Spinach Ricotta Ravioli Recipe
parmesan broth, sweet corn, roma tomato
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Ingredients
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Pasta Dough
Filling
Broth and Garnish
Method
Pasta Dough
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the eggs and olive oil. Mix together until a dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for at least 30 minutes.
Filling
- 3
Prepare the Filling
In a pan over medium heat, sauté the fresh spinach until wilted. Allow to cool slightly, then chop finely.
- 4
Mix the Filling
In a mixing bowl, combine the chopped spinach, ricotta cheese, parmesan cheese, nutmeg, salt, and black pepper. Mix until well combined.
Broth and Cooking Ravioli
- 5
Prepare the Broth
In a large pot, combine water and parmesan cheese. Bring to a simmer over medium heat and season with salt and black pepper to taste. Let simmer for about 15 minutes.
- 6
Roll Out the Dough
On a floured surface, roll out the pasta dough to about 1/16 inch thickness. Cut into squares or circles, depending on your preference for ravioli.
- 7
Fill the Ravioli
Place a tablespoon of filling in the center of each pasta square. Moisten the edges with water, fold over, and press to seal tightly.
- 8
Cook the Ravioli
Carefully add the ravioli to the simmering broth. Cook for about 3-4 minutes, or until they float to the surface. Remove with a slotted spoon.
- 9
Prepare Garnish
In a separate pan, lightly sauté the sweet corn and diced roma tomatoes until heated through. Set aside.
Serving
- 10
Plate the Dish
In bowls, ladle the parmesan broth, add the cooked ravioli, and top with sautéed sweet corn and diced tomatoes. Garnish with fresh basil.