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Raviolo with Spinach & Ricotta
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Shihoma Pasta Fresca

Shihoma Pasta Fresca

Raviolo with Spinach & Ricotta

2h 20m

One of Italy's very best! Raviolo, simply put, is a classic dish that every chef needs to have in their repertoire. The combination of ricotta, spinach, and yolk is undeniably breathtaking.

This recipe serves 5 people, being 2 units of Raviolo with Spinach & Ricotta for each person.

  • Add 4 egg yolks into a bowl

    Step 0
  • Add 4 whole eggs into the same bowl

    Step 1
  • Add 500 g of soft wheat pasta flour in another bowl. Make a well and pour the eggs into it

    Step 2
  • Using a fork, start to add the flour from the center until no longer sticky

    Step 3
  • Use you hands to mix just until the dough is homogenous

    Step 4
  • Knead the dough for 2m to form a ball

    Step 5
  • Wrap the dough in plastic. Let it rest for 10m until the dough is relaxed

    Step 6
  • Remove the plastic. Knead the dough for about 4m. It should be soft to the touch and the surface should be smooth

    Step 7
  • Wrap the dough. Let it rest for at least 30m at room temperature until is is completely relaxed

    Step 8
  • Place water in a medium-large pot on high heat and bring to a boil

    Step 9
  • Pick 1ยผ cups of spinach leaves

    Step 10
  • Blanch the spinach for 15s

    Step 11
  • Submerge the blanched spinach in the ice bath until it is chilled

    Step 12
  • Strain and squeeze as much liquid from the spinach as possible

    Step 13
  • Finely chop the spinach and reserve

    Step 14
  • Put 1 cup dry ricotta in a bowl and break up

    Step 15
  • Add the finely chopped spinach

    Step 16
  • Add salt to taste

    Step 17
  • Mix the ingredients until they are fully incorporated. The spinach & ricotta filling is ready

    Step 18
  • Transfer the filling into a piping bag without a tip

    Step 19
  • Tie the end of the piping bag and cut the tip if needed

    Step 20
  • Place water in a medium-large pot on high heat and bring to a boil. Add salt to taste

    Step 21
  • Roll out the dough to about ยฝ in thick with a rolling pin

    Step 22
  • Run the dough repeatedly through a pasta sheeter. Change the setting each time until you reach setting 3

    Step 23
  • Fold the dough in three. Use a rolling pin to thin it out

    Step 24
  • Run the dough through a pasta sheeter. Change the setting each time until you reach setting 5

    Step 25
  • Cut the pasta dough into three pieces

    Step 26
  • Run each piece through a pasta sheeter. Change the setting each time until you reach setting 7

    Step 27
  • Cut each piece of the rolled out dough in half

    Step 28
  • Pipe the spinach and ricotta filling like a nest, about 5 cm apart. Repeat 5 more times

    Step 29
  • Crack 5 eggs

    Step 30
  • Separate yolks and place 1 in the well of each nest

    Step 31
  • Cut the pasta dough between the nests

    Step 32
  • Cut equally-sized pieces from the empty pasta sheets and cover the filling

    Step 33
  • Use the ring cutter to punch out the raviolo, making sure the filling is in the center

    Step 34
  • Pinch four opposite sides of the pasta to make the desired shape

    Step 35
  • Add the raviolo one at a time to the boiling water. Cook for 3m, until it floats

    Step 36
  • Add 3 tbsp unsalted butter to a pan on low heat while the raviolo is cooking

    Step 37
  • Add 5 small sage leaves

    Step 38
  • Fry the sage in the butter, stirring occasionally

    Step 39
  • Add each raviolo to the pan with some cooking liquid. Swirl the pan gently to create a butter emulsion

    Step 40
  • Serve the raviolo with a piece of sage and some of the butter emulsion

    Step 41
  • Sprinkle flake salt to taste. The raviolo with spinach & ricotta is ready

    Step 42
  • Enjoy!

    Step 43

Yield 5 people

  • Egg

    Egg

    5
  • Sage

    Small Sage

    5 leaves
  • Unsalted Butter

    Unsalted Butter

    3 tbs
  • Flaky Salt

    Flaky Salt

    to taste
  • Salt

    Salt

    ยฝ tbsp

Egg Pasta Dough

  • Soft Wheat Pasta Flour

    Soft Wheat Pasta Flour

    500 g
  • Egg

    Egg

    8

Spinach & Ricotta Filling

  • Spinach

    Spinach

    1ยผ cups
  • Dry Ricotta

    Dry Ricotta

    1 cup
  • Ice Cube

    Ice Cube

    3 cups
  • Salt

    Salt

    1 pinch

Equipment

  • Piping Bag

    Piping Bag

  • Rolling Pin

    Rolling Pin

  • Pasta Sheeter

    Pasta Sheeter

  • Ring cutter

    Ring cutter

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