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- 1 cup ricotta cheese - 2 cups fresh spinach, chopped - 1/2 cup grated Parmesan cheese - 1 large egg - 2 cups all-purpose flour - 1/2 teaspoon salt - 1 tablespoon olive oil - 2 cups heavy cream - 1/2 cup sun-dried tomatoes, chopped (optional) - Fresh basil leaves for garnish To create creamy spinach ricotta ravioli, gather these simple ingredients. The fresh spinach and ricotta make a tasty filling. The Parmesan cheese adds a nice salty kick. The egg helps bind the filling and keeps it smooth. For the dough, you need flour, salt, and olive oil. These form a soft and workable texture. The cream sauce, made from heavy cream, is rich and comforting. Sun-dried tomatoes can add a burst of flavor. Finally, fresh basil gives a pop of color and freshness to the dish. Make sure to have everything ready before you start cooking. This will make the process smoother and more enjoyable. {{ingredient_image_1}} First, we need to make the spinach filling. - Heat a pan over medium heat. - Add 2 cups of chopped spinach. - Sauté the spinach until it wilts. This takes about 3-4 minutes. - Remove the spinach from heat and let it cool slightly. Next, mix the filling ingredients. - In a bowl, combine 1 cup of ricotta cheese, the sautéed spinach, and 1/2 cup of grated Parmesan cheese. - Add in 1 large egg, 1 teaspoon of garlic powder, and 1 teaspoon of nutmeg. - Season with salt and pepper to taste. - Mix everything until well blended. Set this filling aside for now. Now, let's make the ravioli dough. - In a large bowl, mix 2 cups of all-purpose flour with 1/2 teaspoon of salt. - Create a well in the center of the flour. - Add 1 large egg and 1 tablespoon of olive oil into the well. - Gradually mix the flour into the wet ingredients. Keep mixing until the dough starts to form. Next, knead the dough. - Transfer the dough to a floured surface. - Knead it for 5-7 minutes until it becomes smooth. - Once ready, wrap the dough in plastic wrap. Let it rest for 30 minutes. It's time to roll and form the ravioli. - Divide the dough into quarters. - Roll out each piece into thin sheets using a pasta machine or a rolling pin. - Dust with extra flour to prevent sticking. Now, fill and cut the ravioli. - Take one sheet of pasta and place teaspoons of the spinach filling about 1 inch apart. - Lay another sheet of pasta over the top. - Press down around the filling to seal it well. - Use a ravioli cutter to cut out individual pieces. Now, we cook the ravioli. - Bring a large pot of salted water to a boil. - Gently lower the ravioli into the boiling water. - Cook for 3-4 minutes, or until they float to the top. - Remove them with a slotted spoon and set aside. Next, prepare the cream sauce. - In a saucepan, heat 2 cups of heavy cream over medium heat. - If you like, stir in 1/2 cup of chopped sun-dried tomatoes. - Let it simmer for 3-5 minutes until slightly thickened. - Add salt and pepper to taste. Finally, combine and serve. - Add the cooked ravioli to the cream sauce. - Stir gently to coat. - Let it simmer for one minute before transferring to serving plates. Garnish with fresh basil leaves and some extra Parmesan if you wish. Enjoy your meal! To make the filling shine, start by sautéing the spinach. Use medium heat to wilt it quickly. This helps retain the bright green color. After sautéing, let it cool before mixing it with the other ingredients. For seasoning, I like to add a pinch of salt and pepper. Nutmeg works great too, so don’t skip it. It gives a warm, cozy flavor. You can also add garlic powder for extra flavor, but adjust to your taste. Kneading the dough is key to a smooth texture. Use a clean surface and knead for about 5 to 7 minutes. This makes the dough elastic and easy to roll. When rolling the dough, keep it thin. Divide it into quarters for easier handling. Dust with flour to avoid sticking. A pasta machine can help you get an even thickness. Aim for about 1/16 inch for the best results. To avoid sticking during cooking, make sure your water is boiling before adding the ravioli. Gently lower them in to prevent them from breaking. A great time-saving tip is to cook the ravioli in batches. This keeps the water at a steady boil, ensuring each piece cooks evenly. Cook them until they float, about 3 to 4 minutes. Pro Tips Use Fresh Spinach: Fresh spinach provides a vibrant flavor and better texture compared to frozen spinach. Ensure it is thoroughly wilted and moisture is removed to avoid a soggy filling. Rest the Dough: Allowing the dough to rest for 30 minutes makes it easier to roll out and shape, resulting in a more delicate and tender ravioli. Seal Ravioli Properly: To prevent the filling from leaking out during cooking, ensure that the edges of the ravioli are well-sealed. You can use a little water to help them stick together. Customize the Sauce: Feel free to enhance the cream sauce by adding garlic, herbs, or spices. You can also substitute the sun-dried tomatoes with peas or mushrooms for variation. {{image_2}} You can change the filling of your ravioli to suit your taste. One great option is a mushroom and cheese filling. Simply sauté some chopped mushrooms with garlic and mix them with ricotta and Parmesan. This adds a rich, earthy flavor to your dish. Another choice is to use meat-filled options. Ground beef or sausage mixed with herbs and cheese creates a hearty ravioli. Use the same dough and cooking methods for these variations. They will still be just as delicious! If you want to try a different sauce, tomato-based sauces work well. A simple marinara can add a nice tang. You can simmer garlic, onions, and canned tomatoes for a quick sauce. Pesto sauce is also a fantastic pairing. It brings a fresh taste that complements the creamy filling. You can even drizzle pesto on top of each serving for an extra flavor kick. For those needing gluten-free options, you can use gluten-free flour to make the dough. This allows everyone to enjoy the dish without worry. If you follow a vegan diet, you can substitute the ricotta with tofu blended with nutritional yeast. Replace the egg with a flax seed mixture for binding. These swaps keep the ravioli tasty and cruelty-free. To store uncooked ravioli, you should refrigerate them if you plan to use them soon. Place them in a single layer on a baking sheet. Cover them with plastic wrap. This keeps them fresh for about two days. If you want to save them for later, freezing is the best option. Sprinkle some flour on a baking sheet. Place the ravioli in a single layer on the sheet. Put the sheet in the freezer for about an hour. Once frozen, transfer the ravioli to a freezer bag. They can last up to three months in the freezer. After cooking, let the ravioli cool down. Store them in an airtight container. This helps keep them fresh. They will last about three to four days in the fridge. To reheat, place the ravioli in a pot of boiling water for a minute. This warms them up without losing their shape. You can also use a microwave. Just add a splash of water to keep them moist. Fresh ravioli can stay good for up to two days in the fridge when uncooked. Cooked ravioli should be eaten within four days. Look for signs of spoilage. If the ravioli smell sour or have a slimy texture, throw them away. Always trust your senses to ensure food safety. Cooking the ravioli takes about 3-4 minutes. You will know they are ready when they float to the top of the pot. This quick cooking time makes them a great choice for busy nights. Yes, you can use store-bought ravioli. They save time and effort. Just remember, fresh ravioli often taste better. If you go this route, check the cooking time on the package. You can pair this dish with a fresh salad or garlic bread. A light white wine, like Pinot Grigio, complements the flavors well. Try a side of roasted vegetables for added taste and color. You can prepare the filling and dough a day ahead. Store the dough in the fridge, wrapped well. You can also freeze uncooked ravioli for later use. Just cook them straight from the freezer, adding a minute to the cooking time. This blog post shared all you need for creamy spinach ricotta ravioli. We covered the main ingredients like ricotta, fresh spinach, and heavy cream. I walked you through each step, from making the filling to cooking the ravioli. Tips on perfecting your dish and variations offer more ways to enjoy it. I hope you find the recipes easy and fun. With a little practice, you can make delicious homemade ravioli anytime. Enjoy your cooking journey!

Creamy Spinach Ricotta Ravioli

Delicious homemade ravioli filled with a creamy spinach and ricotta mixture, served with a rich cream sauce.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 cup ricotta cheese
  • 2 cups fresh spinach, chopped
  • 0.5 cup grated Parmesan cheese
  • 1 large egg
  • 1 teaspoon garlic powder
  • 1 teaspoon nutmeg
  • to taste salt and pepper
  • 2 cups all-purpose flour (plus extra for dusting)
  • 0.5 teaspoon salt (for the dough)
  • 1 tablespoon olive oil
  • 2 cups heavy cream
  • 0.5 cup sun-dried tomatoes, chopped (optional)
  • for garnish fresh basil leaves

Instructions
 

  • Prepare the Spinach Filling: In a pan over medium heat, sauté the chopped spinach until wilted. Remove from heat and let cool slightly.
  • In a mixing bowl, combine the ricotta cheese, sautéed spinach, grated Parmesan, egg, garlic powder, nutmeg, salt, and pepper. Mix until well blended; set aside.
  • Make the Dough: In a large bowl, mix the flour and 1/2 teaspoon of salt. Create a well in the center and add the egg and olive oil. Gradually mix the flour into the wet ingredients until a dough begins to form.
  • Knead the dough on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
  • Roll Out the Dough: Divide the dough into quarters. Roll out each piece into thin sheets using a pasta machine or a rolling pin, dusting with flour as needed to prevent sticking.
  • Form the Ravioli: Place a teaspoon of the spinach filling about 1 inch apart on one sheet of pasta. Lay another sheet of pasta over the top and press down around the filling to seal. Use a ravioli cutter to cut out individual pieces. Ensure edges are well sealed.
  • Cook the Ravioli: Bring a large pot of salted water to a boil. Gently lower the ravioli into the boiling water. Cook for 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
  • Make the Cream Sauce: In a saucepan, heat the heavy cream over medium heat. Stir in the sun-dried tomatoes, if using, and let simmer for 3-5 minutes until slightly thickened. Season with salt and pepper to taste.
  • Combine and Serve: Add the cooked ravioli to the cream sauce gently to coat. Let simmer for a minute and then transfer to serving plates.
  • Garnish: Top with fresh basil leaves and an extra sprinkle of Parmesan if desired.

Notes

Feel free to add more herbs or spices to the filling for extra flavor.
Keyword cream sauce, pasta, ravioli, ricotta, spinach