Spinach Ricotta Ravioli Filling:
1 1/2 cups whole milk ricotta
1 egg
1/3 cup FRESH grated Parmesan cheese
Salt and pepper
1 frozen container chopped spinach. Thawed and drained.
Mix together all ingredients, use salt and pepper to taste. Refrigerate until ready to fill ravioli.
Pasta
You will need:
3 1/2 cups of "00" Italian flour
(You can use regular flour, but 00 has less gluten which makes the pasta not so "doughy")
6 eggs ROOM TEMPERATURE
Lets get started. I used my kitchen aid mixer (the second love of my life) to make the dough. If you don't have one, just make a pile of the flour with a well in the middle. Add eggs in the middle and slowly start to incorporate the ingredients.
If using a stand mixer, attach the dough hook. Then add half the flour and half the eggs. Put on low speed to mix. When it looks like they are mostly combined, add the remaining flour and eggs.
The dough might start to look crumbly. That's ok.
Keep mixing!
When the dough sticks the hook and all is combined, remove and sit it on a floured surface.
Start kneading the dough. You do not want it to be sticky, because you will never be able to shape it. I added quite a bit of flour during the kneading process. Push the dough down with both hands, and push away from you. Repeat until it is shiny, smooth and satiny. Now wrap the dough in cling wrap tightly, set aside and let rest for about 30-35 minutes.
After the dough has rested, it's time to get started on your ravioli!
You definitely do not need a pasta maker, it's just more work with a rolling pin. You will want the dough as thin as you can get it!
I used an Atlas 150 (thanks for the gift Dad!) and it was super easy and got the job done quickly.
• Cut your dough into 4 sections
• Use a rolling pin to flatten out the dough so it fits into the pasta machine
• Begin turning the handle to get the machine rolling on the widest setting.
Roll the dough about 2 times through each setting. Just keep making the settings thinner until you can almost see through the dough! The pasta will double in size when boiled, so that's why it needs to be paper thin.
Now lets make those raviolis!
Take the filling out of the fridge and set aside.
Take the pasta sheets and lay them on a well floured surface so it doesn't stick.
Cut the dough into large squares. Each square will equal 1 ravioli.
Fill each square with 1 teaspoon of filling. Fold over and gently tap around the edges to remove the air from the inside.
Trim the edges evenly with a knife and use a fork to seal the outside.
On a foiled baking sheet, sprinkle corn meal so the pasta does not stick.
Repeat until you have the desired amount of ravioli. I did 16 for 2 people....but the next day I wish I had done more so I had left overs!
Now lets get saucy! I wanted a light, creamy tomato sauce. I didn't want a heavy sauce to over power the ravioli.
Tomato Cream Basil Sauce
You will need:
1 can crushed tomatoes
1 tablespoon ricotta cheese
1 tablespoon heavy cream
1 teaspoon sugar
2 tablespoon chopped, fresh basil
1/3 cup grated, fresh Parmesan cheese
Salt and pepper to taste
4-5 cloves of minced garlic
Heat a large sauce pan on medium and drizzle about 3 tablespoons of extra virgin olive oil.
Add garlic and sauté until fragrant.
Add the crushed tomatoes, ricotta, cream, basil, sugar, cheese and salt and pepper.
Stir and cook on low flame for about 30 minutes. Taste to see if you need more seasoning.
Cooking the pasta:
Boil a large pot of salted water. Start to cook the ravioli in small groups so they do not stick together. Cook for about 7 minutes. Gently remove with a hand strainer and serve with sauce!
This recipe was so fresh and delicious! It was well worth the work!!! Enjoy!
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