Home made Spinach Ricotta Ravioli with creamy tomato sauce is a comforting vegetarian pasta dish that’s simple sufficient to make as a healthful household meal or to impress your dinner company!
Learn to make your ravioli from scratch – it’s simpler than chances are you’ll suppose!
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🗝️ Recipe’s key factors
- Home made ravioli is less complicated than you suppose! I stroll you thru each step to make sure full success.
- Make spinach ricotta ravioli as an on a regular basis dish or to impress your dinner company.
- Simply adapt the filling and sauce for a totally totally different ravioli dish. Learn additional for much more recipe variations!
Spinach Ricotta Ravioli is a comforting pasta dish, loaded with delicate and tacky spinach filling and coated in a wealthy and creamy tomato sauce – excellent with a lightweight facet salad and crusty bread to absorb each final little bit of sauce!
🛒 Substances
That is an outline of the substances. You may discover the complete measurements and directions within the recipe card (printable) on the backside of the web page.
For spinach ricotta filling
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- child spinach leaves
- ricotta cheese
- egg
- nutmeg
- parmesan cheese
- salt
For the ravioli
- all-purpose flour
- olive oil
- eggs — 3 jumbo eggs or 4 massive eggs
- kosher salt
For the creamy tomato sauce
- extra-virgin olive oil
- Roma tomatoes
- recent garlic
- recent thyme
- white wine
- heavy cream
- grape tomatoes
- kosher salt
🗒 Directions
That is an outline of the directions. Full directions are within the recipe card on the backside of the web page.
Steps for the ricotta spinach filling
- Take away extra water from the spinach after it has been blanched after which cooled from cool working water.
- Finely chop the spinach on a slicing board.
- Mix the spinach with the strained ricotta cheese, egg, Parmesan cheese, and nutmeg.
- Season the spinach ricotta filling and canopy to refrigerate till prepared to make use of.
Home made pasta dough
- Pulse the flour and salt in a meals processor.
- Stir the eggs and olive oil in a small bowl.
- Add the egg and oil combination by the feed tube of the processor all of sudden whereas it runs.
- When a ball kinds, pulse the combination a number of occasions. The dough must be barely sticky and spring again when pressed.
- Kind the dough right into a ball.
- Cowl the dough ball with a fabric or bowl for half-hour at room temperature.
- Lower the dough into 4 equal sections.
- Feed every dough piece into the pasta machine to make lengthy sheets for the ravioli, or use a rolling pin.
- Lay a sheet of dough over the egg carton attachment and gently press within the holes. Don’t overfill them!
- Fill the holes with the spinach ricotta filling.
- Lay one other sheet of dough over and seal the dough utilizing a rolling pin throughout the mildew. Apply an egg wash across the dough to assist forestall the dough from coming aside throughout cooking.
- Use the ravioli pins or your fingers to seal and reduce the ravioli. Overturn the tray for the ravioli to return out. When prepared, prepare dinner the ravioli as directed within the full recipe instructions of the recipe card.
Tomato sauce
- Add chopped tomatoes and garlic to a heated pan with olive oil over medium warmth and prepare dinner for 10 minutes with the pan lined.
- Add white wine and chopped thyme and convey to a boil uncovered for five minutes. Take away the pan from the warmth and funky for a bit.
- Switch the softened tomato combination to a blender and puree it.
- Add the puree to the identical pan and blend in heavy cream over medium warmth.
- Add the halved grape tomatoes to the tomato cream combination and season. Cook dinner for an additional 5 minutes.
- Add the cooked ravioli to the pan with sauce within the final minutes of cooking. Permit the sauce and ravioli to achieve the identical temperature earlier than serving. Garnish with thyme.
🥫 Storage
Retailer leftover spinach ricotta ravioli with tomato sauce in an hermetic container within the fridge for 1-2 days. The ravioli will begin to flip soggy after 2 days.
Retailer leftover spinach ricotta ravioli with sauce within the freezer for 1-2 months. There’s a probability that the sauce might separate barely.
📚 Variations
- Use cherry tomatoes as an alternative of grape tomatoes. Cherry tomatoes are barely sweeter.
- Change the ravioli filling to fit your style preferences. Saucy floor meat filling, cheese, and mushroom filling, or butternut filling are scrumptious alternate options.
- I’ve made my home made ravioli dough with the assistance of a meals processor, however you may make the dough by kneading together with your palms. Comply with my recipe card directions for this alternate technique.
- Add a kick of warmth to the creamy tomato pasta sauce with cayenne pepper or purple chili flakes.
👩🏻🍳 Ideas
- Permit the softened tomatoes and white wine combination to scale back to half for a thick sauce. Heavy cream is usually used to thicken ravioli sauce.
- The ravioli may be assembled forward of time and saved within the freezer for comfort.
- This recipe makes about 12 ravioli however you might double it or halve it and retailer the leftover pasta dough within the freezer.
- Permit the cooked ravioli and the creamy sauce to prepare dinner collectively for the final minute of cooking time to allow each to attain the identical temperature. This may create the most effective outcomes.
🤔 FAQs
Seal the sides of the ravioli to forestall the ravioli from bursting open whereas cooking. The pasta dough have to be rolled into skinny sheets, however not too skinny in order that the dough splits whereas cooking. Flippantly brush an egg wash across the assembled ravioli earlier than slicing them to assist seal the sides.
Make it possible for extra moisture from the blanched spinach and ricotta cheese is eliminated earlier than combining the filling substances. Chilling the ravioli filling within the fridge additionally helps to thicken the combination. You can even add breadcrumbs to thicken ravioli filling.
Brush the sides of the pasta dough sheet with egg wash earlier than overlaying with a prime layer of pasta dough. This may assist to seal the sides when pressed together with your fingers or ravioli pins.
Completely! As soon as the ravioli have been assembled, flip them out of the mildew and onto a parchment paper-lined baking sheet to flash freeze for about an hour or till hardened. As soon as agency, switch the ravioli to an hermetic container or freezer bag for later use.
Home made ravioli must be cooked in a big pot of boiling water and salt for about 5 minutes. As soon as cooked, drain the ravioli and add to your pan of home made tomato sauce.
🍽 What to serve with Ricotta Spinach Ravioli
This spinach ricotta ravioli with tomato sauce is a whole meal, however you might add a lightweight and refreshing facet salad or a facet serving of roasted greens. Don’t overlook some crusty bread to absorb extra creamy sauce!
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You’ll want the next objects to make this recipe efficiently.
📞 Chiacchierata (chat)
I hope you are able to indulge within the most interesting of flavors. You could be questioning why I am so keen about this traditional Italian dish. Properly, cari amici, it is as a result of it holds the facility to nourish our our bodies and uplift our spirits.
There’s one thing profoundly therapeutic about dealing with the dough, mixing collectively the tacky filling, and reworking easy substances right into a masterpiece. However most significantly, it is the act of making one thing with our personal palms that reminds us of our potential.
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📖 Recipe
Home made Spinach Ricotta Ravioli in a Creamy Tomato Sauce
Home made ravioli with spinach and ricotta cheese filling, smothered in a creamy tomato sauce. Learn to make ravioli dough from scratch, form ravioli, what filling to make use of and what sauce to make.
Servings: 4 servinggs
Energy: 867kcal
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Substances
Spinach and Ricotta Filling:
- 1 cup ricotta cheese strained of extra liquid **See notes
- 10 oz spinach cleaned and trimmed
- 1 egg
- 1 cup Parmesan cheese grated
- ½ teaspoon nutmeg freshly grated
- kosher salt and black pepper to style
For the home made pasta dough:
- 14 oz. all-purpose flour 3 ⅛ cups
- 4 eggs massive, if utilizing additional massive eggs, use 3.
- 1 tablespoon olive oil
- 1 teaspoon Kosher salt
Tomato cream sauce:
- 1 Tablespoon olive oil
- 2 tomatoes
- 2 garlic cloves
- 5 sprigs recent thyme
- ¼ cup dry white wine like a Sauvignon Blanc
- ½ cup heavy cream
- 2 cups grape tomatoes yellow and purple
- ¼ teaspoon salt
Directions
The way to make the spinach ricotta ravioli filling:
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Pressure the ricotta cheese. In a big pot of boiling salted water blanch the spinach by plunging it within the water then take away in 30 seconds. Drain over a colander and instantly and funky by working chilly water over the spinach.
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Take away the surplus water out of the spinach by urgent firmly on it. On a slicing board finely chop the spinach.
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In a medium bowl mix the chopped spinach with the ricotta cheese, egg, Parmesan cheese, and nutmeg. Season with salt and pepper to style. Cowl and refrigerate till prepared to make use of.
The Meals Processor Methodology:
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In a meals processor utilizing the metallic blade pulse the flour and salt.
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Flippantly stir the eggs and olive oil in a measuring cup or bowl.
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With the processor working, add the egg/oil combination all of sudden by the feed tube till a ball is shaped then pulse a number of occasions. The dough must be barely sticky to the contact and will spring again if you press it.
-
Kind the dough right into a easy ball and place on a dough board or tabletop and canopy with a bowl for half-hour.
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After half-hour you may make the dough into your lengthy sheets for the ravioli. If utilizing your mixer attachment comply with the producer’s directions.
Guide pasta dough technique:
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Sift flour and salt right into a mixing bowl.
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Progressively add eggs and oil to flour, mixing with a spoon. Because the combination turns into lumpy, start to press collectively and knead together with your palms.If combination appears too dry and grainy, add one tablespoon of water at a time till the combination holds collectively right into a ball.
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Take away the dough from the blending bowl and start to knead dough for two minutes on a frivolously floured dough board or desk prime.
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Cowl the dough with a bowl and let the dough relaxation for half-hour. permitting the dough to relaxation will enhance the feel of the dough.
The way to assemble utilizing ravioli mildew:
The way to make the tomato cream sauce:
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Warmth olive oil in a pan over medium warmth. Chop 2 tomatoes and garlic and add to the pan. Cook dinner lined for about 10 minutes till tomatoes soften.
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Add white wine and chopped thyme. Convey to boil and prepare dinner uncovered for five extra minutes till half of liquid evaporates. Take away from warmth, let it cool for a bit.
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Then switch to blender and puree the tomato combination. Switch the puree again to the pan, reheat to medium warmth and add heavy cream. Stir till effectively integrated.
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Lower every grape tomato in half and add all of them to the pan with the tomato cream sauce. Salt to style and and extra chopped thyme if wanted. Cook dinner for five extra minutes.
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To serve, add cooked ravioli to the sauce on the final minute. Permit each ravioli and the sauce obtain identical temperature. When serving on plates, garnish with thyme. ** See be aware for serving dimension.
Notes
**Be sure that to have flour available and mud the working floor or rolling pin when needed as a result of the dough shall be sticky. It’s vital that the ravioli dough be rolled very thinly (paper-thin), in any other case ravioli shall be too stable when cooked, as a result of dough expands throughout cooking. Additionally it is going to be actually exhausting to make use of the ravioli mildew if the dough shouldn’t be skinny sufficient.
** Egg wash for sealing the pasta dough collectively — in a small bowl beat 1 egg with 1 tablespoon of water. Apply the wash on the pasta dough with a pasty brush. Place the highest sheet of dough over the underside after which utilizing the small rolling pin seal the 2 collectively.
** Usually talking, 5 to six ravioli are thought-about a serving, though a gourmand might eat as much as 8 per serving.
** You should have additional ravioli and maybe filling left over.
Vitamin
Serving: 5g | Energy: 867kcal | Carbohydrates: 89g | Protein: 37g | Fats: 39g | Saturated Fats: 19g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 14g | Trans Fats: 0.02g | Ldl cholesterol: 287mg | Sodium: 1331mg | Potassium: 1042mg | Fiber: 6g | Sugar: 6g | Vitamin A: 9044IU | Vitamin C: 41mg | Calcium: 584mg | Iron: 9mg
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