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Cheese and spinach ravioli

Cheese and spinach ravioli

Cheese and spinach ravioli are small parcels of fresh pasta with a soft cheese and spinach filling and are delicious served with pesto or a sauce of your choice. The ravioli can be made using either egg pasta or spinach pasta depending on your preference.
5 from 2 votes
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Prep Time 1 hour 30 minutes
Cook Time 5 minutes
Total Time 1 hour 35 minutes
Course Main Course
Cuisine Italian
Servings 3
Calories 477 kcal

Equipment

  • Pasta machine or rolling pin and board

Ingredients
 
 

For the pasta

  • 200 g flour
  • 2 eggs
  • 100 g fresh spinach (uncooked weight)
  • 1 pinch salt

For the filling

  • 300 g soft cheese (ricotta or feta)
  • 130 g fresh spinach (uncooked weight)
  • 1 lemon zest
  • 1 pinch salt
  • 1 pinch pepper

Instructions
 

To prepare the pasta

  • Omit this stage if you are making traditional egg pasta instead of spinach pasta.
    If making spinach pasta, lightly cook the spinach for a couple of minutes or so until it has just wilted. Set aside to cool and then squeeze out all the water. (The spinach for the pasta and the filling (see below) can both be cooked, squeezed and chopped together to save time).
  • If preparing traditional egg pasta instead of spinach pasta then start with this stage.
    Measure the flour into a large bowl. Break two eggs into the flour and add a pinch of salt. Add the cooked and chopped spinach and salt and pepper to taste. Mix together with a fork and then finally use you hands to combine the dough into one mass. Divide into three balls of dough.
  • If you have a pasta machine take one of the balls of dough and pass it through the thickest setting. Fold the dough over itself and then pass through the machine several more times on the same setting until the dough is smooth. 
  • Pass the dough through the pasta machine several times reducing the thickness each time until the desired thickness is reached. Repeat with the rest of the dough.  Keep the prepared dough well floured so that it does not stick.
  • If you don't have a pasta machine then simply roll out the dough several times using a rolling pin, folding it over itself, re-rolling until there are no lumps and then roll to the required thickness. 

To prepare the filling

  • Lightly cook the spinach until it has just wilted, set aside to cool and then squeeze out all the water. (The spinach for the filling can be cooked, squeezed and chopped at the same time as the spinach for the pasta if you are making pasta verde). 
  • Crumble the cheese into a large bowl. Add the finely chopped, cooked and squeezed spinach, the lemon zest and a pinch of salt and pepper. Mix together with a fork. 

To assemble

  • Lay the pasta out on a well floured surface. Trim the edges of the bands of pasta to form long rectangles. Place teaspoonfuls of the filling close to one edge, at intervals.
    Dampen the edges of the pasta with water. Separate each ravioli using a sharp knife, fold over to form a parcel and seal the edges with a fork. The unused trimmed edges of pasta can be passed through the pasta machine again and used to make make more ravioli and avoid waste. 

To cook

  • Bring a large saucepan of salted water to the boil and cook the ravioli for around 3 minutes. Drain and serve hot with a sauce of your choice.

Nutrition

Calories: 477kcalCarbohydrates: 57gProtein: 24gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 160mgSodium: 214mgPotassium: 648mgFiber: 4gSugar: 1gVitamin A: 7794IUVitamin C: 24mgCalcium: 312mgIron: 6mg
Keyword Pasta
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