December 20, 2011

Spinach & Three Cheese Ravioli with Garlic Butter Sauce

We bought a ravioli stamp at Glorioso's Italian Market this summer, but did not attempt homemade ravioli until tonight.  I'm still shocked at how well they turned out! 

Step 1 - Make Pasta Dough

I followed the Basic Pasta Recipe on All Recipes, doubling the original recipe.  It was quite simple to make, but until I started kneading the dough I was worried about how dry the dough was.

Step 2 - Make Ravioli Filling

We had Gruyere in our fridge, so I opted for a Spinach and Three Cheese filling from a Food Network recipe.  I followed the recipe exactly with the exception of subbing Gruyere for mozzarella.

Step 3 - Roll Out Pasta Dough

I now understand why people own pasta machines.  I found the dough to be really hard to roll out, so I enlisted the help of my husband.

 Step 4 - Cut Ravioli

I cut the dough slightly larger than the stamp, then added a tablespoon of filling.  Top with another cut piece of dough, stamp, trim the edges and you've made ravioli!

 Step 5 - Cook Ravioli and Sauce

After bringing water to a boil, I cooked the ravioli for 3 minutes.  At the same time, I melted butter with garlic, oregano and basil for the sauce.  The sauce recipe I followed also came from All Recipes.

Step 6 - Enjoy!

I was worried that dinner would take forever, but from start to finish it only took 1.5 hours.  I thought that was pretty good considering I've never made homemade pasta, much less ravioli, before.  A ravioli stamp is only a few dollars, so if you have the strength to roll dough, I highly recommend trying it.

Spinach & Three Cheese Ravioli
Prep Time: 1 hour
Cook Time: 3 minutes
Ingredients (12 servings)
    Dough (for 48 ravioli)
    • 6 eggs, slightly beaten
    • 2 teaspoons salt
    • 6 cups all-purpose flour (or half whole-wheat flour)
    • 1/2 cup water
    Filling (for 48 ravioli)
    • 15oz container ricotta cheese
    • 2 cups shredded Gruyere cheese
    • 1/2 cup freshly grated Parmesan
    • 2 cups fresh baby spinach, finely chopped
    • 1 large egg
    • salt and freshly ground black pepper
    Sauce (for 16 ravioli)
    • 5 tablespoons butter
    • 1 clove crushed garlic
    • 1 teaspoon dried basil
    • 2 teaspoons dried oregano
    Note: You will also need a biscuit cutter, ravioli stamp or something similar to shape the ravioli.
      • In a large bowl, combine flour and salt. Make a well in the flour, add the eggs and water, then mix. Mixture should form a stiff dough. If you can't get all the flour hydrated into a dough, add more water until you can form a nice firm but sticky dough.
      • On a lightly floured surface, knead dough for about 3 to 4 minutes until it is smooth and stretchy. With a pasta machine, or by hand, roll dough out to desired thinness.
      • Although you can roll out the ravioli sheets immediately, letting the dough rest for 20 minutes or more allows the proteins in the dough to relax and makes rolling much easier. Rest the dough covered under the mixing bowl so it won't dry out too much.
      • In a large bowl, combine all ingredients.
      • In a small saucepan melt butter, add garlic and saute until cooked. Add dried oregano and dried basil and stir until heated through. Serve warm.
      Recipe Notes
      • This filling should be used the same day it is made.  You can freeze any leftover ravioli by placing them in a single layer on a baking sheet in the freezer. Once frozen solid, transfer to a freezer-safe container.
      Recipe adapted from:
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