Gail’s Homemade Spinach & Ricotta Ravioli

Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.

Please Spread the love!
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  

TRH Gail's Homemade Spinach & Ricotta Ravioli

So my family are crazy about pasta. Tonight was homemade Spinach and Ricotta Ravioli ..it was yummy 😘😘hope you enjoy!!

Pasta dough
2 Cups flour
3 eggs
1 tbsp olive or canola oil
1/4 tsp salt

On a clean surface sift flour salt make a well in the centre add eggs and oil and scramble with a fork, bringing the sides into the middle to form a dough.
Knead until the dough is soft, dough should not be sticky. If dough too sticky add a little more flour if too dry then add a tbsp water.
Roll into a ball and wrap in clingfilm plastic and set aside for 1 hour at room temperature to rest.

Spinach Ricotta filling
1 large packet fresh spinach.
Heat a saucepan and add 1 tbsp olive oil and sweat the spinach covered for 7 mins.
Remove lid and sauté further until all liquid has evaporated.
Remove to a bowl and cool.
When slightly cool chop spinach finely.
Add 3/4 cup ricotta cheese that has been softened with a fork.
Add 1/2 cup parmesan cheese, black pepper and salt to taste.
Stir until all combined. Set aside.

Creamy Tomato & Thyme Sauce
In a saucepan add 2 tbsp olive oil.
Add 1 small finely chopped onion, 3 tsp minced garlic and 5 sprigs fresh thyme ( or more depending on your taste ) and saute until tender.
Add 3 medium chopped tomatoes and 8 baby cherry tomatoes.
Let tomatoes sweat and start breaking down then add 1/2 cup dry white wine ( optional – chicken stock or veg stock ) and cook until reduced by half.
Blend until smooth in a blender. Place back in saucepan and stir in 3/4 cup fresh cream. Set aside.
Divide pasta dough in half and roll out both pieces VERY thinly on a lightly floured surface into a large rectangle.
Place filling on bottom piece of dough (1 tsp ), 1 cm apart, cover with 2 nd piece of dough and cut and trim with a sharp knife seal edges with a fork.
I did not have a ravioli tray so I made squares.
In a large saucepan add water and salt and bring to boil .
Cook ravioli in batches about 5 minutes.
They float to the top when done. Pour over creamy tomato and thyme sauce.
Add more thyme according to taste if needed .
Add cherry halved tomatoes and fresh thyme for garnish.
**Notes : Fresh Basil may be used instead of Thyme.

Roll out pasta dough very very thin unless you have a pasta machine which you will need to pass through several times otherwise the dough will be thick and clumpy.

Source: Internet
Prepared, tried and tested by Gail Haselsteiner

Make tomorrow more amazing than today! Just believe in yourself and dream big. Do not give up on your hopes. Take care always.
 

COPYRIGHT STATEMENT

I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.

 

MISSION STATEMENT

My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog.    You will also find Resources and Courses and Services for Bloggers which I promote from time to time. 

Leave a Comment

Get More Exclusive Content sent directly by me to your Inbox

Join our mailing list to receive the latest news and updates from our team.

Please check your email inbox and confirm your subscription. Thank you, EsmeSalon