Ravioli filled with spinach and ricotta - recipe

Ravioli filled with spinach and ricotta

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For the pasta

For the filling

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  1. 1

    Place the flour, water, eggs, salt, and olive oil in a food processor, blend for 3-5 minutes until smooth and not sticky, rest for 30 minutes.

    For this step you'll need:

    • 250g Strong white bread flour
    • 2ml Warm water
    • 1 Egg(s) (free range) beaten
    • 1 Egg yolk(s) (free range)
    • 1tsp Salt
  2. 2

    Roll the dough into 2 rectangles approximately 51 x 35.5 cm (20 x 14in).

  3. 3

    Mix together the spinach and ricotta in a bowl with a pinch of salt and pepper.

    For this step you'll need:

    • 125g Spinach
    • 125g Ricotta
    • Salt
    • Pepper
  4. 4

    Spoon small mounds of filling in lines over one piece of dough. Brush around the edges with water, cover with 2nd piece of dough, cut into squares. Zigzag edges are optional.

  5. 5

    Leave to dry out on the work surface for 30 minutes.

  6. 6

    Cook the ravioli in boiling water for 5 minutes, serve with a tomato sauce and grated cheese.

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