Today, we will talk about Spinach and Ricotta Ravioli. Do you know? It is said that almost 62 to 63% of the U.S population eats pasta daily. Pasta has many types, let’s say more than ten types. Among all the varieties of pasta we have, spaghetti is the most famous and most sought after.
One among the many kinds of pasta is the ravioli that comes under stuffed pasta. Ravioli are either square or semi-circular in shape and sometimes circular. It’s usually filled with meat or cheese and then enveloped into pockets using traditional pasta dough.
Ravioli pasta has a particular spot reserved in the heart and taste buds of the Turkish and, of course, the Italians. Ravioli is known for its evergreen authenticity and how feasible it is to prepare a variety of dishes.
Ravioli holds itself a history that is not negligible. Ravioli is considered the staple food of the Italians and is said to be brought to people’s attention during the 14th century. The traditional Italian ravioli is always made by mixing sweet-scented green herbs while kneading the dough.
Ravioli is also considered a Christmas feast which all the family members of the ancient Italian family enjoyed being served with meat broth and wine. Ravioli is usually served with cheese sauce or vegetable or meat broth. It is said that broth is preferred most of the time during the winters as it is considered a warm and soul-soothing dish.
One of the famous dishes made out of ravioli pockets is the classic spinach and ricotta ravioli. As icing on the cake, spinach and ricotta ravioli are served with a creamy tomato-based sauce, making the ravioli look and taste succulent, rich, and more delicious than ever.
This recipe is specially meant for our vegetarian friends. So, gear up for a super delicious vegetarian recipe.
Spinach and Ricotta Ravioli – Healthy Recipe
Spinach and ricotta ravioli with a tinge of nutmeg powder served with creamy tomato basil sauce is the finest Sunday lunch one could ask for. So, the ingredients included in the preparation of this soul ambrosial dish are as follows.
For the ravioli dough
- Eggs – 4 large ones
- All-purpose flour – 200 grams, unbleached
- Hot water- as per the requirement
- Salt- as per the requirement
- Dried or fresh herb mixture- 2 tablespoons (optional)
- Chilli flakes – 1 tablespoon (optional)
For the filling (Spinach and Ricotta cheese)
- Drained ricotta cheese – 250 grams
- A pinch of pepper (optional)
- Grated parmesan cheese (also known as Parmigiano) – 4 tablespoons
- Blanched spinach – 100 grams
- Nutmeg powder – half a tablespoon
- A pinch of salt
For the creamy tomato basil sauce
- Puréed San Marzano tomatoes- 1 can
- Minced garlic – 3 to 4 cloves
- Basil leaves- 1 to 1 ½ tablespoon (sundried)
- Heavy whipped cream – ½ cup
- Ground black pepper- half a tablespoon
- Dried oregano- ¼ tablespoon
- Butter- 1 tablespoon
- Sugar- ¾ tablespoon
The above-listed ingredients are required for the perfect Sunday lunch, the spinach and ricotta ravioli with creamy tomato basil sauce. There’s nothing more perfect and fulfilling than leafy spinach, and ricotta ravioli served alongside a glass of fine mulled wine on a cozy Sunday afternoon. Sounds lovely. Now, let’s skip to the good part.
Spinach and Ricotta Ravioli: Preparation
The Dough :
- Pour in the all-purpose flour into a clean and dry wooden board (make sure it is large enough to knead the dough) and add a pinch of salt as per the requirement. Now, make a small hole in the center. Break the eggs open and pour them into the hole made in the center of the flour dump. Carefully beat the eggs using a clean fork. Also, remember to beat the eggs from the center by subsuming very little flour at a time.
- Beat the eggs slowly until the flour blends in well and forms a shabby mixture. Now it’s time to keep the fork aside and use your fingers. Firstly, use your fingertips to remove excess water. You can add in the water later if required.
- Add the herb mixture and the chili flakes before vigorous kneading. Now, use your entire palm to give the dough a sturdy mix. Follow the famous “folding and turning” technique Knead until it becomes soft.
- Lastly, make the smooth dough into a ball and wrap it using a plastic cover or a clean cloth. Let it sit for thirty minutes. This helps with the elasticity of the dough.
The Tomato Basil sauce
- Melt butter in a saucepan and make sure you don’t burn it. Burnt butter directly affects the overall taste of the sauce and impairs the flavor of the basil leaves. After the butter melts, add the minced garlic and stir it in low flame until it turns golden (not golden brown, just golden)
- Now, empty the can of the puréed San Marzano tomatoes into the pan and give a nice stir. Please bring it to a simmer and cook until the purée reduces to half.
- Adjust the sauce with salt and ground pepper. Now, it’s time to add in the whipped cream, dried oregano, and basil leaves.
- Give the mixture a nice stir and cook on low flame for about thirty minutes. You can cook until the desired thickness is attained.
The spinach and ricotta filling
- Take an empty bowl and fill it with the finely chopped spinach (blanched), ricotta cheese, grated parmesan cheese, and nutmeg powder. Now, add a pinch of salt and pepper. Give all the ingredients a nice mix using a fork until it turns mushy and smooth. Taste the filling and adjust the salt and pepper.
- You can cover and refrigerate the filling for later use.
For the Spinach and ricotta ravioli
- After letting the dough rest for thirty minutes, divide it into four halves. Roll each halve until a sheet with a 1.5 mm (1/16 inch) thickness is attained. Cut the sheet in half (horizontally). Repeat the same for the other halves too.
- It takes two sheets to make a single square. Take a sheet place in about one big teaspoon of the spinach and ricotta filling, leaving two to three fingers gap between each spoon of filling. Now, place the second sheet and press along the edges to air-seal it. Do the same with the other sheets too.
- Using a pastry wheel, make the sheet filled with the tasty filling into squares by cutting between the fillings. Now, they look like tiny little pockets. Make sure you don’t let them dry out. Remember, only one ravioli at a time. Cover the other ones with a plastic sheet.
- As soon as you finish a piece, lay it on floured parchment paper so that the ends don’t stick together.
- Now, boil a kettle of saltwater. Handpick each pocket and gently place it on the boiling water. Cook for about three to four minutes until it becomes soft and glossy.
- Lastly, drain the excess water, and now the spinach and ricotta ravioli is ready to serve.
How to serve?
Take a clean plate or a bowl. Add the creamy tomato basil sauce to the bottom of the bowl. Now, delicately place all the spinach and ricotta ravioli pockets into the bowl. Add more sauce, as per your desire.
Your spinach and ricotta ravioli with the creamy and drool-worthy tomato basil sauce is now all ready to be served. Enjoy your classic Italian Sunday meal with a glass of wine, a bowl of oven-roasted vegetables, and garlic bread.
Winding Up | Spinach And Ricotta Ravioli
I hope you enjoyed reading this article about the classic Mediterranean dish – Spinach and Ricotta ravioli with the creamy tomato basil pasta sauce. Share your reviews about the dish and the recipe in the comment section below. Also, check out other yummy recipes on our website!