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To make creamy spinach ricotta ravioli, you need the right ingredients. Each one plays an important role in the flavor and texture. Here’s what you will need: - 2 cups all-purpose flour - 3 large eggs - 1 tablespoon olive oil - 1/4 teaspoon salt - 1 cup ricotta cheese - 1 cup fresh spinach, chopped - 1/2 cup grated Parmesan cheese - 1/4 teaspoon nutmeg - 1/4 teaspoon black pepper - 1 cup heavy cream - 2 tablespoons butter - Fresh basil leaves for garnish Each ingredient adds its own unique flavor. Flour is the base for the dough. Eggs bring richness and help bind the dough. Olive oil adds depth. Salt enhances all flavors. Ricotta cheese offers creaminess, while spinach adds freshness. Parmesan gives a salty kick, and nutmeg adds warmth. Black pepper brings a bit of spice. Heavy cream makes the sauce rich, and butter adds smoothness. Finally, fresh basil gives a bright finish. When you gather these ingredients, you set the stage for a delicious meal. It’s all about balance and quality. Choose fresh spinach and good cheese for the best taste. Enjoy the process of making this dish from scratch! {{ingredient_image_1}} - First, make a mound with the flour on your clean surface. - Create a well in the center and crack three eggs into it. - Add one tablespoon of olive oil and a pinch of salt. - Using a fork, gently beat the eggs, then mix in the flour slowly. - When the dough gets too hard to mix with a fork, knead it with your hands. - Knead for about 5-7 minutes until the dough feels smooth and elastic. - Wrap the dough in plastic wrap and let it rest for 30 minutes. - In a bowl, mix one cup of ricotta cheese and one cup of chopped spinach. - Add half a cup of grated Parmesan cheese, a pinch of nutmeg, and black pepper. - Stir well until all the ingredients are combined. - Taste the filling and adjust the seasoning if needed. - After the dough rests, divide it into four equal parts. - Roll each part into thin sheets using a pasta maker or rolling pin. - Dust with flour to prevent sticking and aim for a thickness of about 1/16 inch. - Lay one sheet of pasta on a floured surface. - Use a teaspoon to place small mounds of filling about 2 inches apart. - Brush the edges of the pasta sheet with water to help seal it. - Carefully place another sheet on top and press down around each filling mound. - Cut into squares or your desired shapes with a pasta cutter or knife. - Seal the edges with your fingers or a fork. - Bring a large pot of salted water to a gentle boil. - Add the ravioli and cook for 4-5 minutes, or until they float. - Use a slotted spoon to transfer the cooked ravioli to a plate. - In a pan over medium heat, melt two tablespoons of butter. - Add one cup of heavy cream and bring it to a gentle simmer. - Let it thicken slightly for about 3-5 minutes. - Season with salt and pepper to taste. - Add the cooked ravioli to the cream sauce and gently toss to coat. - For a lovely presentation, serve the ravioli on a large plate. - Drizzle with extra cream sauce and garnish with fresh basil leaves. - Sprinkle some additional Parmesan cheese for a delicious finish. Resting the dough is key to great ravioli. It helps relax the gluten. When you knead the dough, do not overwork it. Overworking can make it tough. A smooth, elastic dough is what you want. After kneading, wrap it in plastic wrap. Let it rest for at least 30 minutes. This makes rolling it out much easier. You can add herbs or spices to the filling. Fresh basil or oregano adds great flavor. Feel free to experiment with different cheeses. Try adding feta or goat cheese for a twist. These changes can make the dish unique. Taste the filling before sealing. Adjust the seasoning if needed. To ensure the ravioli cook evenly, don’t crowd the pot. Boil a large pot of salted water. Add ravioli gently and let them float. This takes about 4-5 minutes. For serving, use a large plate. Drizzle extra cream sauce on top. Garnish with fresh basil leaves and more Parmesan for a beautiful touch. Pro Tips Use Fresh Ingredients: Fresh spinach and high-quality ricotta will elevate the flavor and texture of your ravioli. Chill the Filling: For easier handling, chill the filling for about 15 minutes before assembling the ravioli. Don't Overcrowd the Pot: Cook the ravioli in batches to prevent them from sticking together and ensure even cooking. Experiment with Sauces: While a cream sauce is delicious, try serving with a simple marinara or sage brown butter for variety. {{image_2}} To make a vegan version of creamy spinach ricotta ravioli, you can swap out cheese and cream. For the ricotta, use silken tofu blended with nutritional yeast and a bit of lemon juice. It gives a nice creamy texture. Instead of heavy cream, try using coconut cream or cashew cream. Both add richness and flavor without dairy. If you need a gluten-free option, you have a couple of choices. You can use gluten-free flour to make your pasta dough. Look for a blend that works well for pasta. Alternatively, you can buy pre-made gluten-free ravioli. Many stores offer these now, making it easy to enjoy this dish without the gluten. You can get creative with fillings. Try using mushrooms or roasted butternut squash for a twist. Both bring unique flavors and textures. For sauces, you don’t have to stick with cream. Marinara sauce adds a nice tang, while pesto brings a fresh herbal taste. Both options work great with the ravioli. To store uncooked ravioli, follow these tips: - Short-term storage: Keep ravioli on a floured tray. Cover them with a clean kitchen towel to avoid drying out. You can store them this way for up to 2 hours. - Freezing methods: For longer storage, freeze the ravioli on a tray for about 30 minutes. Once firm, transfer them to a freezer bag. This method prevents sticking. They can last in the freezer for up to 3 months. To keep cooked ravioli fresh, here are some best practices: - Best practices for refrigeration: Place the ravioli in an airtight container. Store them in the fridge for up to 3 days. Make sure they are cooled before sealing to avoid steam buildup. - Reheating tips: To reheat, put the ravioli in a pan over medium heat. Add a splash of water or cream to keep them moist. Heat gently for about 5 minutes until warmed through. How long can creamy spinach ricotta ravioli be stored? - Uncooked ravioli: Uncooked ravioli can be kept for 2 hours at room temperature or up to 3 months in the freezer. - Cooked ravioli: Cooked ravioli lasts about 3 days in the refrigerator. Always check for any signs of spoilage before eating. Making creamy spinach ricotta ravioli takes about 1 hour. You will spend around 30 minutes preparing the dough and filling. Cooking the ravioli takes an extra 4 to 5 minutes. You can enjoy your meal in no time! Yes, you can freeze homemade ravioli! To do this, lay the uncooked ravioli on a baking sheet. Make sure they do not touch each other. Freeze them for about 1 hour. Then, transfer the ravioli to a freezer bag. They will stay fresh for up to 3 months. To thaw, leave them in the fridge overnight or cook them from frozen. Just add a few extra minutes to your cooking time. A creamy sauce works best with spinach ricotta ravioli. You can use a simple butter and cream sauce. A light marinara or pesto also pairs well. If you want something richer, try a garlic cream sauce. Each option enhances the flavors of the ravioli. Yes, you can use store-bought pasta! It saves time and effort, especially if you’re busy. However, homemade pasta has a fresher taste and texture. Store-bought pasta may not hold the filling as well. If you choose store-bought, look for fresh pasta for the best results. In this blog post, we covered how to make creamy spinach ricotta ravioli from scratch. You learned about key ingredients like flour, ricotta, and fresh spinach. I shared step-by-step instructions for making the dough, filling, and sauce. You also gained tips for perfecting your ravioli and options for storage and flavor variations. Making fresh ravioli is fun and rewarding. With these methods, you can impress your family and friends with homemade pasta. Enjoy your cooking adventure!

Creamy Spinach Ricotta Ravioli

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

Ingredients
  

  • 2 cups all-purpose flour
  • 3 large eggs
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 cup ricotta cheese
  • 1 cup fresh spinach, chopped
  • 1 cup grated Parmesan cheese
  • 1 teaspoon nutmeg
  • 1 teaspoon black pepper
  • 1 cup heavy cream
  • 2 tablespoons butter
  • to taste fresh basil leaves for garnish

Instructions
 

  • Prepare the Pasta Dough: On a clean surface, make a mound with the flour and create a well in the center. Add the eggs, olive oil, and salt into the well. Using a fork, beat the eggs gently, then gradually incorporate the flour from the edges. Once it becomes difficult to mix with a fork, knead the dough with your hands for about 5-7 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
  • Make the Filling: In a mixing bowl, combine the ricotta cheese, chopped spinach, grated Parmesan cheese, nutmeg, and black pepper. Mix well until all ingredients are fully combined. Taste and adjust seasoning if necessary.
  • Roll Out the Dough: After resting, divide the dough into four equal parts. Roll out each part into thin sheets using a pasta maker or a rolling pin, dusting with flour to prevent sticking. Aim for a thickness of about 1/16 inch.
  • Assemble the Ravioli: Lay one sheet of pasta on a floured surface. Using a teaspoon, place small mounds of the filling about 2 inches apart on the sheet. Brush the edges of the pasta sheet with water, then carefully place another sheet on top, pressing down around the filling to remove any air pockets. Cut into squares or desired shapes using a pasta cutter or knife. Seal the edges with your fingers or a fork.
  • Cook the Ravioli: Bring a large pot of salted water to a gentle boil. Add the ravioli and cook for about 4-5 minutes or until they float to the top, indicating they are cooked. Using a slotted spoon, transfer the ravioli to a plate.
  • Make the Cream Sauce: In a pan over medium heat, melt the butter, then add the heavy cream. Bring it to a gentle simmer and allow it to thicken slightly for about 3-5 minutes. Season with salt and pepper to taste.
  • Combine and Serve: Add the cooked ravioli to the cream sauce and gently toss to coat.

Notes

Serve with extra cream sauce and fresh basil for garnish.
Keyword cream sauce, pasta, ravioli, ricotta, spinach