Dairy Farmers of Ontario brings us this recipe for Spinach and Ricotta Ravioli, a classic handmade pasta filled with creamy ricotta and spinach, finished in a simple butter sauce.
Spinach and Ricotta Ravioli
Ingredients:
For Filling
- 8 oz (225 g) fresh spinach
- 1 lb (450 g) local ricotta cheese
- ½ cup (125 mL) finely grated local parmesan cheese
- 1 large egg
- ¼ tsp (0.5 g) ground nutmeg (adjust to taste)
- 1 tsp (2 g) salt
For Pasta Dough
- 3 ⅓ cups (400 g) all-purpose flour
- 4 eggs, at room temperature
- Semolina flour, for dusting
To Serve
- 4 tbsp (60 mL) local butter
- 8–10 fresh sage leaves (optional)
- 1 pinch salt
- ¼ cup (60 mL) finely grated local parmesan cheese (plus extra for serving)
Directions:
- Wilt the Spinach: Wash spinach and add to a skillet over medium heat. Cook just until wilted, 2–3 minutes, stirring occasionally. Cool, then squeeze out as much moisture as possible and chop finely.
- Make the Filling: In a bowl, mix spinach with ricotta, grated parmesan, egg, nutmeg, and salt until well combined. Cover and refrigerate while you make the dough.
- Make the Dough: Place flour on a clean work surface and form a well in the centre. Crack eggs into the well and whisk with a fork, gradually pulling flour in from the edges. When a shaggy dough forms, knead 8–10 minutes until smooth and elastic. Cover (bowl or plastic wrap) and rest 30 minutes.
- Roll the Pasta: Divide dough into 4 pieces, keeping the unused pieces covered. Roll one piece through a pasta machine, starting at the widest setting and passing it through a few times until smooth. Reduce settings gradually until the sheet is very thin (about 1/16 inch). Dust lightly with semolina as needed to prevent sticking.
- Fill and Shape the Ravioli: Lay a sheet on a lightly floured surface. Place heaped teaspoons of filling in a row, leaving about 1 inch (2.5 cm) between mounds and a small border around the edges. Fold the pasta over the filling, press around each mound to remove air and seal, then cut into squares with a knife or fluted wheel. Repeat with remaining dough and filling.
- Cook the Ravioli: Bring a large pot of salted water to a gentle boil. Add ravioli in batches and cook until they float and the pasta is tender, about 3–4 minutes. Reserve ½ cup (125 mL) pasta water, then drain.
- Make the Butter Sauce: Melt local butter in a skillet over medium heat with a pinch of salt. Add sage leaves if using and cook 1–2 minutes until fragrant. For a deeper flavour, continue cooking until the butter turns lightly golden.
- Toss and Serve: Add ravioli to the skillet and toss gently with the butter sauce. Add a splash of reserved pasta water to help coat, then sprinkle with grated parmesan. Serve immediately with extra cheese on top.
