spinach ricotta filling:
Wilt spinach in a skillet, cool, and finely chop after squeezing out excess moisture.
Combine spinach with ricotta, Parmigiano Reggiano, egg, nutmeg, salt, and pepper.
Taste and adjust seasoning.
Cover and refrigerate until use.
Make the pasta dough:
Combine flours, make a well, and add whisked eggs.
Gradually mix flour into eggs.
Knead until smooth and elastic, adding flour if needed.
Form a ball, wrap, and rest for 30 minutes.
Roll out the dough:
Divide dough into four portions.
Roll each portion thinly (1/16 to 1/8 inch), keeping sheets lightly floured.
Work quickly to prevent drying.
Fill the ravioli:
Place filling teaspoons 1 inch apart on half of each sheet.
Fold the other half over the filling.
Press to seal edges and remove air.
Cut into shapes and transfer to a floured baking sheet.
Cook the ravioli:
Bring salted water to a boil.
Add ravioli in batches, avoiding overcrowding.
Cook for 3-6 minutes until they float and are tender.
Remove with a slotted spoon.
