Across Italy · No.45 / 103
Ricotta and spinach ravioli
Ricotta and spinach ravioli
Thin egg pasta encloses a classic filling of well-drained spinach, ricotta and Grana Padano in small square ravioli.
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Meet the dish
Filled egg pasta enclosing ricotta and well-drained spinach
Thin egg pasta encloses an even mixture of ricotta and finely chopped spinach. This is the standard small ravioli format, cut into squares about 4.5 cm wide, rather than a large raviolo built around a whole yolk.
Pasta shapes to use
- 00-flour and whole-egg dough rolled to 1–2 mm
Key ingredients
- Ricotta
- Spinach
- Grana Padano
- Whole-egg pasta dough
- Nutmeg
- Black pepper
Follow the cooking scenes
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Step 1: Make and rest the dough
Add beaten eggs gradually to 00 flour, knead until smooth, wrap and rest in a cool place for 30 minutes.
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Step 2: Make a dry spinach filling
Briefly sauté the spinach in oil, cover and cook for five to six minutes. Press it firmly in a sieve, chop finely, then mix with ricotta, cheese, pepper and nutmeg.
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Step 3: Fill, cut and boil
Roll two sheets to 1–2 mm. Pipe filling about 3 cm apart, dampen and cover, then press out the air and cut squares about 4.5 cm wide before boiling in salted water.
What to watch for
- Press excess water firmly from the cooked spinach so moisture does not weaken the pasta around the filling.
- Press outward around each mound to remove trapped air before cutting, and keep unused sheets covered so they do not dry out.
What sets it apart
Unlike a large raviolo with a raw yolk in the center, these are small squares filled throughout with a uniform ricotta-and-spinach mixture.