spinach ravioli recipe
The Best spinach ravioli recipe
Classic Spinach Ravioli with Garlic Tomato Sauce
A comforting dish featuring homemade spinach ravioli nestled in a rich, garlicky tomato sauce. Perfect for a cozy weeknight meal.
🥘Ingredients
- 2 cups all-purpose flour
- 1 large egg
- ½ cup cold water
- 1 tsp salt
- 1 cup frozen spinach, thawed and drained
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup ricotta cheese
- 1 egg
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp dried oregano
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 375°F. In a bowl, combine flour and salt. Add the egg and water, then knead until smooth and elastic—about 8–10 minutes. -
2
Roll the dough thin (about ⅛-inch thick) and cut circles using a ravioli cutter or mold. Place in a bowl, cover with plastic wrap, and refrigerate for 30 minutes. -
3
In a pan, heat olive oil over medium heat. Sauté onion and garlic until soft, then add the drained spinach. Cook until wilted, then mix in ricotta, egg, salt, and pepper. Set aside. -
4
In a separate pan, sauté garlic in olive oil until fragrant. Add tomato sauce, oregano, salt, and pepper. Simmer for 10 minutes. -
5
Place ravioli on a baking sheet, spoon sauce over each, and top with spinach filling. Bake at 375°F for 15–20 minutes until golden.
🔧Equipment
- Mixing bowls
- Rolling pin
- Ravioli cutter or mold
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Spinach Ravioli with Garlic Tomato Sauce Works
❓ Frequently Asked Questions About Spinach Ravioli with Garlic Tomato Sauce
Can I substitute fresh spinach for frozen spinach in this recipe?
Yes, you can use fresh spinach, but rinse it thoroughly to remove any dirt or debris. Fresh spinach may have a slightly different texture, so you might want to blend it slightly with a fork before adding it to the filling to ensure a smoother consistency.
How do I prevent the ravioli from sticking together while cooking?
To avoid sticking, lightly dust the ravioli with flour before boiling. Cook them in a pot of well-salted water that comes almost to the top of the ravioli. Stir gently once or twice during cooking to break up any clumps.
What if I don’t have a pasta machine?
You can still make these ravioli by hand. Roll out the dough thinly using a rolling pin, then cut the sheets into small squares or circles with a glass or cookie cutter. Alternatively, use a pizza cutter or sharp knife to shape them into your preferred size.
How do I store leftovers and reheat them?
Store leftover ravioli in an airtight container in the refrigerator for up to three days. To reheat, gently warm them in a pot of boiling water for 2–3 minutes, or until heated through. Avoid overcooking to prevent a soggy texture.
Can I make the filling ahead of time?
Yes, you can prepare the spinach filling up to 24 hours in advance. Store it in the refrigerator in an airtight container. When ready to assemble, combine the filling with the dough just before rolling and cutting the ravioli to maintain freshness.
