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Creamy Kosher Spinach and Ricotta Ravioli

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Dairy (Milchig)

Homemade spinach and ricotta ravioli are tender pasta pillows filled with creamy ricotta, spinach, parmesan, garlic and a pinch of nutmeg, served in a simple brown butter and sage sauce.

Tips for Homemade Ravioli

The pasta dough should be smooth and firm, not sticky; knead it well and let it rest before rolling so it’s easier to stretch thin. Squeeze the spinach completely dry, or the filling will be watery and the ravioli may burst. Don’t overfill them, and press out any air pockets as you seal the edges. Cook in well-salted water just until they float and are tender.

Kosher Notes

This is a dairy (milchig) recipe. Use ricotta, parmesan and butter with a reliable hechsher, and check the spinach for insects or use a certified bagged brand. Ravioli are a good choice for Shavuot, when dairy meals are traditional.

Freezing

Freeze uncooked ravioli on a baking sheet until solid, then transfer to freezer bags. Cook from frozen, adding 1 to 2 minutes. Leftover filling keeps for 2 days and works in stuffed shells.

Creamy Kosher Spinach and Ricotta Ravioli
Fresh homemade ravioli filled with creamy ricotta and perfectly seasoned spinach brings restaurant quality to your kosher kitchen.
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Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Pasta Dough
  • 2 cups all-purpose flour plus extra for dusting
  • 3 large eggs room temperature
  • 1 tablespoon olive oil
  • 1 teaspoon salt
For the Filling
  • 10 ounces fresh spinach or 1 cup frozen, thawed and drained
  • 15 ounces whole milk ricotta cheese drained
  • 1/2 cup grated Parmesan cheese
  • 1 large egg yolk
  • 2 cloves garlic minced
  • 1/4 teaspoon nutmeg freshly grated
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper freshly ground
For Assembly and Cooking
  • 1 large egg beaten, for egg wash
  • 2 tablespoons salt for pasta water
  • 4 tablespoons butter
  • 8 fresh sage leaves

What I use for this recipe

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Method
 

Make the Pasta Dough
  1. Place flour and salt in a large bowl and make a well in the center. Crack eggs into the well and add olive oil.
  2. Using a fork, gradually incorporate flour into the eggs until a shaggy dough forms.
  3. Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. The dough should feel slightly tacky but not sticky.
  4. Wrap dough in plastic wrap and let rest at room temperature for 30 minutes.
Prepare the Filling
  1. If using fresh spinach, wash and steam for 2-3 minutes until wilted. If using frozen, thaw completely.
  2. Squeeze spinach in a clean kitchen towel to remove as much water as possible. Chop finely.
  3. In a bowl, combine ricotta, Parmesan, egg yolk, minced garlic, nutmeg, salt, and pepper. Mix well.
  4. Fold in the chopped spinach until evenly distributed. Taste and adjust seasoning if needed.
Assemble the Ravioli
  1. Divide pasta dough into 4 pieces. Work with one piece at a time, keeping others covered.
  2. Roll dough through pasta machine starting at widest setting, gradually moving to setting 6 or 7, or roll with rolling pin until very thin.
  3. Cut pasta sheet into rectangles about 4x3 inches. You should have about 24 pieces.
  4. Place 1 tablespoon of filling in center of half the pasta rectangles. Brush edges with beaten egg.
  5. Top with remaining pasta rectangles and press edges firmly to seal, removing air bubbles. Crimp edges with a fork.
  6. Place finished ravioli on a floured baking sheet, making sure they don't touch.
Cook and Serve
  1. Bring a large pot of water to boil. Add 2 tablespoons salt.
  2. Meanwhile, melt butter in a large skillet over medium heat. Add sage leaves and cook until butter is golden and sage is crispy, about 3-4 minutes.
  3. Gently drop ravioli into boiling water. Cook for 3-4 minutes until they float to the surface.
  4. Using a slotted spoon, transfer ravioli to the skillet with sage butter. Toss gently to coat.
  5. Serve immediately with additional Parmesan cheese if desired.

Notes

Ravioli can be frozen before cooking. Place on a baking sheet and freeze until solid, then transfer to freezer bags. Cook from frozen, adding 1-2 extra minutes to cooking time. Leftover filling keeps in refrigerator for 2 days and makes excellent stuffing for other pasta shapes.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 18g 23%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 145mg 48%
Sodium 620mg 27%
Dietary Fiber 3g 11%
Total Sugars 3g
Protein 22g 44%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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