Homemade Spinach & Cheese Ravioli

If you want to add more Mediterranean recipes to your collection, Homemade Spinach & Cheese Ravioli might be a recipe you should try. This hor d'oeuvre has 85 calories, 4g of protein, and 3g of fat per serving. This recipe serves 48. For 19 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 9479 people were glad they tried this recipe. Head to the store and pick up olive oil, eggs, panko breadcrumbs, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by The Little Kitchen. Overall, this recipe earns a not so tremendous spoonacular score of 34%. Similar recipes are Spinach And Cashew Cheese Ravioli, Spinach and Three Cheese Ravioli with Sugo Sauce, and Spinach and Cheese Ravioli with Roasted Tomatoes and Basil.

Servings: 48

 

Ingredients:

Equipment:

Cooking instruction summary:

Ravioli Pasta DoughAdds eggs, water, flour and salt to the bowl of a stand mixer. Using the flat beater attachment, beat for 30 to 60 seconds on speed 2 and mix for 30 to 60 seconds. Add more water if the dough is too dry, in 1/2 Tablespoon increments.Remove flat beater and change with the dough hook. Knead for 2 minutes on speed 2. Remove the dough and knead by hand for 2 minutes on a marble pastry board. Allow the dough to rest covered for 20 to 30 minutes.Cut dough into four pieces before processing with pasta sheet attachment. Work with one piece at a time, be sure to cover the other pieces of dough. Take one piece and flatten into a rectangular shape. Add flour to both sides. Attach the pasta sheet roller to your stand mixer and set it to #1. Turn on the stand mixer to speed 2 and run the pasta dough through the pasta sheet roller. While on #1, fold the dough in half and run it through again. I do this several times. Add flour to both sides as needed during this process.Add a little bit of flour on each side of the dough/sheet between in pass through the pasta sheet roller, change setting to #2 and pass the pasta dough through the sheet roller twice. Change to #3 and pass the pass the pasta through twice and then the same for #4.After rolling the pasta out, I get my ravioli maker out and lay the pasta sheet on top of the filler (white plastic). Push the pasta sheet into the ravioli cavities and adjust the sheet as needed. Fill each ravioli with about a teaspoon, I use my fingers to ensure it gets all the way in there and there's no air pockets.After you're finished filling your pasta, add another pasta sheet on top and using your hands, you're going to push down to ensure the sheets are pressed together; you don't want any air pockets.Then cut the pasta sheet at the end with kitchen shears.Once again, press down with your hands and pat it a little, we want to make sure to seal the raviolis. Flip the ravioli filler and remove the filled pasta sheets. Then put the ravioli cutter on the ravioli sheets and line it up correctly. And then flip it over with the ravioli sheets. We're going to use this to cut the raviolis. Run a rolling pin over the top, back and forth. Gently pull apart the raviolis and you're done.To make baked or fried ravioli appetizers, see below. When boiling your ravioli pasta, it only needs 5 to 7 minutes to boil, for frozen pasta just add a couple of minutes longer.Baked or Fried RavioliPut the beaten eggs into a shallow dish. Into another shallow dish, add breadcrumbs, parmesan cheese, parsley and salt and pepper and mix to combine. With one hand, dip one ravioli in the egg and place into the breadcrumb mixture. With your other hand, add breadcrumbs and shake off excess. Place on a plate and repeat.Baked RavioliHeat oven to 400 degrees F. Cover a baking sheet with foil and place a baking rack on top. Spray raviolis that have been covered in breadcrumbs with non-stick cooking spray. Place raviolis on top of backing rack on the cookie sheet. Bake for 15 minutes and then flip and bake for another 5 minutes or until both sides are golden brown and crispy. Serve immediately with your favorite tomato sauce for dipping.Fried RavioliAdd butter and olive oil to a non-stick pan and heat on medium. Cook in batches, 2 to 3 minutes per side (4 to 5 minutes if frozen). Remove from pan and place on a paper towel lined plate. Optional: sprinkle with grated parmesan cheese.

 

Step by step:

1. Ravioli Pasta Dough

2. Adds eggs, water, flour and salt to the bowl of a stand mixer. Using the flat beater attachment, beat for 30 to 60 seconds on speed 2 and mix for 30 to 60 seconds.

3. Add more water if the dough is too dry, in 1/2 Tablespoon increments.

4. Remove flat beater and change with the dough hook. Knead for 2 minutes on speed

5. Remove the dough and knead by hand for 2 minutes on a marble pastry board. Allow the dough to rest covered for 20 to 30 minutes.

6. Cut dough into four pieces before processing with pasta sheet attachment. Work with one piece at a time, be sure to cover the other pieces of dough. Take one piece and flatten into a rectangular shape.

7. Add flour to both sides. Attach the pasta sheet roller to your stand mixer and set it to #

8. Turn on the stand mixer to speed 2 and run the pasta dough through the pasta sheet roller. While on #1, fold the dough in half and run it through again. I do this several times.

9. Add flour to both sides as needed during this process.

10. Add a little bit of flour on each side of the dough/sheet between in pass through the pasta sheet roller, change setting to #2 and pass the pasta dough through the sheet roller twice. Change to #3 and pass the pass the pasta through twice and then the same for #4.After rolling the pasta out, I get my ravioli maker out and lay the pasta sheet on top of the filler (white plastic). Push the pasta sheet into the ravioli cavities and adjust the sheet as needed. Fill each ravioli with about a teaspoon, I use my fingers to ensure it gets all the way in there and there's no air pockets.After you're finished filling your pasta, add another pasta sheet on top and using your hands, you're going to push down to ensure the sheets are pressed together; you don't want any air pockets.Then cut the pasta sheet at the end with kitchen shears.Once again, press down with your hands and pat it a little, we want to make sure to seal the raviolis. Flip the ravioli filler and remove the filled pasta sheets. Then put the ravioli cutter on the ravioli sheets and line it up correctly. And then flip it over with the ravioli sheets. We're going to use this to cut the raviolis. Run a rolling pin over the top, back and forth. Gently pull apart the raviolis and you're done.To make baked or fried ravioli appetizers, see below. When boiling your ravioli pasta, it only needs 5 to 7 minutes to boil, for frozen pasta just add a couple of minutes longer.

11. Baked or Fried Ravioli

12. Put the beaten eggs into a shallow dish. Into another shallow dish, add breadcrumbs, parmesan cheese, parsley and salt and pepper and mix to combine. With one hand, dip one ravioli in the egg and place into the breadcrumb mixture. With your other hand, add breadcrumbs and shake off excess.

13. Place on a plate and repeat.

14. Baked Ravioli

15. Heat oven to 400 degrees F. Cover a baking sheet with foil and place a baking rack on top. Spray raviolis that have been covered in breadcrumbs with non-stick cooking spray.

16. Place raviolis on top of backing rack on the cookie sheet.

17. Bake for 15 minutes and then flip and bake for another 5 minutes or until both sides are golden brown and crispy.

18. Serve immediately with your favorite tomato sauce for dipping.Fried Ravioli

19. Add butter and olive oil to a non-stick pan and heat on medium. Cook in batches, 2 to 3 minutes per side (4 to 5 minutes if frozen).

20. Remove from pan and place on a paper towel lined plate. Optional: sprinkle with grated parmesan cheese.

Nutrition Information:

covered percent of daily need