Ricotta and Spinach Stuffed Ravioli: the Italian tradition on your table


One of the most typical products of the Belpaese, ravioli, makes part of the stuffed pasta family that is widespread throughout the entire territory. Through time, this fresh pasta has picked-up many varieties  and is used in an assortment of recipes. The variation of stuffed pasta regards both the stuffing and the sauce it is used with. The beef-filled tortellini is typical of Bologna. Instead, in Brescia you can find the casonsei, a fresh pasta filled with cold-cuts, while in Ferrara you’ll find the pumpkin-filled cappellacci. Culrujones filled with fresh cheese and mint holds its origins in Sardinia. 

Finally, we have ravioli, whose name most probably originates from the term “rabiola”, which in medieval Latin was a word that indicated turnip, used at the time as a filling, which is now much less common. This classic dish Made in Italy, a homey recipe that’s easy to make and has a delicious balance of flavors, is ideal for impressing guests by showing off your homemade culinary talents. Guaranteed by Italian Traditions!

Ingredients (6 servings)

3 eggs

400 g of flour



300 g of ricotta cheese

100 g of spinach

5 spoonfuls of grated parmesan




Starting first with the filling, you’ll need to boil the spinach in a pan, drain it, lay it out and let it dry with a  little bit of butter. Once you’ve left the vegetable cool off, then add the ricotta and parmesan cheese, salt to taste, sprinkle on some nutmeg, and mix well until mixture is smooth. Next, transfer the mixture into a bowl and stir in one egg, let it sit in the refrigerator and get ready for the pasta. Sift the flour carefully, forming the classic “fountain-shaped” mound, leaving a hole in the middle of the flour. Next, crack open the remaining eggs into this space in the flour and add a pinch of salt. Beat the eggs with a wooden fork and start to mixing the flour with your fingers making inwards motions.

Work the mixture for about 15-20 minutes, mixing the ingredients well and making sure to sprinkle the working surface every once in a while with a little flour. Continue to work the flour until the dough is firm and smooth. Then, when you start to see bubbles in the dough, pick it up and form an even ball. Let it sit for half an hour in a bowl and roll out the dough into two sheets. Start to distribute the filling on the first sheet in small heaps, spaced out between each other, then cover with the second sheet of dough, using your fingers to press around the bulges in order to seal the two pasta sheets together. After, with cutting wheel, cut the ravioli, forming homogenous squares. Finally, boil a pot of water and salt it, then toss in the ravioli for a few minutes. Serve with a small knob of butter to taste and parmesan to add flavor. 




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