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Home Homemade Ravioli with Spinach, Ricotta & Lemon Butter

Homemade Ravioli with Spinach, Ricotta & Lemon Butter

Italian Fresh dough Vegetarian Pasta Weekend cooking Homemade

Rolling out fresh pasta doesn't have to be an art. With a good pasta machine you can roll the dough to the perfect thickness in a few minutes, and then the real work begins: filling, folding and cooking.

The spinach and ricotta filling is a classic for good reason. Creamy, light and full of flavor. The lemon butter on top makes the whole dish fresh and bright without weighing it down. This recipe is perfect for a relaxed weekend in the kitchen, or anytime you really want to surprise yourself and your dinner guests.

x_ckl_recipe_markerHomemade Ravioli with Spinach, Ricotta & Lemon Butter Homemade ravioli filled with creamy ricotta and spinach, finished with a bright lemon butter. This is the kind of dish you'll be proud to serve. How do you make homemade ravioli with spinach, ricotta and lemon butter? Main course Italian 4 servings 45 min 30 min 1 hour 20 min

Make the pasta dough: mix 300 g tipo 00 flour with 3 eggs and a pinch of salt on a clean work surface. Knead the dough for 8 to 10 minutes until smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes at room temperature.
Make the filling: heat a splash of olive oil in a pan and cook 200 g fresh spinach for 2 minutes until wilted. Let cool and squeeze out as much liquid as possible. Chop the spinach finely and mix it with 250 g ricotta, 40 g grated Parmesan, a pinch of nutmeg, salt and pepper. Set aside.
Divide the dough into four pieces. Pass each piece through the pasta machine, starting on the thickest setting and work step by step down to a thickness of about 1 to 1.5 mm. Lay the sheets on a lightly floured work surface.
Place small mounds of filling (about a teaspoon per ravioli) on one sheet of dough, leaving roughly 4 cm between them. Brush the dough around the filling with a little water. Place a second sheet of dough over the first and press the edges firmly. Cut the ravioli with a round or square cutter or a knife. Press the edges again to ensure they're well sealed.
Bring a large pot of salted water to a boil. Cook the ravioli for 3 to 4 minutes until done. They're ready when they float to the surface. Carefully lift them out of the water with a slotted spoon.
Make the lemon butter: melt 80 g unsalted butter in a frying pan over medium heat until it starts to turn light golden. Add the juice and zest of 1 organic lemon and stir briefly. Season with salt and pepper.
Spoon the ravioli into the pan with the lemon butter and gently toss them in the sauce. Serve immediately on warm plates, sprinkle with extra Parmesan and optionally some fresh basil or parsley.

Italian Fresh dough Vegetarian Pasta Weekend cooking Homemade 300 g tipo 00 flour 3 eggs (M) Pinch of salt 200 g fresh spinach 250 g ricotta 40 g Parmesan, finely grated (plus extra for serving) Pinch of nutmeg Salt and pepper to taste 1 organic lemon (juice and zest) 80 g unsalted butter Splash of olive oil Fresh basil or parsley (optional) Pasta machine Mixing bowl Frying pan Large pot Ravioli cutter or knife Slotted spoon Grater Plastic wrap Work surface Ravioli Stamp ravioli-stamp Pasta Machine pasta-machine Doughrollers rolling-pin Pasta plates pasta-bowls Cookinglife Pasta Machine Italian Chrome for Lasagna and Spaghetti Cookinglife Pastamachine Marcato Pasta machine Atlas 150 Silver Marcato ["Pastamachine"] Pappardelle with wild mushrooms and Parmesan foodies-pappardelle-with-wild-mushrooms-and-parmesan Pasta al limone with grilled zucchini foodies-pasta-al-limone-with-grilled-zucchini Pasta al Limone with Ricotta and Basil foodies-pasta-al-limone-with-ricotta-and-basil-1 Pasta with roasted tomatoes and burrata foodies-pasta-with-roasted-tomatoes-and-burrata

Recipe

Homemade Ravioli with Spinach, Ricotta & Lemon Butter

Homemade ravioli filled with creamy ricotta and spinach, finished with a bright lemon butter. This is the kind of dish you'll be proud to serve.

Course	Main course
Kitchen	Italian
Servings	4 servings

Preparation time

Preparation time	45 min
Stiffen up min.	30 min
Total	1 hour 20 min

Equipment

Pasta machine
Mixing bowl
Frying pan
Large pot
Ravioli cutter or knife
Slotted spoon
Grater
Plastic wrap
Work surface

Ingredients

300 g tipo 00 flour
3 eggs (M)
Pinch of salt
200 g fresh spinach
250 g ricotta
40 g Parmesan, finely grated (plus extra for serving)
Pinch of nutmeg
Salt and pepper to taste
1 organic lemon (juice and zest)
80 g unsalted butter
Splash of olive oil
Fresh basil or parsley (optional)

How do you make homemade ravioli with spinach, ricotta and lemon butter?

Make the pasta dough: mix 300 g tipo 00 flour with 3 eggs and a pinch of salt on a clean work surface. Knead the dough for 8 to 10 minutes until smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes at room temperature.
Make the filling: heat a splash of olive oil in a pan and cook 200 g fresh spinach for 2 minutes until wilted. Let cool and squeeze out as much liquid as possible. Chop the spinach finely and mix it with 250 g ricotta, 40 g grated Parmesan, a pinch of nutmeg, salt and pepper. Set aside.
Divide the dough into four pieces. Pass each piece through the pasta machine, starting on the thickest setting and work step by step down to a thickness of about 1 to 1.5 mm. Lay the sheets on a lightly floured work surface.
Place small mounds of filling (about a teaspoon per ravioli) on one sheet of dough, leaving roughly 4 cm between them. Brush the dough around the filling with a little water. Place a second sheet of dough over the first and press the edges firmly. Cut the ravioli with a round or square cutter or a knife. Press the edges again to ensure they're well sealed.
Bring a large pot of salted water to a boil. Cook the ravioli for 3 to 4 minutes until done. They're ready when they float to the surface. Carefully lift them out of the water with a slotted spoon.
Make the lemon butter: melt 80 g unsalted butter in a frying pan over medium heat until it starts to turn light golden. Add the juice and zest of 1 organic lemon and stir briefly. Season with salt and pepper.
Spoon the ravioli into the pan with the lemon butter and gently toss them in the sauce. Serve immediately on warm plates, sprinkle with extra Parmesan and optionally some fresh basil or parsley.

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Making your own pasta is one of those things you should try at least once. It takes a bit of patience, but the result leaves you wanting more. Literally. The texture of fresh dough is simply incomparable to packet pasta, and once you know how easy it is, you won't want anything else.

A good pasta machine is the key to evenly, thinly rolled dough without the fuss. Whether you're making ravioli, tagliatelle or lasagne: with the right tools, making your own pasta becomes a regular part of your cooking repertoire. Choose quality that lasts for years and gives you a delicious result every time.

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