Homemade Spinach and Herb Ravioli
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| excuse the parsley explosion 😂 |
Back at it with a recipe! I used to never post about recipes but it seems like all I've been doing lately. This one was super fun and delicious but definitely labor intensive. I will write the recipe the way I made the ravioli, but I'll a trick I learned after the fact in case you want to try it that way!
Ingredients:
Dough:
1 C flour
2 eggs
1 egg yolk
2 Tbsp olive oil
1/2 tsp salt
1/2 tsp parsley
1/2 tsp Italian seasoning
Filling:
1/2 C ricotta cheese
1/2 C well-chopped spinach
Method:
Place all dough ingredients into a food processor or high powered blender and add one tablespoon of water. Pulse blender until mixture resembles sand. If it needs more moisture, add in another tablespoon of water.
Take out of processor, roll into a ball, cover with plastic wrap and chill for 30 minutes.
Sprinkle a light layer of flour on your clean countertop and roll out dough with a rolling pin.You'll need to also sprinkle a layer of flour of the dough and possibly your rolling pin. Roll it out very thin- think like...ravioli thickness 😉 Very thin!
Cut out as many ravioli as your cutter can fit. I went through multiple rounds of cutting ravioli out and gathering the excess dough, rolling out again and cutting again. Do it as many times as you can!
*(Tip I learned after the fact: after you roll out your sheet of dough as large and thin as you can, cut it in half. Spoon filling in little mounds organized in rows, then lay the empty sheet of dough over them. Press your ravioli cutter over the two sheets to seal them together instead of doing it the following way.)
Mix together all filling ingredients and spoon one tablespoon of filling onto half of the ravioli. Get a small drinking glass and fill it with water. Using your finger, dip into the water and rub it to make a wet border on the raviolis. You'll want to do one complete ravioli at a time. So wet a ravioli cut out that doesn't have filling, wet a ravioli with filling, then layer them and press the wet edges together. In my photos, there is a large amount of "border" or edges pressed together, but you'll want to keep the border as thin as you can, really. Just press the very edges together. Repeat for all the ravioli you have cut out.
Heat a pan on medium heat and fill with water. You want a more shallow pan to monitor your ravioli and be sure they don't start to burst open. When your water is boiling, add in just a few ravioli at a time. For me, the ravioli was finished cooking when the entire thing turned a shade lighter. It only took around 4-5 minutes per round.
We ate our ravioli with tomato basil sauce! It could also be served plain, with parmesan, herbs, or sautéed vegetables.
I hope you love this recipe! I can't wait to make it again some day. If you have ravioli tips to make this recipe even easier, please DM me or comment!
Thank you for reading!!
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