Creamy Spinach Ricotta Ravioli

Risotto is more than just a dish; it's a culinary tradition steeped in history, originating from the northern regions of Italy, particularly Lombardy and Piedmont. This creamy rice dish has become a beloved staple in kitchens worldwide, celebrated for its comforting texture and rich flavors. At the heart of risotto's appeal is its versatility, allowing for endless variations that can cater to diverse palates and dietary preferences.

Indulge in the rich flavors and comforting texture of homemade creamy mushroom risotto with this ultimate guide. Discover the art of crafting this Italian classic as you learn about essential ingredients like Arborio rice, fresh mushrooms, and quality broth. Explore the step-by-step technique that ensures a creamy finish, along with tips for sautéing and flavoring. Elevate your dining experience with this satisfying dish that is perfect for any occasion. Enjoy the culinary journey!

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Ingredients

For the Ravioli Dough:

2 cups all-purpose flour

3 large eggs

1/2 teaspoon salt

1 tablespoon olive oil

For the Filling:

1 cup ricotta cheese

1 cup fresh spinach, chopped

1/2 cup grated Parmesan cheese

1/2 teaspoon garlic powder

Salt and pepper to taste

1/4 teaspoon nutmeg (optional)

For the Creamy Sauce:

1 cup heavy cream

1 tablespoon butter

1/2 cup grated Parmesan cheese

Salt and pepper to taste

Fresh basil or parsley, chopped (for garnish)

Instructions

Make the Ravioli Dough:

- On a clean surface, mound the flour and create a well in the center. Add the eggs, salt, and olive oil into the well.

- Slowly mix the flour into the eggs with a fork until it starts to come together.

- Knead the dough for about 5-7 minutes until it’s smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes at room temperature.

Prepare the Filling:

- In a medium bowl, combine the ricotta cheese, chopped spinach, grated Parmesan, garlic powder, nutmeg (if using), and season with salt and pepper. Mix well and set aside.

Roll Out the Dough:

- Divide the rested dough into four equal parts. Roll out one part at a time on a lightly floured surface until it’s very thin (about 1/16 inch thick), keeping the rest of the dough covered to prevent drying out.

Form the Ravioli:

- Using a round cookie cutter or a glass, cut circles into the rolled-out dough. Place a teaspoon of filling in the center of half of the circles. Brush the edges with water to help them seal.

- Place another circle on top and press down firmly to seal. Use a fork to crimp the edges for an extra seal and decorative touch. Repeat with remaining dough and filling.

Cook the Ravioli:

- Bring a large pot of salted water to a gentle boil. Carefully drop in the ravioli and cook for 3-4 minutes until they float to the surface. Remove with a slotted spoon and set aside.

Make the Creamy Sauce:

- In a saucepan over medium heat, melt the butter. Add the heavy cream and let it simmer for 2-3 minutes until slightly thickened. Stir in the grated Parmesan cheese and season with salt and pepper.

Serve:

- Gently toss the cooked ravioli in the creamy sauce until coated. Plate and garnish with chopped fresh basil or parsley.

Enjoy your delicious Creamy Spinach Ricotta Ravioli!

Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4