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Ravioli with spinach and ricotta cheese filling, in tomato cream sauce – meatless, Italian style pasta dish, with everything made completely from scratch! Learn how to make ravioli dough from scratch, how to shape ravioli, what filling to use and what sauce to make. Detailed instructions and step-by-step photos to show you how to make the ravioli with spinach and ricotta cheese filling at home! I was originally planning to post a light-hearted and easy recipe about how to make a yummy plum drink, but I changed my mind and instead I took an endeavor of making fresh pasta ravioli from scratch.
So I made super delicious spinach ravioli with ricotta cheese filling in a creamy tomato sauce. Even though the below recipe on how to make ravioli has many steps, making fresh pasta ravioli is actually pretty easy, especially because you have a very detailed tutorial that I created below. The most important part here is to roll your ravioli dough very thinly – that’s the secret to great tasting ravioli! To roll it thinly, the dough should have just the right proportion of water to flour, which I denoted in my ingredients section below. It is important to let ravioli dough sit for an hour, covered in plastic wrap, so that the gluten does its job, and the resulting dough is nice and elastic enough for you to work with. And, finally, I think it’s great to learn how to make your own ravioli, because then you can endlessly experiment with fillings instead of just buying what grocery stores offer you. I am personally never impressed with the selection of pre-made ravioli in stores, so that’s primary reason why I learned to make my own.
Below are some step-by-step photos illustrating major steps on how to make ravioli from scratch. The actual recipe is below the photos. Make sure to scroll down all the way for the complete recipe. How to make ravioli dough from scratch First, make the ravioli dough according to the recipe instructions below and let it sit for 1 hour. Stir water with egg until well mixed. In a bowl, combine flour and egg-water mixture together and mix until well incorporated.
Knead the ravioli dough until well-textured and firm. The dough should not be too wet or too sticky. It should only stick to itself, but not to your hands. However, it should not be too dry, either. Make the dough into a ball, cover with plastic wrap.
Let the ravioli dough stand for 1 hour at room temperature before using. Cook for 5 or 10 more minutes uncovered until all liquid evaporates. Chop cooked spinach finely and move to a bowl. Add Parmesan cheese and ricotta cheese, salt to taste and mix well. 2 equal halves and roll each half into a very thin sheet with a rolling pin. Make sure to have flour on hand and dust the working surface or rolling pan when necessary, because the dough will be sticky.
Also it will be really hard to use the ravioli mold if the dough is not thin enough. Once you rolled sheets of dough, shape individual raviolis. You can take the scraps of the dough and add them to your covered dough for future rolling. When you are done shaping ravioli, bring a big pot of water to boil, add ravioli and cook for 5 minutes, then drain. Or, alternatively, freeze ravioli until you’re ready to cook them. Chop tomatoes and garlic and add to the pan. Cook covered for about 10 minutes until tomatoes soften.