Spinach and Ricotta Ravioli
 
Prep time
Cook time
Total time
 
Recipe type: Entree
Serves: 8
Ingredients
  • 2½ cups flour (half all purpose, half semolina)
  • 3 large eggs
  • Salt
  • 2 cups chopped, cooked spinach (squeezed dry)
  • 2 cups ricotta cheese
  • ½ cup grated Parmigiano cheese
  • Freshly grated nutmeg
  • Salt and pepper
Instructions
  1. Place flour on a board and make a well in the center. Crack the eggs into the well and sprinkle with a bit of salt. Start pulling the flour into the egg with a fork. Reserve a portion of the flour off to the side in case the dough is too sticky, and begin kneading the rest of the dough together until smooth, about 5-10 minutes. Cover with a towel and rest for 20 minutes before rolling and cutting.
  2. Combine spinach and cheese, using a fork to mix well. Season with nutmeg, salt, and pepper to taste. Place small teaspoons of filling at intervals across the top of the rolled out dough. Fold over and gently seal around each, then use a cutter to cut into separate ravioli. Place ravioli in salted boiling water for a few minutes until they rise to the top of the boiling water, then drain and serve with sauce of your choice and top with Parmigiano cheese.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2012/07/spinach-and-ricotta-ravioli/