Yesterday, I shared how to make fresh pasta. The resulting pasta dough can be used to form a variety of different pastas including the tortellini, ravioli and fettuccine that we made during the class. In theory, you can roll the pasta dough out flat using a rolling pin. However, I recommend using a KitchenAid Mixer with a pasta attachment if you can. It’s much easier.
If you decide to make tortellini or ravioli with the pasta, I highly recommend using this Spinach Ricotta filling. It is so easy, yet it tastes so good that you will think that you are part Italian…especially if you add the Perfectly Easy Marinara on top! 🙂
Spinach Ricotta Ravioli
Recipe Courtesy of Taste Buds
- 1 cup ricotta cheese
- ¼ cup mozzarella cheese, grated
- 2 tbsp Parmesan cheese, grated
- 1 egg
- 1 cup spinach
- Pinch of nutmeg
- Salt and pepper, to taste
- Combine all of the filling ingredients into a bowl and mix them together well.
- After rolling one of the pieces of the fresh pasta flat, put a tablespoon of the filling on top of the flat pasta. Continue to do so for the length of the pasta – spacing the filling 1 inch apart.
- Using a brush (or your finger), wet the pasta area around the filling making little squares with the water.
- Roll another flat piece of fresh pasta and cover the filling
- Use your hands to shape the dough around the filling into ravioli square. (Make sure that you get rid of any air pockets/seal the ravioli tightly.) Repeat this action until you have shaped the ravioli around each tablespoon of filling – cutting the dough to separate the ravioli as you go along.