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
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
Keywords: Nutmeg, pasta, parmesan, Italian, vegetarian, dairy free, gluten free,