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
- 1
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
- 2
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.
- 3
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
- 4
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).
- 5
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
- 6
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
- 7
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.
- 8
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
- 9
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.
