An authentic Italian recipe from our kitchen to yours. Buon
Appetito!
Ingredients for the Pasta
- 1/2 recipe of our Homemade Pasta for Cannelloni and Lasagna or your favorite fresh pasta
Ingredients the Spinach and Ricotta filling
- 10 ounces spinach, chopped
- 8 ounces ricotta
- 1/3 cup Parmigiano Reggiano cheese, grated
- 1/8 teaspoon nutmeg
- Salt and pepper
Directions
1.
Prepare
the
recipe
for
the
pasta
according
to
the
instructions,
cover
and
then
set
it
aside
and
allow
it
to
rest.
2.
Add
2
tablespoons
of
water
to a
sauté
pan
and
place
it
over
medium
heat.
Add
the
chopped
spinach
to
the
pan,
cover
and
allow
the
spinach
to
cook
for
about
3 -
5
minutes,
stirring
occasionally.
The
spinach
is
finished
when
it
has
lightly
wilted
but
remains
a
vibrant
green.
3.
Once
the
spinach
has
finished
cooking,
remove
it
from
the
heat
and
allow
it
to
cool
for
about
10 -
15
minutes.
4.
When
the
spinach
has
cooled,
place
it
in a
fine
mesh
strainer
and
press
it
to
drain
off
any
excess
water.
Place
the
drained
spinach
in a
mixing
bowl.
5.
Add
the
ricotta,
Parmigiano
and
nutmeg
into
the
bowl
with
the
spinach
and
mix
thoroughly
to
combine.
6.
Taste
the
mix
and
add
salt
and
pepper
to
your
taste.
7.
Now
it
is
time
to
stuff
the
ravioli.
If
using
a
ravioli
form,
roll
the
pasta,
stuff
and
close
the
ravioli
according
to
the
instructions
for
the
form.
If
you
are
making
ravioli
free
handed,
roll
out
the
pasta
on a
floured
work
surface
into
ribbons
about
5
inches
wide
and
as
long
as
necessary
(if
you
are
using
a
pasta
machine,
extend
the
pasta
as
wide
and
as
long
as
the
machine
makes
it).
Have
a
small
bowl
of
water
near
your
workspace
in
order
to
seal
the
pasta.
8.
Spoon
1
generous
teaspoon
of
the
spinach
and
ricotta
filling
about
1
inch
from
the
bottom
and
left
edges
of
the
sheet
of
pasta.
Continue
to
spoon
1
teaspoon
of
the
filling
about
1
1/2
inches
apart
until
you
reach
the
end
of
the
sheet
of
pasta.
To
close
the
ravioli,
dip
your
finger
in
the
bowl
of
water
and
run
it
along
the
edges
of
the
pasta
and
in
between
each
of
the
spoonfuls
of
filling.
Then
fold
the
top
half
of
the
sheet
of
pasta
over
to
meet
the
bottom
edge
of
the
pasta
and
press
firmly
over
the
edges
and
surrounding
the
spoonfuls
of
meat
to
close
the
ravioli.
Using
a
ravioli
cutter,
pastry
wheel,
cookie
cutter,
pizza
wheel
or
knife,
cut
the
pasta
into
individual
ravioli
and
set
on a
floured
baking
sheet.
Continue
this
process
until
all
of
the
spinach
and
ricotta
mixture
is
used.
If
you
have
remaining
sheets
of
pasta,
they
can
be
saved
for
another
one
of
your
favorite
pasta
or
lasagna
recipes.
9.
When
all
of
the
ravioli
have
been
formed
and
you
are
ready
to
cook
them,
bring
a
large
pot
of
water
to
boil
over
high
heat.
Add
a
pinch
of
salt
to
the
water.
10.
When
the
water
is
boiling,
add
the
ravioli
to
the
water.
The
ravioli
are
ready
when
they
rise
to
the
surface
of
the
boiling
water
-
about
3 -
5
minutes.
Once
they
have
finished
cooking,
strain
the
water
from
the
ravioli.
The
ravioli
are
now
ready
for
serving
or
you
can
add
them
to
your
favorite
sauce
recipe.
Notes
You
can
also
use
10
ounces
of
frozen
chopped
spinach
that
has
been
thawed.
Strain
it
well
using
a
fine
mesh
strainer
to
drain
off
the
excess
water.
