Spinach Ravioli Recipe

Cook and drain spinach

Bring a large pot of water to a boil. Blanch the packed spinach in batches for 30–45 seconds until wilted. Drain and immediately transfer to an ice bath to stop cooking. Squeeze out as much water as possible from the cooled spinach using clean kitchen towels or cheesecloth; you should end with about 1/2 cup tightly packed cooked spinach. Finely chop the drained spinach and set aside.

Prepare filling

In a medium bowl combine the chopped squeezed spinach, 1 cup ricotta, 1/2 cup shredded Gruyère, 1/2 cup shredded White Cheddar, 1/4 cup grated Parmesan, the egg, 1/4 tsp grated nutmeg, 3/4 tsp kosher salt and 1/4 tsp freshly ground black pepper. Mix until homogenous and slightly stiff—chill in the refrigerator 20–30 minutes to firm up the filling for easier portioning.

Make dough

On a clean work surface mound the 2 cups all-purpose flour and 1/2 cup semolina, make a well in the center and add 3 whole eggs, 1 tbs olive oil and 1/2 tsp salt. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms, then knead by hand for 8–10 minutes until smooth, elastic and slightly tacky. If dough is too dry add up to 1 tsp water; if too sticky add a little flour. Wrap tightly in plastic and rest at room temperature 30 minutes.

Roll and sheet pasta

Divide rested dough into 4 pieces. Keep pieces covered. Roll or machine-sheet each piece into long sheets about 1.5–2 mm thick (thin enough to see your hand through but not tearing). Lightly dust with semolina to prevent sticking.

Form ravioli

Lay one pasta sheet on a lightly floured surface. Place small mounds (about 1 tablespoon) of chilled filling at 1.5–2 inch intervals. Brush a little water or beaten egg around the filling mounds to seal. Place a second sheet over the first and press around each mound to remove air and seal edges. Use a pasta cutter or knife to cut individual ravioli, pressing edges to ensure a tight seal. Crimp edges with a fork if desired. Place finished ravioli on a floured tray; repeat with remaining dough and filling. Chill for 10 minutes to set.

Prepare roux and béchamel

In a medium saucepan melt 2 tbs unsalted butter over medium heat. Whisk in 2 tbs flour and cook for 1–2 minutes without browning to form a blond roux. Gradually whisk in 1 cup warmed whole milk and 1/4 cup warmed heavy cream, smoothing any lumps. Bring to a gentle simmer and cook, whisking, until the sauce thickens and coats the back of a spoon (about 4–6 minutes).

Finish Mornay

Reduce heat to low. Stir in 1/2 cup shredded Gruyère, 1/4 cup shredded White Cheddar and 2 tbs grated Parmesan until melted and smooth. Whisk in 1/4 tsp Dijon mustard, 1/8 tsp ground white pepper and a small pinch of freshly grated nutmeg. Taste and season with salt as needed. Keep warm on very low heat, stirring occasionally; if too thick, loosen with up to 1–2 tbs milk.

Cook ravioli

Bring a large pot of salted water (1 tbs coarse sea salt) to a rolling boil. Add ravioli in batches (do not overcrowd). Fresh ravioli will float and be tender after 2–3 minutes; cook an additional 30–60 seconds after they float to ensure filling is hot and set. Use a slotted spoon to transfer cooked ravioli directly into a warm pan with 1 tbs unsalted butter and 1 tbs olive oil; gently toss for 30 seconds to coat and add a sheen.

Plate with Mornay

Place 4 ravioli on warmed plates. Spoon warm creamy Mornay sauce over each portion (about 1/4 cup sauce per 4 ravioli serving). Garnish with thinly sliced basil, a light grating of lemon zest if using, and 2 tbs extra Parmesan. Finish with a small crack of black pepper. Serve immediately.

Make-ahead and notes

Ravioli can be assembled and frozen on a tray until firm, then transferred to a sealed bag for up to 1 month. Cook from frozen, adding an extra 1–2 minutes to cooking time. The Mornay sauce keeps refrigerated for 2 days; rewarm gently and whisk before using.