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Food Network Recipe
This Food Network Recipe for creamy ricotta-stuffed homemade pasta brings Italian Cuisine flavors into your kitchen with a quick and easy recipe perfect for weeknights. I first tried it after watching a cooking tutorial. I knew I had to share my spin—fresh, green, and full of flavor.
I’ll admit I’ve tested this vegetarian dish nearly a dozen times. The dough gets just the right stretch and the filling stays silky when you take a bite. It’s a great way to sneak in extra spinach and protein, while still feeling like a treat. Whether you’re feeding a crowd or cooking for one, this is a go-to for cozy nights. Plus, it pairs beautifully with a simple tomato basil sauce or melted butter with sage.
Why You’ll Love This Recipe
– No-Bake Pasta Magic: skip store-bought sheets and roll your own dough by hand.
– Under 30 Minutes: a quick and easy recipe that doesn’t skimp on taste.
– Vegetarian Dish with Protein: ricotta and eggs deliver creamy protein in every forkful.
– Italian Cuisine at Home: tastes like you’re watching an Italian grandmother work her charm.
– Family-Friendly: kids adore the fun shape and bright green spiral.
– Budget-Friendly: pantry staples and minimal groceries.
– Customizable: swap spinach for kale or add herbs you love.
– Perfect for Leftovers: reheats like a dream.
– Impress Guests: restaurant-quality results with home kitchen tools.
Ingredients
– 2 cups all-purpose flour (or half whole-wheat for nuttier flavor)
– 2 large eggs (room temperature)
– 1 cup fresh baby spinach, blanched and squeezed dry
– 1 cup whole-milk ricotta cheese (look for a quality brand like Galbani)
– ½ cup grated Parmesan cheese (freshly grated for best melt)
– 1 tablespoon olive oil (extra-virgin, cold-pressed)
– 1 garlic clove, minced (use a microplane for a fine texture)
– Pinch of salt and black pepper
– 2 tablespoons chopped fresh basil (plus extra for garnish)
– 1 teaspoon lemon zest (brightens the filling nicely)
Tips:
– For smoother dough, let it rest 15 minutes, covered.
– If your ricotta is watery, strain it in a fine mesh for 10 minutes.
Directions
1. Make the dough: on a clean surface, mound flour and make a well in the center. Crack eggs into the well, add olive oil and a pinch of salt.
Tip: use a bench scraper to gradually pull in flour—when the dough holds together, knead 8–10 minutes until smooth and elastic.
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Rest the dough: wrap in plastic or beeswax wrap. Let stand 15 minutes at room temperature to relax the gluten—this makes rolling easier.
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Prep the filling: pulse spinach, ricotta, Parmesan, garlic, basil, lemon zest, salt, and pepper in a food processor. Scrape down sides, then blend into a smooth, pale green mixture.
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Roll out sheets: cut dough into quarters. Working one piece at a time (keep others covered), roll with a pasta roller from setting 1 to 5—or use a rolling pin to about 1/16-inch thickness.
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Assemble pasta pillows: on one sheet, place small teaspoon mounds of filling about 1 inch apart. Lightly brush around mounds with water. Lay a second sheet over and press gently, sealing and pushing out air pockets.
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Cut and seal: use a ravioli cutter or sharp knife to form squares or circles. Press edges firmly with a fork. Transfer to a floured baking sheet.
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Cook pasta: bring a large pot of salted water to a rolling boil. Gently drop ravioli in batches. Stir lightly to prevent sticking. They’re done in 2–3 minutes—when they float to the top and look tender.
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Dress and serve: drain ravioli, tilt pot, and add a splash of olive oil or butter to keep them from clumping. Plate and finish with extra basil and a dusting of Parmesan.
Servings & Timing
Makes about 20 ravioli (serves 4).
Prep Time: 20 minutes.
Rest Time: 15 minutes.
Cook Time: 5 minutes.
Total Time: 40 minutes from start to finish—fast enough for busy weeknights.
Variations
– Swap ricotta for mascarpone for an even creamier bite.
– Use kale or Swiss chard in place of spinach.
– Stir chopped sun-dried tomatoes into the filling for tangy bursts.
– Make it vegan: swap eggs with a flax “egg” and use cashew cream in place of ricotta.
– Boost the herb flavor: add finely chopped thyme or oregano.
– Spice it up: mix a pinch of red pepper flakes into the dough.
– Fold minced roasted garlic into filling for deeper aroma.
Storage & Reheating
– Fridge: store cooked ravioli in an airtight container up to 3 days.
– Freezer: flash-freeze on a tray, then transfer to a zip-top bag; holds for 2 months.
– To reheat: drop frozen ravioli into boiling water for 4–5 minutes or pan-fry in butter until golden.
– Make-ahead: assemble ravioli, freeze on sheet trays, and cook later without thawing.
Notes
I learned that tiny air pockets can burst during boiling, so press really well around each pocket when sealing. If your dough seems dry at first, add water by the teaspoon until it just comes together—too much flour will make it tough. And honestly, letting the dough rest is worth the extra 15 minutes; your pasta will feel silkier on the tongue.
FAQs
– Q: Can I use a pasta machine alternative?
A: Yes—rolling pins work fine; just aim for thin, even sheets by rotating the dough often.
– Q: Why is my filling too wet?
A: Strain ricotta in a fine-mesh sieve and squeeze excess moisture from the spinach before pulsing.
– Q: How do I prevent ravioli from sticking?
A: Flour both sides lightly and stir gently in boiling water; don’t overcrowd the pot.
– Q: Can I freeze raw ravioli?
A: Absolutely—freeze them single layer on a tray before packing to avoid clumps.
– Q: What sauce pairs best?
A: A simple tomato basil or browned butter sage sauce complements the filling beautifully.
– Q: Can I make this gluten-free?
A: Swap the flour for a 1:1 gluten-free blend, but expect a slightly softer texture.
– Q: How much filling per ravioli?
A: About a teaspoon—too much will burst the edges, too little makes them empty.
Conclusion
This Food Network Recipe for homemade ricotta spinach ravioli captures the heart of Italian Cuisine in just a few steps. You’ll love how it fits into a vegetarian dish lineup and how easy it is to master, even as a cooking tutorial newbie. Give it a try, leave a comment on how it turned out, and explore my other recipes for homemade sauces and quick weeknight dinners. Don’t forget to snap a photo and tag @MyCookingCorner on Instagram—happy cooking!
Creamy Ricotta-Stuffed Homemade Pasta
Ingredients
- 2 cups all-purpose flour (or half whole-wheat)
- 2 large eggs (room temperature)
- 1 cup fresh baby spinach (blanched and squeezed dry)
- 1 cup whole-milk ricotta cheese (quality brand)
- 1/2 cup grated Parmesan cheese (freshly grated)
- 1 tablespoon olive oil (extra-virgin, cold-pressed)
- 1 clove garlic clove (minced)
- Pinch salt and black pepper
- 2 tablespoons chopped fresh basil (plus extra for garnish)
- 1 teaspoon lemon zest
Instructions
- On a clean surface, mound flour and make a well in the center. Add eggs, olive oil, and a pinch of salt. Knead until smooth and elastic.
- Wrap the dough and let it rest for 15 minutes to relax the gluten, making rolling easier.
- Pulse spinach, ricotta, Parmesan, garlic, basil, lemon zest, salt, and pepper in a food processor until smooth.
- Cut dough into quarters and roll into thin sheets. Place mounds of filling on one sheet and cover with another. Cut into shapes and seal edges.
- Boil the ravioli in salted water for 2-3 minutes until tender. Dress with olive oil or butter, basil, and Parmesan.
