Ravioli with spinach and ricotta in tomato cream sauce is one of the main classic dishes in Italian cuisine. It is well known and originated in the 14th century and it has always been a popular pasta dish.
Make everything from scratch!
Here is an overview of the recipes you need to realise this 100% homemade recipe! You can start prepping one day in advance to make it really easy.
- Our preserved lemon or lemon confit takes only 20 minutes with our quick microwave technique. You can make this best one day in advance.
- Homemade ricotta cheese will keep you busy for a maximum 30 minutes.
- Tomato sauce is another stress free recipe which might also be already prepped in your freezer!
- Making the pasta takes a little longer because the required resting time but with the right technique and tools it will be fun to make.
Once you can make pasta, you can then start to prepare less traditional variations with an endless range of ingredients. Besides ravioli, there is also the possibility to make tortellini, cannelloni and other fresh pasta dishes.
Traditional ricotta and spinach ravioli
- 250 gr fresh pasta dough with semolina
- 400 gr fresh spinach
- 150 gr fresh ricotta
- ¼ pc preserved lemon zest
- 500 ml tomato sauce
Prepare the filling
- Dice the preserved lemon zest and place in cold water for 20 minutes.
- Give the fresh spinach a quick stir-fry and place in a colander to cool down and drain the excess water.
- Finely chop the drained spinach and gently combine with the fresh ricotta and diced lemon. Season to taste with salt, pepper and grated nutmeg.
Prepare the ravioli dough
- Flatten the dough by hand and pass it through the thickest setting (10) of your pasta machine, keep running it through the machine until size 6 setting to obtain a long rectangle.
- Fold the rectangle into three, turn a quarter clockwise and repeat the same from setting 10 to 6.
- Start this process a third time and pass it gradually from 10, 8, 6, 4, until setting 2.
- Lay the sheet flat on a working station.
Fill the ravioli
- Spoon a small amount of spinach-ricotta filling on the pasta sheet and fold.
- Seal the edge of the ravioli with your fingers, press gently to squeeze out the air.
- Leave the fresh ravioli on a wooden chopping board, dusted with flour.
- Cook the fresh spinach-ricotta ravioli in salted boiling water for 4-5minutes; then drain the water.
- Meanwhile, warm the tomato sauce to serve with the ravioli. Crumble some fresh ricotta to garnish.
- This technique of rolling out the fresh pasta dough will give a firm and a super smooth texture.
- The thickness of the pasta dough should be 1mm, you should almost be able to look through the pasta sheet.
- The cooking time of the ravioli depends on the thickness of the pasta dough.
- Before serving the ravioli, you can sauté the ravioli with “noisette” butter and sage.