Spinach And Artichoke Ravioli Recipe
Toasted St. Louis style, tangy ranch sauce
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Ingredients
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Pasta and Filling
Method
Preparation and Cooking
- 1
Make the Pasta Dough
In a large bowl, combine the flour and a pinch of salt. Make a well in the center and add the eggs. Gradually mix the flour into the eggs until a rough dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- 2
Prepare the Filling
Blanch the fresh spinach in boiling water for 1-2 minutes, then drain and chop finely. In a mixing bowl, combine the spinach, chopped artichoke hearts, ricotta cheese, grated Parmesan, minced garlic, salt, and black pepper. Mix until well combined.
- 3
Roll Out the Dough
Divide the rested dough into four pieces. Roll out each piece thinly using a pasta machine or a rolling pin until it is about 1/16 inch thick.
- 4
Assemble the Ravioli
Place teaspoons of filling about 1 inch apart on half of the rolled-out pasta sheets. Brush the edges with water, fold the other half over, and press down to seal. Cut into squares or desired shapes.
- 5
Cook the Ravioli
Bring a large pot of salted water to a boil. Gently drop the ravioli into the boiling water and cook for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon.
- 6
Prepare the Ranch Sauce
In a bowl, combine ranch dressing with a splash of lemon juice and a pinch of salt and pepper to taste. Mix until smooth.
- 7
Serve
Serve the cooked ravioli toasted (optional) with the tangy ranch sauce drizzled over the top.
