Homemade ricotta spinach ravioli in tomato sauce
Ravioli ricotta and spinach is a classic Italian Sunday meal. Tender, beautiful, homemade ravioli, stuffed with a creamy mixture of ricotta, spinach, and a touch of nutmeg. Served with a simple basil tomato sauce and topped with grated Parmigiano, these ravioli will transport you to Italy at your first bite.
A fun, hands-on class where you will learn how to make your own pasta dough. You will need a work surface, a hand-crank pasta machine, or a Kitchen aid with the pasta attachment. You will also need a ravioli wheel, which is usually corrugated, or a pizza cutter. During the 30 minute resting time for the pasta dough, we will make the tomato sauce and assemble the filling.
Advance prep: washing, blanching, and squeezing the spinach
A recipe card will be sent to the participants.
- 2 large eggs
- 200 g flour 00
- a few drops of water if necessary
- 250 g ricotta, drained
- 100 g boiled and squeezed spinach
- pinch of salt
- ¼ grated nutmeg
- 2 tablespoons e.v.o. oil
- 1 clove garlic, whole, pressed
- ½ small onion, minced
- 1 small carrot, chopped
- 1 can San Marzano tomatoes, puréed
- salt and pepper to taste
- 2-3 basil leaves
- Parmigiano Reggiano (for topping)
Hi, my name is Loreto. My wife Nicoletta and I are food bloggers and our website is Sugarlovespices. It is here that we love to inspire p...