Ingredients
Scale
- 2 cups all-purpose flour, plus extra for dusting (you can substitute with 00 flour for a silkier dough)
- 3 large eggs, room temperature
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 cup ricotta cheese (whole milk ricotta gives a creamier filling; you can substitute with cottage cheese for a lighter option)
- 1/2 cup grated Parmesan cheese
- 1 cup cooked spinach, well-drained and finely chopped (feel free to swap with kale or Swiss chard)
- 1 garlic clove, minced
- Salt and black pepper to taste
- Optional: a pinch of nutmeg for warmth in the filling
Instructions
- Begin by making the pasta dough. On a clean surface, mound the flour and create a well in the center. Crack the eggs into the well, add olive oil and salt.
- Using a fork, gently beat the eggs and gradually incorporate the flour from the edges of the well. Once combined, use your hands to knead the dough for about 8-10 minutes until it’s smooth and elastic. If the dough feels sticky, sprinkle a little more flour.
- Wrap the dough in plastic wrap and let it rest for at least 30 minutes. This step is crucial—it allows the gluten to relax and makes rolling easier. Mama Lou always insisted on this patience; “Good things take time,” she’d say with a wink.
- While the dough rests, prepare the filling. In a bowl, mix the ricotta, Parmesan, chopped spinach, garlic, salt, pepper, and nutmeg if using. Taste and adjust seasoning as needed.
- Divide the rested dough into two equal parts. Roll out each part on a floured surface or with a pasta machine into thin sheets, about 1/16 inch thick. You want the sheets thin but sturdy enough to hold the filling.
- Place small spoonfuls (about 1 teaspoon) of filling spaced evenly on one sheet of dough. Lightly brush around the filling with water to help seal.
- Carefully lay the second sheet of dough over the filling. Press gently around each mound to seal the ravioli, making sure to press out any air pockets.
- Cut the ravioli into squares using a knife, pizza cutter, or ravioli stamp. Press the edges with a fork for a decorative seal if you like.
- Bring a large pot of salted water to a gentle boil. Cook the ravioli in batches for about 3-4 minutes, or until they float to the surface and are tender.
- Drain gently and serve with your favorite sauce. Mama Lou’s favorite was a simple brown butter and sage sauce—rich, fragrant, and perfect for letting the ravioli shine.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
