Special Equipment Needed:
- Useful but not essential to have a ravioli stamp
- Pasta machine or pasta attachment to roll pasta sheets
Homemade ravioli is a project. Set aside a couple hours. But the prize will be homemade ravioli ready-to-go in your freezer for a quick yet special weeknight meal.
You can use any filling you like with the ravioli. Keep in mind that you want it to be small enough to fit inside a teaspoon. This version uses a spinach-ricotta filling, which is a favorite in our house! Be sure to really squeeze the spinach to get it dry. You don’t want extra water inside the ravioli or they will come apart.
I find it useful to mark out the ravioli shape with the ravioli stamp before inserting the filling. I use the edges as a guide as I distribute the filling and coat with an egg wash.
Cut out the ravioli using your stamp. If you don’t have a stamp, no problem! Just cut with a sharp knife. Press hard along each edge to seal carefully; you don’t want the ravioli to come apart when cooked.
Ingredients
Pasta Dough
- 1 recipe pasta dough
Spinach & Ricotta Filling
- 10 ounces fresh or frozen spinach
- 2 cups whole milk ricotta cheese
- 1 cup parmesan cheese, grated
- 1 tsp ground nutmeg
- 1 whole egg, beaten
Instructions
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Prepare spinach & ricotta filling. Cook spinach. If using fresh, saute with olive oil. If frozen, prepare according to package directions. Cool slightly. Place in paper towels and squeeze until dry. Combine spinach with ricotta, parmesan cheese, egg, and spices. Set aside while you make pasta.
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Divide the pasta dough into four sections. While you are working, cover unused dough tightly with plastic wrap.
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Starting at the lowest setting (Level 1 on my KitchenAid attachment), feed one piece of dough through the machine. Turn the setting up one level, and repeat. Continue to feed the dough through the machine through Level 5.
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Lay sheet on well-floured counter and mark with ravioli stamp for spacing guide. Place 1 teaspoon of filling in center of each ravioli. Brush egg wash (1 egg beaten with 1 tablespoon of water) around filling to help ravioli seal.
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Roll out second sheet of pasta and lay over filled raviolis. Carefully seal each ravioli by running your fingers around the filling and pushing out any air bubbles. Punch out ravioli using stamp or sharp knife.
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Place ravioli on floured baking sheet to air dry while you prepare the second batch.
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Bring a pot of salted water to a gentle boil. Boil ravioli for 3-5 minutes, until they float. Do not overcook! Or you can freeze the ravioli. To keep from sticking, freeze in one layer on a baking sheet, then transfer to a freezer bag.
