Prep 40 mins
Cook 20 mins
This is Deee-licious and not at all difficult. A filling alternative to meat dishes. This is the "main" recipe. Please also refer to my Fresh Tomato Sauce recipe. I will also list a recipe for Homemade Pasta Sheets if you choose to go that route instead of purchasing them. *Both recipes to be published in next few days* I almost didn't post this as it's so long, but these are really fun to make and really not that hard.
To Make the Filling
- 1⁄2 lb spinach (fresh or frozen)
- 1⁄2 lb fresh ricotta cheese
- 1 tablespoon chopped garlic
- 2 tablespoons chopped shallots
- 1⁄4 cup extra virgin olive oil
- 1⁄2 cup grated provolone cheese
- 1 cup chopped mozzarella cheese
- salt and pepper
To Make the Ravioli
- 6 sheets fresh pasta (fresh or purchased at local gourmet store)
- 1⁄2 cup butter
- 1⁄4 cup parmesan cheese
- FILLING: Preheat oven to 350 degrees.
- Sauté spinach with garlic, shallots and olive oil.
- Chop and drain all the liquid from the spinach.
- In a bowl, place, spinach, Ricotta, Mozzarella and Provolone.
- Mix well until you get a firm texture.
- Add salt and pepper to taste.
- Roll out dough and cut into sheets of manageable length, approximately 16 inches.
- Do not roll out too many sheets at a time or the dough will begin to dry and be difficult to handle- trust me!
- Make a row of generous teaspoons of filling, 1 inch apart, across the center of 1 pasta sheet.
- Carefully fold the sheet in half toward you, matching the horizontal edges of the dough.
- Gently press the filling down with your fingertips.
- Press the dough down between each teaspoon of filling to enclose it.
- Ttrim off the edges of the dough and cut apart the ravioli.
- Gently crimp the edges of the ravioli with a fork.
- Lay the ravioli on a lightly floured bed sheet or tea towels and let dry at least 5 minutes before cooking.
- COOK: Bring a large pot of salted water to the boil and add ravioli (Very fresh pasta takes about 2 to 5 minutes to cook).
- Carefully drain the ravioli and transfer to a warm serving platter; top with tomato sauce and grated Parmesan cheese.
WOW! I made the spinach and cheese ravioli filling and stuffed it into the spinach ravioli dough from Spinach Ravioli With Chicken and Cheese Filling. So delicious! For sauce I just used a jar of classico florentine with a can of diced tomatoes thrown in. Anything other than a red sauce would have been too rich. Despite the several spoonfuls I ate while preparing them, I had a bit of left over filling. (see comments about dough from other recipe) If I had had 48 ravioli this would've been the perfect amount. It was far too good to let go to waste so my hubby scrambled some eggs for breakfast this morning and threw in some left over chopped broccoli with the ravioli filling and boy was it delicious. Thanks so much for the recipe!
Truly exceptional ravioli! The flavors in the filling blend just enough to hold together but not so much as to become bland. I didn't put the tomato sauce on them, I used an almond cream sauce. These will go well with any not-too-complicated sauce that won't overpower the subtle flavors of the filling.