Friday, February 27

Homemade Spinach & Ricotta Ravioli

Buying fresh pasta at the store makes it quick and easy to make ravioli at home

Homemade Spinach and Cheese Ravioli

I love keeping ravioli in my freezer for quick weeknight meals. There are some great store-bought options for ravioli at most supermarkets now, but it's easy and fun to make your own. We had some leftover spinach pasta sheets from a lasagna we cooked with our friends the other weekend and we repurposed them into this recipe for spinach and ricotta ravioli. Mixing the filling only takes a couple minutes and then it's all about assembling the ravioli. I like to make large raviolis because it looks dramatic and it takes less time than making a lot of small ones. This is a great project to do with another person, especially kids. Spend an afternoon and crank out a huge batch that you can freeze and keep on hands for multiple meals.

Note: If freezing your ravioli, set them out in a single layer on a lined baking sheet and freeze completely. Then transfer the frozen ravioli to a baking sheet. If you put the fresh raviolis in a bag in the freezer, they will completely stick together.

Related Recipes:
- Spinach & Ricotta Stuffed Shells
- Butternut Squash Ravioli with Sage Brown Butter
- Best Three-Ingredient Tomato Sauce

Homemade Spinach & Ricotta Ravioli:
- 1 lb. fresh pasta sheets, preferably spinach pasta
- 2 eggs
- 1/3 c. steamed spinach (fresh or de-frosted)
- 1 c. ricotta cheese
- 1/4 c. grated parmesan cheese
- kosher salt
- black pepper

  • Wrap the spinach in a clean kitchen towel and wring out as much liquid as possible out of the spinach.
  • Mix together the spinach, ricotta, parmesan, 1 egg, and a large pinch of salt and pepper in a bowl.
  • In another small bowl, whisk together the remaining egg and a splash of water until combined.
  • Lay out a sheet of pasta on a flat surface and drop tablespoons of the filling 3"-4" apart.
  • Brush some of the beaten egg around each spoonful of filling, then carefully lay another sheet of pasta on top.
  • Use your fingers to press the pasta around the filling to form a seal, then cut the raviolis into squares.
  • Repeat the process to make the remaining ravioli.
  • To cook, bring a large pot of water to a low boil and season with salt. Carefully add the ravioli and cook 2-3 minutes for fresh and 5-7 minutes for frozen.

Makes about twenty ravioli