Ricotta and Spinach Ravioli
Ricotta and spinach ravioli with spicy tomato sauce
- 200 g pasta dough
- 100 g fresh spinach
- 20 g wild garlic
- 200 g urda or ricotta cheese
- 1 anchovy fillet
- 4-5 tomatoes
- Red chili to taste
- chili flakes to taste
- 4 tbsp olive oil
- 4 garlic cloves
- salt and pepper to taste
- parmesan cheese for garnish
- Non-stick skillet
- Pasta machine
- Ravioli cutter
- Food processor
I absolutely love spring. I love to go to the market and cook with fresh greens. So, last weekend, since it was the first warm one, we went to the farmers market with the clear thought in mind to buy wild garlic and make our Allagreen Pasta. Unfortunately, we couldn't find everything we needed. Yet, it didn't let it discourage us. We found fresh spinach, a very small bunch of wild garlic, and a traditional Romanian cheese called urda, and that was enough for us.
Before I go and tell you everything you need to know about this spinach ravioli recipe, I want to tell you that we actually prepare this dish with urda and not ricotta. Yet, since I am almost sure that you won't be able to find it in most of the countries, I can assure you that you will be able to use ricotta instead. As a matter of fact, urda is a whey, low-fat cheese, which is our traditional shepherd’s version of the Italian ricotta.
Good, with this out of the way, let's see how to make this urda or ricotta spinach ravioli recipe.
- I know that this might appear to be the final part, but I always start with making the sauce. So, what sauce to serve with spinach ravioli? I strongly believe that when it comes to ricotta spinach ravioli, sauce can literally be as versatile as you like. However, for this dish, I like to keep things super simple.
- So, put a pot of water to boil. When the water reaches the boiling point, place the tomatoes in water for a couple of seconds. You want to peel them, and this will ease your work. After 15-20 seconds, take them out and place them in a bowl of ice.
- While the tomatoes reach room temperature, peel and chop your garlic cloves and your red chili.
- Heat up 3 tbsp of olive oil in a non-stick skillet. Bring the stove to medium heat and add the anchovy in there. This won't give the dish any fishy taste, but it will add an umami layer which I totally love. However, if you are not a fan, you can leave it aside.
- Anyway, once the anchovy is disintegrated, transfer the prepared garlic and chili and let them roast a little. Be careful not to burn your garlic. Stir every 30 seconds or so. When the garlic is golden and nice, you can take the pan off the heat.
- In the meantime, peel the tomatoes and chop them into cubes. Place the skillet back on medium heat and toss the tomatoes in there, stirring to combine. Season with salt and pepper and let them cook on medium heat for about 10 minutes. If you see that they lose too much water, you can add an extra tbsp or so.
- Wash your greens and drain them very well. Place them in the food processor and pulse. If your food processor is small, you can work in batches.
- When your spinach and wild garlic are turned into a rough paste, add the cheese, chili flakes, salt, and pepper and pulse. If you use ricotta, then you can skip adding a tbsp of olive oil. If you find urda, then add some fat. If you've tried out our Cannoli dish, then you already know this spinach ravioli filling very well.
- Anyway, once the components are well combined, give the mixture a taste and season more if needed. If not, just let it rest while you focus on the pasta dough.
- It is up to you how you make your pasta dough. If you have a special recipe that you love, go ahead and make it. If not, you can check out my recipe.
- Regardless of the pasta dough you choose, you will need a pasta machine.
- Cover your dough with more semolina and cut it into 4 pieces. Take each part and start rolling out the dough using your pasta machine. Work your way from the thickest position and gradually go down with one level at each roll. I never go further than number 5 for my ricotta and spinach ravioli, but please feel free to do so if you want thinner pasta. Repeat for each pasta dough piece.
- Cut the rolled pasta sheet into two equal parts. Leave one aside and place the other one on your workspace.
- Place a tablespoon of spinach mixture on the prepared dough every 2-3 cm apart. Dip your finger in a bowl of water, and give some moisture all around the mixture. This will act as glue.
- Take the other sheet of dough, place it on top of the first, and cup the filling with your hand. Press gently to seal the pasta together.
- Now, you can cut your ravioli using either a stamp or a pasta wheel. It is really a matter of choice and whatever you have at home. I have a stamp, so that's what I use.
- Repeat until you finish all the dough. You will probably be left with some filling. Don't worry as it makes a wonderful leftover to be used with eggs or in a sandwich.
- I managed to create 10 ravioli pieces which were perfect for 2 plates.
- So, with your ravioli all ready, place them in a large pot with boiling salted water. Let them boil for 4 minutes, then transfer them into the sauce skillet, you a bit of that starchy water.
- Keep the skillet on low heat and gently stir to combine the ravioli with the sauce.
- Divide between two plates, top with some extra freshly chopped wild garlic, grated parmesan, and black pepper.
- Serve immediately with a glass of nice white wine.
That's it! I know that this recipe has more steps than our regular ones, but it is actually very easy to handle. However, I won't bore you with more details since you have already lost a lot of time reading all the above indications.
Therefore, if you are curious about the ricotta and spinach ravioli calories, they are listed below. If not, well, just enjoy them and give them an Instagram tag to see your thoughts.
Nutrition Facts / Serving
- Calories 709
- Total Fat 38 g
- Cholesterol 162 mg
- Sodium 1491 mg
- Potassium 1022 mg
- Total Carbohydrate 61 g
- Sugars 8 g
- Protein 33 g