Lemon Spinach Ravioli
This delectable pasta from scratch recipe is perfect for date night or special occasions with family and friends. The pasta is classic, with a mix of flavors in a creamy filling. A lemon butter sauce adds a finishing touch.
Ingredients
Pasta
- 3/4 cup all-purpose flour
- 1 tablespoon semolina
- 1 teaspoon kosher salt
- 1 large egg
Filling
- 1 tablespoon olive oil
- 1 teaspoon garlic minced
- 1 cup fresh baby spinach chopped
- 1 cup whole ricotta strained
- 1 teaspoon basil minced
- 1/2 cup Parmesan cheese grated
- 1 lemon zest & juice
- Salt to taste
- Black pepper to taste
Sauce
- 1/4 cup salted butter
- 1/4 cup Parmesan cheese grated
- Salt to taste
- Black pepper to taste
Instructions
Pasta
- Sift together the flour, semolina and salt in a bowl, and then transfer the mixture onto a clean, flat working area.
- Gather the flour mixture into a round heap, and create a well in the middle – one that is leaves a thin layer of flour at the bottom.
- Crack the egg carefully into the well, and beat it with a fork until it’s well mixed and frothy.
- As you stir, you can begin to add bits of the flour from the outside of the mound.
- Continue to stir the flour into the egg until it’s thick enough, and almost all the flour is incorporated.
- Use a spatula to scrape the rest of the flour into the pasta dough as you knead it.
- Continue to knead for about 10 minutes, until the consistency is smooth, and a little springy.
- Gather it into a ball, and wrap it in plastic wrap. Refrigerate it for another 30 minutes.
Filling
- Begin the filling while the dough is chilling.
- Heat the oil in a large skillet, and add about half the garlic.
- Saute for 2 to 3 minutes, and then add the spinach, half the lemon zest, and a pinch of salt. Cook for a few minutes, until the spinach is wilted.
- Remove the spinach from the pan, and let it cool.
- Once it’s cooled enough, squeeze out the extra liquid, and then chop the spinach as finely as you can.
- Add the chopped spinach, the remaining lemon zest and garlic, basil, Parmesan and ricotta to a large bowl. Stir to blend, and season with salt and black pepper.
Assemble
- When the dough is nicely chilled, roll it in a single layer on a lightly floured and clean surface.
- Roll to a thin layer – thin, but no so much that it tears.
- Cut into rectangles, and drop a tablespoon or so of the filling onto one side – it depends on how big you want to make them. (Remember that they fold over, so one side should be empty.)
- Using a pastry brush, brush a thin layer of water around the edges of each rectangle of dough. This will seal it as you fold them over.
- Fold each over, and press lightly but firmly along the moistened edges to seal.
Cook
- Cook the ravioli in boiling salted water for about 2 or 3 minutes, until the pasta is al dente.
- In the skillet where you cooked the spinach, make the sauce,. Melt the butter over a low heat, and stir in the lemon juice.
- When the ravioli is done, divide between two plates, drizzling each with lemon butter sauce, Parmesan, and salt and pepper to taste.
Tried this recipe?Let us know how it was!
