Spinach And Artichoke Ravioli Recipe
Recipe information
Make Spinach And Artichoke Ravioli in just 1h . Toasted St. Louis style, tangy ranch sauce
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Pasta and Filling
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.
Local Coupons
No local coupons found for this recipe's ingredients.