Spinach and Ricotta Ravioli

• For 4 people
• Preparation time : 90 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Pasta Dough
  • All-purpose flour : 2 cups
  • Eggs : 3
  • Olive oil : 1 tablespoon
  • Water (if needed) : 1 tablespoons
• Filling
  • Spinach (cooked and chopped) : 2 cups
  • Ricotta cheese : 1 cup
  • Parmesan cheese (grated) : 1/4 cup cup
  • Garlic (minced) : 2 cloves
  • Salt : 1/2 teaspoon teaspoon
  • Black pepper : 1/4 teaspoon teaspoon

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Mix the flour and eggs in a large bowl until a dough forms. Add olive oil and water if needed to bring the dough together. Knead the dough for about 5 minutes until smooth. Cover with plastic wrap and let it rest for 30 minutes.
• Prepare the Filling
• In a mixing bowl, combine the cooked and chopped spinach, ricotta cheese, Parmesan cheese, minced garlic, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
• Roll out the pasta dough into thin sheets using a pasta machine or a rolling pin. Cut the dough into small squares or circles, about 3 inches in diameter.
• Place a spoonful of the filling in the center of each pasta square or circle. Fold the dough over the filling to create a triangle or half-moon shape. Press the edges firmly to seal the ravioli.
• Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water and cook for about 3-4 minutes, or until they float to the surface.
• Remove the cooked ravioli from the water using a slotted spoon and transfer them to a serving dish.

Tips

• Make sure to cook the spinach before adding it to the filling to remove excess moisture.
• Dust the pasta dough with flour while rolling it out to prevent sticking.

Information

• Ravioli can be served with your favorite sauce, such as marinara or Alfredo.
• Leftover ravioli can be stored in an airtight container in the refrigerator for up to 3 days.