Spinach Ricotta Ravioli
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.
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Instructions
- 1
Blanch spinach, squeeze dry, and finely chop.
- 2
Mix ricotta, spinach, parmesan, egg, and salt for filling.
- 3
Place small mounds of filling on one pasta sheet.
- 4
Brush edges with water, cover with another sheet, seal, and cut ravioli.
- 5
Boil in salted water for 3-4 minutes.
- 6
Toss cooked ravioli gently in melted butter to finish.
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