Spinach and ricotta ravioli...

Spinach and ricotta ravioli is one of the most looked up recipes on-line... well, I'm not surprised there! It's very nice, delicious and not so difficult dish to make, though a little bit time consuming. This is a perfect idea for a romantic lunch/dinner for two, and you wouldn't really have to make a huge batch then, but a dinner for 10 or more people, not so easy, as you would have to spend a good party of your day in the kitchen... This is definitely better, than any shop bought version!

How to make it...
Pasta dough:
- 80 g plain flour
- 20 f strong flour
- 1 large egg
- pinch of salt
The above quantities are for one portion (one person), multiply by the amount of people you'll be feeding.

- 400 g spinach leaves, or Swiss chard
- 250 g ricotta cheese
- 1 egg
- pinch of freshly grated nutmeg
- black pepper

- 50 g butter
- 4 sage leaves, shredded
- 50 g parmesan, freshly grated


First make the pasta dough. Put both flours and salt in a bowl. Mix well. Make a well in the centre and add the egg. The dough should be elastic and not sticky. Knead the dough for about 5 minutes and then place in a bowl covered with cling film for 30 minutes before rolling it out.
While the dough is resting, prepare the filling. Rinse the spinach and put in a saucepan. Cover and cook for about 5 minutes until softened.

Drain the spinach, squeeze all the water out and chop finely. In a large mixing bowl mix together the chopped spinach, ricotta and egg. Season with nutmeg, salt and freshly ground pepper.
Put the pasta dough on a lightly floured surface and roll as finely and evenly as possible (use a pasta machine if you have one). Roll into strips about 4 inches wide.
Shape small balls of the spinach filling and place them on the pasta strips about 5cm apart. Moisten the edges with water and cover with another strip of pasta. Press the pasta sheets together around the filling, sealing firmly. Cut into ravioli using a pastry wheel or sharp knife or a glass (like my Hubby). 
Bring a large saucepan of salted water to the boil. Add the ravioli and cook for 4-6 minutes until 'al dente'. Drain.

Meanwhile, in a small frying pan melt the butter and add the sage leaves. Toss the ravioli with the sage butter and sprinkle with Parmesan cheese. Serve.      


You may also like:

          pasta and broccoli salad with asian style dressing 


  1. This ravioli looks great, and I love that you made your own ricotta. I love making cheese...or the idea of making cheese since I've only done it once! I'm interested in knowing what strong flour is in Ireland. Do you know if it's like semolina flour or bread flour?

    1. Hi Emily,
      making your own ricotta is very easy so I encurage you to try it. Strong flour in Ireland is the bread flour. You could also use durum flour as well.
      Pozdrawiam, Anula.

    2. Ricotta is the cheese I made, and it was easy. I just haven't done it since. Bread flour. Thanks. I figured that's what it was since it has a higher gluten content.


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Pozdrawiam, Anula.