Spinach Ricotta Ravioli
Quick answer
Spinach ricotta ravioli is made by placing mounds of a filling - ricotta cheese, blanched and squeezed spinach, Parmesan, and egg - onto fresh pasta sheets, then sealing...
What makes this special
- Fresh pasta seals around spinach-ricotta filling and three minutes in boiling water leads into browned butter.
- Pressing air outward while sealing prevents bursting in boiling water
- Squeezing spinach by hand keeps the filling firm so the pasta sheets hold
Key ingredients
Core cooking flow
- 1 Blanch 180 g spinach in boiling water for about 30 seconds, just until wilted, then rinse in cold water.
- 2 Put 250 g ricotta, the chopped spinach, 50 g Parmesan, 1 egg, and salt in a bowl.
- 3 Lay out one fresh pasta sheet from the 300 g portion and spoon the filling i...
Spinach ricotta ravioli is made by placing mounds of a filling - ricotta cheese, blanched and squeezed spinach, Parmesan, and egg - onto fresh pasta sheets, then sealing and cutting individual pieces. Squeezing every drop of water from the blanched spinach is non-negotiable; wet filling loosens the seal and causes the ravioli to burst in boiling water. When pressing the top sheet down, working from the filling outward pushes trapped air to the edges, and a firm seal along the border keeps each piece intact during cooking. A quick boil of three to four minutes in salted water is all the thin pasta needs - overcooking turns it mushy. Tossing the cooked ravioli gently in melted butter lets the fat coat each piece without tearing the delicate dough, and the butter's richness rounds out the mild ricotta and earthy spinach.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Blanch 180 g spinach in boiling water for about 30 seconds, just until wilted, then rinse in cold water.
Squeeze it several times by hand until no water drips, then chop it finely so the filling stays firm.
- 2Season
Put 250 g ricotta, the chopped spinach, 50 g Parmesan, 1 egg, and salt in a bowl.
Mix until the cheese is evenly loosened and no large dry clumps remain, but stop before the filling turns runny.
- 3Heat
Lay out one fresh pasta sheet from the 300 g portion and spoon the filling into small mounds with space between them.
Work before the pasta edges dry out, since dry dough seals poorly and can split in boiling water.
- 4Control
Brush a thin layer of water around each mound and along the pasta edges.
Cover with the second sheet, then press from around the filling outward to push out trapped air and make a tight seal.
- 5Control
Cut the ravioli along the sealed lines.
Salt the boiling water and cook them over medium-high heat for 3 to 4 minutes, lifting them out as soon as they float and the pasta looks tender but still intact.
- 6Finish
Melt 25 g butter in a pan over low heat until the foam settles.
Add the drained ravioli and turn them gently with a spoon so they are coated without tearing, then serve while warm.
After the steps
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