photo of a homemade spinach ricotta ravioli dish for google searches
Pasta

Homemade Spinach Ricotta Ravioli

0 comments This post may contain affiliate links. We may earn money from the companies mentioned in this post.

Making your own homemade spinach ricotta ravioli is fun and rewarding, but challenging. Kneading the dough, creating your filling and simmering the marinara is hard work, but you will not regret the results. Pasta dough is one of the simplest dough’s you can make because all you need is flour and eggs. I made a spinach ricotta ravioli, but you can easily omit the spinach or use any type of filling. Be creative, but also cautious to not overfill your ravioli.

In the past, I have bought marinara from the grocery store. But, needed to find one to make at home. I saw a marinara recipe on shelovesbiscotti and decided to put it to the test. After trying it out, I’ve adapted it to make it my own. I halved the tomato ingredients, added mushrooms, onions, and a whole lot of crushed red pepper flakes. To thicken, I used tomato paste because the original resulted in a runny marinara. You’ll need some equipment to make this dish from scratch. I love this pasta maker, the Marcato Atlas 150. It’s easy to use and clean. You can also make fettuccine noodles with the base model’s included attachment.

Course: DinnerCuisine: ItalianDifficulty: Hard
Servings

4

servings
Prep time

1

hour 
Cooking time

50

minutes
Assemble Time

40

minutes

Husband’s rating: Only on special occasions

Ingredients

  • The dough
  • 4 eggs (1 per person)

  • 3 cups Semola flour (Buy together with Soft wheat flour)

  • 3 cups Soft wheat flour (Antimo Caputo Napoli)

  • Water if needed

  • The filling
  • 1, 15 oz ricotta cheese

  • 3-4 garlic cloves minced

  • 1, 12 oz bag spinach

  • 2 Tbsp of grated Parmesan cheese

  • Salt & pepper to taste

  • The marinara
  • 1, 24 oz can whole peeled tomatoes

  • 2-3 fresh tomatoes (depending on size)

  • 5-6 cloves garlic sliced

  • 1, 12 oz package white mushrooms sliced

  • 1/2 onion diced

  • Crushed red pepper flakes

  • Italian seasoning

  • Dried basil

  • Salt & pepper to taste

  • The ravioli (ingredients, equipment and items)
  • Pasta maker (I use Marcato Atlas 150 Pasta Machine)

  • 2 baking trays

  • Parchment paper

  • Flour

  • Dough cutter

  • Water

  • Basting brush

Directions

  • For the dough
  • Using a large bowl, mix both of your flours together.
  • Make a well for your eggs, and blend the eggs and flour together slowly incorporating the flour little by little.
  • If the dough is too dry, add in a Tbsp of water until the dough starts to come together into a ball.
  • Once your dough ball forms, sprinkle surface with flour and knead dough until it becomes firm. Roll into a ball.
  • Wrap dough in cling film and place in refrigerator for 1/2 hour.
  • Take out your dough. You will know your dough is done when you can poke it and the impression stays.
  • For the marinara
  • In a large bowl, squish the tomatoes with your hands until they are in bite size pieces.
  • Fill the empty tomato can with water and put aside for use later.
  • Put olive oil into a large heavy bottom skillet pan. Do not use a pot. The olive oil should coat the bottom of the pan.
  • When oil is hot, but not steaming, add in sliced garlic and let it simmer for 1-2 minutes. Watch for the garlic browning too quickly, turn down heat if needed.
  • Add in tomatoes, spices and water from empty tomato can.
  • Let simmer for 30-40 minutes stirring frequently.
  • Season the marinara with salt, and always taste afterwards.
  • Add in tomato past little by little and stir so the sauce thickens to your liking. I typically use 3/4 of an 8 oz can.
  • Once thickness and seasoning is to your liking, set aside and reheat when pasta is done.
  • For the filling
  • Blanch the spinach for 30 seconds in boiling water.
  • Combine all ingredients except salt.
  • Season the mixture with salt and taste as you go.
  • Set aside until you are ready to assemble the ravioli.
  • For the ravioli
  • Lay parchment paper down over the area you are going to roll out the dough.
  • Put pasta machine over parchment paper.
  • Take out dough from refrigerator and cut into eights.
  • Starting at thickness level #1, roll your dough through the pasta maker. Repeat process 1-2 times and move on to #2 thickness until you roll it on #5 at least once.
  • Cut the dough sheets so that they are rectangular in shape.
  • Lay the pasta sheet out flat. Place your filling at the end of the dough, closest to you. Leave space at least 1/2 inch so that you can close the ravioli.
  • Using a basting brush, brush water onto the ravioli filling. This is the “paste” that will seal it. Do not put on top half of the fold.
  • Gently place the top fold over the filling and do not seal immediately. Starting on one side, use your hands to remove air pockets out of the ravioli while sealing the edges.
  • Use the pasta cutter and cut each ravioli out.
  • Repeat steps 6-9 until all the raviolis have been assembled.
  • Bring a large pot of water to boil and cook ravioli about 7 minutes.
  • Plating and celebration
  • Place ravioli on dish, and cover with marinara. Spring with fresh parsley and Parmesan cheese.
  • Give yourself a big pat on the back because you did it!
  • Savor your homemade success!

Tips and tricks

  • Making your own ravioli is hard, so for that extra bit of confidence, I suggest finding YouTube videos on pasta rolling, and ravioli making.
  • You don’t need to buy Italian flour to make pasta. You can use all-purpose flour like King Arthur’s flour (available in most grocery stores).
  • To increase the serving size, use 3/4 cups of each flour and an egg per additional person.
  • Make sure you use a skillet pan for your marinara. If you use a pot, the tomatoes will not cook evenly and you will have big chunks.
  • Make sure your filling isn’t liquidity. Too much moisture will make it difficult to seal the ravioli
  • You can also use a stand mixer to make the dough. Once dough is formed you can knead it on a flour surface.
  • Canned tomatoes typically have its skinned peeled. You do not need to peel skin on fresh tomatoes, it’ll melt away when simmering.
  • This recipe is vegetarian, but you can add your choice of meat to the marinara and/or filling.
  • Take your time, I have made this ravioli several times and it has taken me a few times to get all the air bubbles out of the ravioli.
  • You don’t need to make the ravioli too large. Make sure to not overfill the ravioli or it will burst while cooking.

Recap!

Servings
Total Cook Time

2.5 hours

Difficulty

Hard

Husband's Rating

Only on special occasions

Learn more about the home cook and photographer!

Give this recipe your stars!

Leave a Comment

Your email address will not be published. Required fields are marked *

*