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Ravioli Recipe

Name: Dal Granos Ravioli Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 10 oz fresh spinach (or frozen, thawed & drained); 1 cups ricotta cheese (whole milk preferred); 1 cups parmesan cheese, finely grated; 1 each egg, large; 1 tsp nutmeg, freshly grated; 1 tsp salt; 0.5 tsp black pepper, freshly ground; 1 tbs olive oil (for sautéing); 24 each store-bought cheese or plain ravioli (fresh or refrigerated) OR fresh pasta sheets to assemble; 1 tbs salt (for pasta water); 2 tbs unsalted butter; 2 cloves garlic, minced; 1 each shallot, finely minced (or 1/4 small onion); 1 tbs all-purpose flour; 1 cups whole milk; 0.5 cups heavy cream; 0.75 cups grated parmesan cheese; 1 tsp lemon zest (optional, brightens flavor); 0.5 tsp salt; 0.5 tsp black pepper, freshly ground; 2 tbs freshly chopped parsley (for finishing); 0.25 tsp red pepper flakes (optional); 0.25 cups extra grated parmesan for serving; 1 tsp drizzle of good olive oil (optional)

Inspired by Dal Grano

Time50m

Serves4

with spinach and ricotta in cream sauce

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Ingredients

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Ravioli filling (if making fresh) / Filling for store-bought

10 oz fresh spinach (or frozen, thawed & drained)

1 cups ricotta cheese (whole milk preferred)

1 cups parmesan cheese, finely grated

1 each egg, large

1 tsp nutmeg, freshly grated

1 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

1 tbs olive oil (for sautéing)

Pasta

24 each store-bought cheese or plain ravioli (fresh or refrigerated) OR fresh pasta sheets to assemble

1 tbs salt (for pasta water)

Cream sauce

2 tbs Unsalted butter

2 cloves Garlic, minced

1 each shallot, finely minced (or 1/4 small onion)

1 tbs 00 bread flour

1 cups whole milk

1/2 cups Heavy cream

3/4 cups Grated Parmesan cheese

1 tsp lemon zest (optional, brightens flavor)

1/2 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

2 tbs freshly chopped parsley (for finishing)

1/4 tsp red pepper flakes (optional)

Finishing / optional garnish

1/4 cups extra grated parmesan for serving

1 tsp drizzle of good olive oil (optional)

Method

Ravioli filling (if making fresh) / Preparing filling for store-bought

If using fresh spinach: rinse and dry spinach. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add spinach in batches and cook, stirring, until wilted, about 2–3 minutes. If using frozen spinach: thaw and squeeze out excess water thoroughly. Transfer cooked spinach to a cutting board and finely chop.

Place chopped spinach in a clean towel or fine sieve and press or squeeze to remove as much liquid as possible. Excess moisture will make the filling runny.

In a mixing bowl combine drained spinach, ricotta, 1 cup grated Parmesan, egg, 1 teaspoon salt, 1/2 teaspoon black pepper and 1 teaspoon freshly grated nutmeg. Taste and adjust seasoning. The mixture should be cohesive but not watery. If too loose, add 1–2 tablespoons more grated Parmesan.

If using store-bought ravioli, skip assembly and reserve filling (if you want to augment or spoon some into opened ravioli). Otherwise proceed to assemble ravioli according to your pasta sheet instructions, using about 1 teaspoon to 1 tablespoon of filling per ravioli depending on size, sealing edges with a little beaten egg or water.

Boiling ravioli

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Lower ravioli into the water in batches so they have room; fresh ravioli will take 2–4 minutes to float and be tender; refrigerated may take 4–6 minutes. Cook until al dente and filled pockets are heated through.

Use a slotted spoon or spider to transfer cooked ravioli directly to the pan with the sauce (see below) to finish, reserving about 1/2 cup of the pasta cooking water.

Cream sauce

Sauté aromatics

In a wide sauté pan over medium heat melt 2 tablespoons butter. Add the minced shallot and cook until translucent, about 2–3 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to brown.

Make roux & add dairy

Sprinkle 1 tablespoon flour over the aromatics and stir constantly for 1 minute to cook the raw flour taste. Slowly whisk in 1 cup whole milk until smooth. Add 1/2 cup heavy cream and continue to whisk until the mixture begins to thicken, 3–4 minutes. If the sauce gets too thick, whisk in up to 1/4 cup reserved pasta water or additional milk to reach desired consistency.

Finish the sauce

Lower heat to low and stir in 3/4 cup grated Parmesan until melted and smooth. Add 1 teaspoon lemon zest (optional), 1/2 teaspoon salt, 1/2 teaspoon black pepper and 1/4 teaspoon red pepper flakes if using. Taste and adjust seasoning. Stir in 2 tablespoons chopped fresh parsley.

If you prefer a silkier, slightly lighter sauce, fold in 2–3 tablespoons of the prepared spinach-ricotta filling (or a spoonful of whole ricotta) to add body and flavor.

Combine and finish

With the sauce at low simmer, gently add the drained ravioli to the pan in a single layer. Spoon sauce over each ravioli so they’re evenly coated. If needed, add reserved pasta water, 1 tablespoon at a time, to thin and help sauce cling to the pasta.

Cook together 1–2 minutes to allow flavors to marry and ensure ravioli are heated through. Avoid stirring vigorously to prevent tearing.

Turn off the heat. Stir in remaining 1–2 tablespoons chopped parsley and a drizzle of good olive oil, if desired. Transfer to warmed plates or a shallow bowl.

Finish with extra grated Parmesan to taste and a pinch of black pepper or red pepper flakes. Serve immediately.