Ravioloni alla Fiorentina Recipe
handmade ravioli stuffed with spinach & ricotta, pomodoro, crispy pancetta
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Ingredients
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General
Ravioli Dough
Spinach and Ricotta Filling
Pomodoro Sauce
Crispy Pancetta Garnish
Method
Prepare the Pasta Dough
Make the Pasta Dough
In a large mixing bowl or on a clean surface, create a mound of 2 cups of all-purpose flour. Make a well in the center and add 3 large eggs and a pinch of salt. Using a fork, begin to incorporate the flour into the eggs, slowly drawing the flour from the edges until a dough forms. Knead the dough for 10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
Prepare the Filling
Cook the Spinach
In a skillet over medium heat, add 1 tablespoon of olive oil and sauté 12 ounces of fresh spinach until wilted, about 3–4 minutes. Let it cool, then squeeze out excess moisture and finely chop.
Mix the Filling
In a mixing bowl, combine the chopped spinach with 1 cup of ricotta cheese, 1/4 cup of grated Parmesan cheese, 1 egg, salt, pepper, and a pinch of nutmeg. Stir until well blended and set aside.
Assemble the Ravioloni
Roll Out the Dough
Divide the pasta dough into two equal parts. Using a pasta machine or rolling pin, roll each piece out into thin sheets (about 1/16 inch thick).
Fill the Ravioloni
Place teaspoons of the ricotta-spinach filling spaced 2 inches apart on one sheet of pasta. Cover with the second sheet of pasta, pressing around each mound of filling to seal. Cut into individual squares using a pasta cutter or knife. Press the edges with a fork to ensure they’re sealed. Let rest on a floured surface.
Cook the Ravioloni
Boil the Pasta
Bring a large pot of salted water to a boil. Carefully add the ravioloni and cook for 3–5 minutes until they float to the top and are cooked through. Remove with a slotted spoon and set aside.
Prepare the Sauce and Garnish
Make the Pomodoro Sauce
In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add 2 minced garlic cloves and cook until fragrant. Add 2 cups of crushed tomatoes, salt, pepper, and a pinch of sugar. Simmer for 15–20 minutes, stirring occasionally.
Crisp the Pancetta
In a skillet over medium heat, cook 1/2 cup of diced pancetta until golden and crispy, about 5–7 minutes. Drain on paper towels.
Assemble the Dish
Serve the Ravioloni
Spoon some pomodoro sauce onto each plate. Arrange the hot ravioloni on top, spoon over additional sauce, and sprinkle with crispy pancetta. Finish with a grating of Parmesan cheese if desired. Serve immediately.
