Description

Spinach Ricotta Ravioli are a true classic. Perfectly al dente pasta filled with decadent creamy cheese. Perfect for a lazy Sunday or date night in! This flexible recipe can be made with traditional or gluten free pasta dough and with regular, or dairy free cheeses.

Ingredients

Scale

One batch gluten free pasta dough, or your favorite pasta recipe
1 cup ricotta, or Vegan Almond Ricotta
10 ounces frozen spinach, thawed and drained well
2 eggs, divided
1/2 cup grated parmesan
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper

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Instructions

Shape your pasta dough into a ball and cut into quarters. Place one quarter on a lightly floured piece of parchment. Wrap the three remaining gently in plastic to prevent them from drying. Roll, using a generous amount of flour until the dough is very thin. The thinner the better.
Using a 2-inch biscuit cutter (or round cookie cutter), cut discs out of the dough. You can also cut 2-inch squares using a knife. Form the scraps into a ball and repeat until all the dough is cut.
Stir together the ricotta, spinach, one egg, parmesan, nutmeg, salt and pepper together in a bowl.
Take one round of pasta dough and place a heaping teaspoon of ricotta and spinach filling in the center. Whisk an egg in a small bowl, and brush it around the exposed edge. Top with a second pasta round. Press gently with your fingers to seal and then crimp the edges with a fork.
Add the ravioli to a large pot of boiling salted water. Cook for about 2 minutes, until the pasta is al dente. Remove and add to your sauce of choice.

Notes

Spinach: You can also use 10 ounces of fresh spinach. Sauté or blanch before adding it to the filling.

Parmesan: can substitute dairy free parmesan.

Nutrition

Serving Size: 1/6th recipe (calculated with gluten free pasta and dairy filling. No sauce.)
Calories: 273
Sugar: 0g
Sodium: 853mg
Fat: 14g
Saturated Fat: 7g
Carbohydrates: 14g
Fiber: 1g
Protein: 20g
Cholesterol: 204mg