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It’s already no secret I love pasta, so on my first attempt at making some from scratch (which you can read about here) I doubled up on the ingredients so I could also make a batch of ravioli.
Ricotta and spinach is a classic pairing, but I wanted to up the flavour slightly so added a bit of fresh lemon juice and chilli to cut through the ricotta. It was a hit – proper yum!
As we’ve established, I love some vino whilst cooking, but this is fiddly stuff. Rather than pre-load, just have a small sip in between rolling out the sheets or you will end up tangled in sheets of pasta…trust me…
Ricotta & Spinach Ravioli (with a kick)
- 2 long fresh pasta sheets
- 200 g ricotta
- 200 g fresh baby leaf spinach
- 50 g salted butter
- 1 red chilli VERY finely chopped
- Squeeze of fresh lemon juice
- salt and pepper
- In a large saucepan pop in 5tbsp of water and the butter, heat until the butter has melted. Blanche the spinach in a couple of batches, about 3mins should do it, until wilted. Mix the spinach into the ricotta so its evenly distributed.
- Add in a squeeze of lemon, the chilli and mix. Season with salt and pepper to taste. Personally I like A LOT of pepper in this.
- Lay the two pasta sheets next to each other and put blobs of the filling along the centre of the sheet. You will want about a tablespoon of the mixture at 5cm intervals.
- Brush the pasta sheet with the mixture on, with water - make sure you go right up to the edges of the filling. Then lay the other pasta sheet across the top. Press the sheets together with your fingers, tightly around the filling, then with a knife cut out the individual portions. With a forkers down the edges of each piece of pasta to ensure it is tightly sealed.
- Cook in salted water for 3-5mins until the ravioli floats to the top. Drain, drizzle with some olive oil and serve.