Homemade Spinach Ricotta Ravioli Recipe (Step-by-Step guide)

Prep Time: 1 10

Cook Time: 5

Resting time: 30

Total Time: 1 45

Course: Main Course, Pasta

Cuisine: Italian

Keyword: Cheese Ricotta Ravioli, Fresh homemade pasta, Homemade Ravioli, Ravioli

Difficulty: Moderate

Servings: people

Calories: 413kcal

Form a Well:
On a clean work surface, pile the flour into a mound and create a wheel l in the center. Crack the eggs into the well and add a pinch of salt.
Mix:
Whisk the eggs with a fork. Incorporate the flour from the edges of the wheel and incorporate it as you whisk.
Knead:
Use a bench scraper with cutting movements until all flour has been incorporated. Gather the dough together with your hands and start kneading. Knead firmly for about 8–10 minutes, until the dough becomes smooth and elastic.
Rest:
Cover the dough in a plastic wrap, place it in the refrigerator for 30 minutes. Alternatively you can cover it with a tea towel or an upside down bowl and live it at room temperature, away from any source of heat or cold air.

You will need to boil them 2-3 minutes in boiling water. Strain them with a spider, and place them in water and ice for them to keep the green color and get cold. Once cold, squeeze them very well and remove all the water.
Chop finely and mix with ricotta, Parmigiano, egg yolk, nutmeg, salt, and pepper.
Stir until smooth and refrigerate while you roll out the dough.

After you rested the dough for 30 minutes, divide it into 4 parts and cover them with a linen towel to prevent your dough to dry. With a rolling pin well-floured, start by rolling each piece from the center to the outer part on a floured countertop. When it reaches around 1/8 inch of thickness, the you are ready to use a pasta machine.
Use a pasta machine: and pass the dough through its rollers. I use the thickness of 0 at first, then I pass it to more times into thinner thickness. I usually proceed from 0 to 2, then 3, then 4 and then 6. By doing this, you will obtain the lasagna, which is a wide stripe of pasta.
Cut the sheets: At this point you need to cut your sheets into the desired shapes of pasta. Let’s learn how to make ravioli shape!

Lightly flour your ravioli mold. Shake the excess of flour. of Place one sheet of pasta on top of the ravioli mold, ensuring to fill each hole.
With a pastry bag, add a mounds of filling in each hole.
Place on top another sheet of pasta to close the ravioli. Using a rolling pin, press and roll to cut the excess of pasta.
Flip over your ravioli mold, and you have your ravioli.

Melt butter in a skillet over medium heat. Once dissolved, add sage leaves and sauté until fragrant.

Boil a large pot of salted water.
Add ravioli in batches and cook until they float (about 3–4 minutes).
Remove with a slotted spoon and add them to the serve immediately.
Toss the cooked ravioli in the sauce and sprinkle with more Parmigiano Reggiano.