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Homemade Fresh Pasta – Ravioli & Spaghetti with Ricotta Spinach Filling & Sauce
In Pasta

Homemade Fresh Pasta – Ravioli & Spaghetti with Ricotta Spinach Filling & Sauce



Homemade Fresh Pasta – Ravioli & Spaghetti with Ricotta Spinach Filling & Sauce

Ingredients

For the Pasta Dough (Serves 4, 400g Dough)
• 260g 00 flour (plus extra for dusting)
• 2 whole eggs
• 3 egg yolks

For the Spinach Ricotta Filling (For Ravioli & Stuffed Pasta)
• 125g fresh spinach
• 225g fresh ricotta
• 60g parmesan, finely grated
• ¼ tsp ground nutmeg
• ½ tsp salt

For the Spaghetti & Ricotta Spinach Sauce
• 400g fresh pasta dough (prepared using the recipe above)
• 250g ricotta
• ¼ tsp ground nutmeg
• Zest of 2 lemons
• Juice of ½ lemon
• 45g parmesan, finely grated
• 45ml (3 tbsp) olive oil
• 200g fresh spinach, washed and chopped

For Cooking the Ravioli
• 2 tbsp butter
• A splash of pasta water
• Fresh parsley, chopped

Method

1. Making the Pasta Dough
1. Place the flour on a clean work surface and shape it into a mound.
2. Make a well in the center and crack in the eggs and yolks.
3. Using a fork, break the eggs and slowly whisk them, drawing in the flour bit by bit.
4. Once the mixture comes together, knead it by hand for 8-10 minutes until smooth and elastic.
5. Form the dough into a flat disk, wrap in cling film, and refrigerate for at least 30 minutes (or overnight).

Alternative: You can also make the dough in a food processor for a quicker method.

2. Making the Spinach Ricotta Filling (For Ravioli & Stuffed Pasta)
1. Bring a pot of water to a boil and cook the spinach for 2 minutes.
2. Immediately transfer the spinach to ice-cold water to stop the cooking.
3. Squeeze out excess water, then finely chop the spinach.
4. In a bowl, mix chopped spinach with ricotta, parmesan, nutmeg, and salt until well combined.

3. Shaping the Ravioli & Stuffed Pasta
1. Roll out the pasta dough into thin sheets using a pasta machine or rolling pin.
2. Pipe or spoon the spinach ricotta filling onto the pasta sheets.
3. Cut into squares using a pasta wheel or into circles using a cookie cutter.
4. Seal the edges, making sure there are no air pockets.

4. Making the Spaghetti & Ricotta Spinach Sauce
1. Use a pasta machine to roll out the dough into thin sheets, then cut into spaghetti.
2. In a pan, heat olive oil over medium heat. Add the spinach and sauté for a minute.
3. Meanwhile, bring a pot of salted water to a boil and cook the fresh spaghetti for 1½ minutes.
4. In a bowl, mix ricotta, nutmeg, lemon zest, lemon juice, and parmesan.
5. Add the cooked spaghetti to the pan with spinach and toss to combine.
6. Stir in the ricotta mixture, adding a bit of pasta water to loosen the sauce if needed.
7. Serve immediately with extra parmesan on top.

5. Cooking & Serving the Ravioli
1. In a pan, melt butter and add a splash of pasta water.
2. Add the filled ravioli and cook for a minute, gently tossing to coat in the butter sauce.
3. Sprinkle with chopped parsley and serve warm.

4 Comments

  1. @lonewalkershum

    Homemade Fresh Pasta – Ravioli & Spaghetti with Ricotta Spinach Filling & Sauce

    Ingredients

    For the Pasta Dough (Serves 4, 400g Dough)
    • 260g 00 flour (plus extra for dusting)
    • 2 whole eggs
    • 3 egg yolks

    For the Spinach Ricotta Filling (For Ravioli & Stuffed Pasta)
    • 125g fresh spinach
    • 225g fresh ricotta
    • 60g parmesan, finely grated
    • ¼ tsp ground nutmeg
    • ½ tsp salt

    For the Spaghetti & Ricotta Spinach Sauce
    • 400g fresh pasta dough (prepared using the recipe above)
    • 250g ricotta
    • ¼ tsp ground nutmeg
    • Zest of 2 lemons
    • Juice of ½ lemon
    • 45g parmesan, finely grated
    • 45ml (3 tbsp) olive oil
    • 200g fresh spinach, washed and chopped

    For Cooking the Ravioli
    • 2 tbsp butter
    • A splash of pasta water
    • Fresh parsley, chopped

    Method

    1. Making the Pasta Dough
    1. Place the flour on a clean work surface and shape it into a mound.
    2. Make a well in the center and crack in the eggs and yolks.
    3. Using a fork, break the eggs and slowly whisk them, drawing in the flour bit by bit.
    4. Once the mixture comes together, knead it by hand for 8-10 minutes until smooth and elastic.
    5. Form the dough into a flat disk, wrap in cling film, and refrigerate for at least 30 minutes (or overnight).

    Alternative: You can also make the dough in a food processor for a quicker method.

    2. Making the Spinach Ricotta Filling (For Ravioli & Stuffed Pasta)
    1. Bring a pot of water to a boil and cook the spinach for 2 minutes.
    2. Immediately transfer the spinach to ice-cold water to stop the cooking.
    3. Squeeze out excess water, then finely chop the spinach.
    4. In a bowl, mix chopped spinach with ricotta, parmesan, nutmeg, and salt until well combined.

    3. Shaping the Ravioli & Stuffed Pasta
    1. Roll out the pasta dough into thin sheets using a pasta machine or rolling pin.
    2. Pipe or spoon the spinach ricotta filling onto the pasta sheets.
    3. Cut into squares using a pasta wheel or into circles using a cookie cutter.
    4. Seal the edges, making sure there are no air pockets.

    4. Making the Spaghetti & Ricotta Spinach Sauce
    1. Use a pasta machine to roll out the dough into thin sheets, then cut into spaghetti.
    2. In a pan, heat olive oil over medium heat. Add the spinach and sauté for a minute.
    3. Meanwhile, bring a pot of salted water to a boil and cook the fresh spaghetti for 1½ minutes.
    4. In a bowl, mix ricotta, nutmeg, lemon zest, lemon juice, and parmesan.
    5. Add the cooked spaghetti to the pan with spinach and toss to combine.
    6. Stir in the ricotta mixture, adding a bit of pasta water to loosen the sauce if needed.
    7. Serve immediately with extra parmesan on top.

    5. Cooking & Serving the Ravioli
    1. In a pan, melt butter and add a splash of pasta water.
    2. Add the filled ravioli and cook for a minute, gently tossing to coat in the butter sauce.
    3. Sprinkle with chopped parsley and serve warm.

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