Classic Ravioli

Classic Ravioli is a lovely romantic dish that is incredibly flexible regrading its fillings. I love parmesan, ricotta and spinach filling but cheese and bacon and beef ragu are just a few other examples. Serve in smaller portions as a starter or more for a main dish. A few butter fried mushrooms and a glass of white wine are perfect companions for this dish.

Classic Ravioli

Everybody will have had ravioli in their lives but how many have had fresh homemade ravioli. You will never buy from a store again.

4.68 from 34 votes

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Course: Main Dish

Cuisine: Italian

Keyword: Cheese, Eggs, Parmesan, Pasta, Ricotta, Vegetables

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 people

Calories: 585kcal

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Ingredients

 

MetricImperial

• 1 1/2 lbs spinach washed and stems removed
• 1 1/2 lbs ricotta cheese
• 2 large egg yolks lightly beaten
• 1/2 cup parmesan grated
• 2 tbsp parsley chopped
• 2 grates nutmeg
• 1 pinch ground pepper to taste
• 1 pinch salt to taste
• 12 sheets lasagne

Instructions

• Place the spinach in a large pot over moderate heat with only the water clinging to the leaves after washing.
  1 1/2 lbs spinach
• Cover the pot and steam the spinach, stirring occasionally, until wilted and tender, about 8 minutes.
• Squeeze out as much water as possible and chop finely.
• Combine with all remaining ingredients except the pasta and mix thoroughly.
  1 1/2 lbs ricotta cheese, 2 large egg yolks, 1/2 cup parmesan, 2 tbsp parsley, 2 grates nutmeg, 1 pinch ground pepper, 1 pinch salt
• Place a teaspoon (5 ml) of the filling in rows at 2-inch (5 cm) intervals on three of the strips of pasta.
  12 sheets lasagne
• Moisten the dough in between the stuffing with water, using a pastry brush or your finger.
• Place the remaining strips of dough over the filling and press down around the filling, eliminating as much air as possible from inside the ravioli.
• Use a knife or fluted pastry wheel to cut into individual ravioli.
• Press the edges of each to seal completely.
• Place the ravioli on lightly floured dish towels, making sure they don’t touch each other.
• Turn every half hour if not using immediately to ensure the dry evenly on both sides.
• Cook within 4 hours, or freeze or refrigerate for future use.
• Boil in at least 4 quarts (4 L) of salted water for 3 to 5 minutes, until the pasta is tender.
• Remove with a slotted spoon and serve immediately.

Notes

Serve with pan fried mushroom and a soft delicate meal

Nutrition

Calories: 585kcal | Carbohydrates: 8g | Protein: 38g | Fat: 44g | Saturated Fat: 25g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 267mg | Sodium: 1115mg | Potassium: 94mg | Fiber: 0.1g | Sugar: 3g