Spinach & Ricotta Ravioli Recipe

Make dough

Mound the flours on a clean work surface and make a large well. Crack the eggs into the well, add olive oil and salt. Using a fork, gently whisk eggs, gradually incorporating flour from the inner walls until a shaggy dough forms.

Knead

Knead the dough for 8–10 minutes until smooth and elastic. If dough is sticky, add up to 1 tbs extra flour; if too dry, wet your hands with a little water. Form into a ball, wrap in plastic, and rest at room temperature for 30 minutes.

Prepare spinach

If using fresh spinach: wash, wilt in a dry skillet over medium heat for 2–3 minutes until collapsed, then transfer to a bowl to cool. If using frozen: fully thaw and squeeze out excess liquid. Once cool, chop finely and squeeze any remaining moisture using a clean kitchen towel or paper towels.

Cook garlic

Warm 1 tsp olive oil in a small pan over medium heat, add the minced garlic and cook 20–30 seconds until fragrant but not browned. Remove from heat and let cool slightly.

Combine filling

In a bowl combine the chopped, drained spinach, ricotta, 1/2 cup grated Parmesan, egg yolk, cooled garlic, nutmeg, 1/2 tsp salt and 1/4 tsp pepper. Mix thoroughly and taste; adjust seasoning. The mixture should be moist but not watery—if too wet, stir in a tablespoon of extra cheese or a pinch of fine breadcrumbs.

Start the sauce

Heat 2 tbs olive oil in a medium saucepan over medium heat. Add the chopped shallot and cook for 3–4 minutes until translucent. Add the minced garlic and cook another 30 seconds until fragrant.

Add tomatoes

Add the canned tomatoes and their juices to the pan. Crush the tomatoes with a spoon or potato masher for a smoother sauce. Stir in the tomato paste, salt, pepper and sugar (if using). Bring to a gentle simmer.

Simmer

Simmer uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens to a loose but clingy consistency. Tear in basil leaves during the last 2 minutes. Adjust seasoning to taste and keep warm over very low heat.

Roll out dough

Divide rested dough into 4 pieces. Keep pieces you are not working with covered. Flatten one piece and run through a pasta machine on the widest setting or roll with a rolling pin to about 1/16–1/8 inch (very thin but not transparent in places). Gradually reduce thickness settings until you have long sheets roughly 7–8 inches wide.

Portion filling

Place teaspoon-sized mounds of filling (about 1 tsp or 8–10 g each) spaced about 1½ inches apart in rows down the sheet. Brush around each mound lightly with water or beaten egg white to help seal.

Form ravioli

Lay a second sheet of pasta over the top, pressing gently around each mound to remove air and seal. Use a ravioli cutter, pastry wheel or knife to cut between pockets into individual ravioli. Press edges firmly to ensure a good seal. If dough is uneven, trim edges and press to seal.

Boil

Bring a large pot of salted water (1 tbs coarse salt) to a rolling boil. Gently add ravioli in batches (do not overcrowd). Cook fresh ravioli 2–4 minutes; they are done when they float and the pasta is tender. Use a slotted spoon to transfer cooked ravioli to a warmed serving pan.

Finish in butter and sauce

Warm 2 tbs butter in a skillet over medium-low. Add a few spoonfuls of pomodoro to the butter to loosen, then add the cooked ravioli and gently toss for 1 minute to coat and heat through. This helps the sauce adhere and gives a glossy finish.

Divide ravioli among plates or a family-style dish. Spoon additional pomodoro sauce over each portion. Sprinkle with 1/2 cup grated Parmesan and garnish with fresh basil leaves. Serve immediately.