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🍝 Homemade Ravioli with Spinach and Ricotta Filling

671 kcal · 30 min · 4 servings

Homemade Ravioli with Spinach and Ricotta Filling Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Mound the flour onto a clean work surface.
  2. 2. Press a well into the center of the flour with your palm.
  3. 3. Add the whole eggs, the egg yolks, the oil, and the salt into the well.
  4. 4. Whisk the ingredients in the well together initially using a fork.
  5. 5. Then knead the mixture with your hands until it forms a smooth dough.
  6. 6. Wrap the dough tightly in plastic wrap.
  7. 7. Store the dough in the refrigerator for 1 hour.
  8. 8. Pick out any tough stems from the spinach.
  9. 9. Wash the spinach thoroughly under running water.
  10. 10. Bring a pot of salted water to a boil.
  11. 11. Add the spinach to the boiling water for about 2 minutes.
  12. 12. Drain the spinach and immediately rinse it with cold water.
  13. 13. Let the spinach drain well.
  14. 14. Squeeze the spinach firmly with your hands to remove remaining liquid.
  15. 15. Finely chop the spinach with a knife.
  16. 16. Mix the chopped spinach with the ricotta.
  17. 17. Add the spices and the Parmesan to the filling.
  18. 18. Stir the filling well until all ingredients are combined.
  19. 19. Divide the dough into two equal parts.
  20. 20. Dust the work surface with a little flour.
  21. 21. Roll out the first part of the dough thinly.
  22. 22. Place small mounds of filling onto the dough.
  23. 23. Maintain a distance of 3 cm between the fillings.
  24. 24. Carefully place the second sheet of dough on top.
  25. 25. Press the dough firmly around the filling.
  26. 26. Cut the ravioli into small squares using a pastry wheel.
  27. 27. Bring a pot of salted water to a boil.
  28. 28. Cook the ravioli in the water for 4 to 6 minutes.
  29. 29. Peel the garlic cloves.
  30. 30. Finely chop the garlic.
  31. 31. Heat oil in a pan.
  32. 32. Sweat the garlic until translucent in the hot oil.
  33. 33. Add the tomatoes to the pan.
  34. 34. Season the sauce with salt and pepper.
  35. 35. Simmer the sauce over medium heat for 10 minutes.
  36. 36. Wash the basil.
  37. 37. Shake the basil dry.
  38. 38. Pluck the basil leaves off the stems.
  39. 39. Stir the basil leaves into the sauce.
  40. 40. Lift the ravioli out of the water with a slotted spoon.
  41. 41. Let the ravioli drain well.
  42. 42. Toss the ravioli with the seasoned sauce.
  43. 43. Plate the pasta.
  44. 44. Sprinkle the dishes with fresh Parmesan shavings.
  45. 45. Serve the ravioli immediately.

Nutrition per serving