Rather than try and combine both posts into one, I decided to create another one, as some people might be turned off by the idea of deep fried ravioli, and not notice that you can boil these into healthier, delicious ravioli!
Start off by making this Spinach Pasta Dough, once that is made proceed to the recipe.
Forming the ravioli.
Ricotta & Spinach Stuffed Spinach Ravioli
Homemade spinach pasta dough makes for some great looking and tasting ravioli!
Ingredients
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- Ravioli Filling
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- 1/2 cup finely minced yellow onion
- 1 cup chopped spinach
- 1 clove garlic minced
- 1 tbsp olive oil
- Salt & pepper
- 1 cup ricotta cheese
- 1/4 cup parmesan cheese grated + more for cooked ravioli
- Spinach pasta dough see related post
- Water
- Butter
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- Tomato Sauce
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- 1 tbsp olive oil
- 1/2 inch slice of yellow onion minced
- 1 clove garlic minced
- 1/2 cup tomato sauce
- 1/2 tbsp oregano
- 1 tbsp red wine vinegar or red wine if available
Instructions
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- Ravioli
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- In a pan on medium heat, add olive oil and onions, adding garlic once onions begin turning translucent.
- After about a minute, add Cookin' Greens spinach.
- Saute until spinach is cooked.
- Remove to food processor, adding ricotta and parmesan cheese, processing until combined and you achieve a consistent mixture.
- To make ravioli, use a pasta maker, rolling out spinach pasta dough until you achieve the thinnest setting. Flour your work surface to avoid pasta sticking to it.
- Once you have a large sheet of pasta dough, place about a half tablespoon of the filling in the center of dough, about two inches apart for each spoonful of filling.
- Brush pasta dough with egg wash.
- Fold pasta dough over the filling, pressing down around the filling with your fingers, ensuring there are no air bubbles.
- Continue moving down the sheet of pasta, folding the dough in half and pressing down around the filling.
- Once all your pasta has been formed around each spoonful of filling, use the mouth of a cup, placing around each ravioli, pressing down and rotating to separate from sheet of dough. Repeat until finished.
- With a fork, press down on the edge of each ravioli to help seal pasta and create decorative edge.
- Place on parchment paper, and place in freezer if not cooking immediately.
- To re-use leftover dough, sprinkle with water as necessary and knead until combined. Wrap in plastic wrap, allowing to rest for at least ten minutes before using again.
- Cook ravioli in boiling water until they float to the surface, remove to a pan (on medium heat) with butter, frying until lightly browned, sprinkle with parmesan and serve with sauce.
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- Spicy Tomato Sauce
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- In a pan on medium heat, add olive oil and onion.
- Once onions begin to turn translucent, add in garlic, sauteing for about 1 minute.
- Add oregano and red wine vinegar (if using red wine, feel free to add more than a tablespoon, as it won't be as strong as the vinegar).
- After about a minute, add tomato sauce, cooking for about 5 minutes, adding salt and pepper to taste.
- Once finished cooking, puree in food processor.
Beautiful ravioli!
Enjoy!
Bob
Your ravioli sounds delicious and your photos are just gorgeous!
Thanks Rosie!
My friend has a pasta making press and my life will never be the same.
This was my first time making fresh pasta, definitely will be doing it again!