Creamy Ricotta-Stuffed Homemade Pasta
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. Fresh, green, and full of flavor, this vegetarian dish is sure to impress.
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.
Notes
For smoother dough, let it rest covered. Strain watery ricotta before use. Press filling pockets well to prevent bursting during cooking. Add water to dough if too dry.
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