Spinach Cheese Stuffed Ravioli Recipe Homemade
I have the best Spinach Cheese Stuffed Ravioli Recipe ever! I’ve always been a little apprehensive about trying to make pasta from scratch. I put my fears aside after seeing a cooking show on tv and I am glad I did! I grabbed my youngest and headed for the kitchen! Boy, oh boy does she love to help me! I can’t be in the kitchen without her!
To my surprise, I found the recipe to be very easy! I already owned a pasta machine because we love clay crafts. That made this process really easy. The pasta machine that I use it really inexpensive and it clips to the end of any countertop or table.
Spinach Cheese Stuffed Ravioli Recipe
- To make the ravioli dough, make a crater with the flour on your tabletop. Add the eggs to the center of the fcrater. Mix the flour into the eggs with a fork. Then knead the flour and eggs together to form dough. Knead until the dough is thoroughly worked together, approximately 4 to 5 minutes. The cover with a plastic sheet until you are ready to make your ravioli
- In a pot of boiling water, cook the spinach with half of the salt until tender. Remove the spinach from the boiling water and let cool for 2 to 3 minutes. Squeeze out the water from the spinach. In a mixing bowl, combine spinach, ricotta, egg, heavy cream, and 4 tablespoons Parmesan cheese. Season with the nutmeg, remaining salt, and black pepper.
- To make the sauce, melt the butter in a saucepot. Simmer the nutmeg and sage in the butter for 1 minute. Reserve until the raviolis are cooked.
- How to make the ravioli:
- First cut the dough into 4 pieces. Roll out each piece to form a thin layer (about 1/8 inch) of dough. I used the pasta machine for this but you don't need one. Place 1 spoonful of filling onto 1 sheet of dough 1/2 inch from the edge. Continue to place spoonfuls of filling along the dough 1-inch from each other. (See photo)
- Place 1 of the other pieces of rolled out dough on top of the piece with the filling on it. Pinch the dough around the filling to form the ravioli. Use a cookie cutter or a knife to cut out the raviolis. Pinch the edges of each ravioli with the tines of a fork. Set aside each ravioli on a plate lightly dusted with flour. Be sure not stack the raviolis, because they will stick together.
- When you are ready to cook the raviolis, add them to boiling water one by one. When the raviolis float, about 2 to 3 minutes, they are finished cooking. Serve each portion with the sage butter and sprinkle 1 tablespoon of grated Parmesan cheese.
Nutrition facts are provided as a courtesy.
Boy she was super excited to eat what she made!!!! Can you tell?!! lol…
I really enjoyed this recipe! I found the raviolis to come out way bigger than I expected! Everyone else loved this recipe as well! It’s worth a try!