Homemade Spinach & Ricotta Ravioli 

A few months ago for my birthday, my husband bought me a pasta maker– and I love it. We’ve since made loads of spaghetti and fettuccine, and today we made ravioli. (Note: this can be made without a pasta maker, by using a rolling pin instead). 
For the dough: 

3 cups flour

1/2 teaspoon salt

2 eggs

Between 1/2-3/4 cup warm water (depending how dry your dough is)

Mix the flour and salt, and place the mixture on a cutting board (or a very clean counter)- make a hole in the middle of the flour mixture. 

Crack both eggs into the hole; using a fork, beat the eggs slightly. 

Gradually combine the eggs and flour together, and slowly add enough water to create a stuff dough. 

Knead the dough until it’s no longer lumpy, then cover and let it rest for 15 minutes. 


Cut the dough into 1/4ths to make it easier to work with. With each 1/4th, run it through the flattening side of your pasta maker- starting at the widest setting. On the widest setting, go through 2-3 times, folding it over the first 2 times. Go through the following settings twice, until you get to the 2nd thinnest.

For the filling:

1 tbsp oil 

2 8oz packages of spinach 

1/2 cup grated Parmesan cheese

3/4 cup ricotta cheese

1/4 tsp salt

Heat the oil on medium heat and add the spinach (I had to squish mine in the pot). Cook covered, stirring occasionally, until all spinach is wilted, about 10 minutes. 

Pat the spinach down with a paper towel, to remove some liquid. Chop the cooked spinach and then add it to a bowl with both ricotta & Parmesan cheese and salt.


Making raviolis:

  1. On the flattened dough, place about 1 tbsp of filling on the dough for each ravioli piece, leaving some room in the middle. 
  2. Using a pastry brush, brush water on the pasta, in order to fold over the pasta to stick (note: you can’t see the other half of the pasta that will fold on top of this piece. 
  3. Fold over the pasta to create ravioli, push down the edges around each individual ravioli. Cut them with a pizza cutter and then repeat the above steps with the other 3 quarters of dough.                                                                   
  4. Time to cook! Drop them in water at a low boil- cook time will take approximately 3 minutes (we did this in 3 shifts).                    
  5. Cover them in whatever sauce seems fit- we topped with roasted garlic & Parmesan tomato sauce & more Parmesan cheese.    ENJOY!   

Adapted from: Food.com and Serious Eats

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