An authentic Italian classic, ricotta and spinach ravioli is a favorite in our family. The combination of the creamiest cheese with the texture of spinach and the flavor of nutmeg and black pepper is just perfection.
To make these ravioli you will need the best ricotta cheese you can find, fresh spinach and a great handcrafted rolling pin. Of course you can decide to roll out the pasta dough with a pasta machine (the Marcato brand is our favorite), but nothing beats the texture of fresh pasta rolled out by hand.
Spinach and Ricotta Ravioli
- 100 gr fresh ricotta cheese
- 100 gr fresh spinach
- 40 gr parmigiano reggiano, grated
- salt and black pepper
- extra virgin olive oil
- pasta dough
Start by preparing the fresh pasta dough according to your favorite recipe. Set the pasta dough aside.
Cover the bottom of a pan with extra virgin olive oil and when the oil is hot, add the spinach leaves. Cover with a lid, lower the heat to a minimum and cook until soft (add a few spoons of water if necessary). Remove from heat and let cool.
Place the spinach in a colander and press with your hands so that all the water is removed.
With a knife (don’t use a food processor) finely cut the spinach leaves.
Place the spinach in a bowl, then add the ricotta cheese and the grated parmigiano reggiano. Season with grated nutmeg, salt and pepper.
Use this mixture to fill your ravioli. When ready, cook your spinach and ricotta ravioli in salted boiling water.
Serve with burro e salvia or with roasted tomatoes.