We have two versions of this ravioli appetizer for you: the quick, “cheater” version and the entirely from scratch one.
If you have friends coming over and want a different appetizer to share over a glass of wine or beer, you’ll find this is a tasty, different dish to make.
For the ambitious cook, here’s the scratch version of ravioli’s.
Cooking time: 60 to 70 minutes
- 1 c flour
- 1 egg
- 2 tbsp water
- 1/2 tsp fine kosher salt
In a medium sized bowl, combine your flour and salt then make a well in the flour and add the egg. The mixture should form a stiff dough. If needed, stir in 1 or 2 tablespoons of the water.
On a lightly floured surface, knead dough for 3 to 4 minutes. By hand or with a pasta machine, roll the dough out to desired thinness. if you have a ravioli cutter/form, by all means, use that. If not, you can use the rim of a small drinking glass or round cookie cutter to cut out your shells. If you don’t want to use the spinach filling, absolutely use another recipe or filling for this.
Once you have all of your shells cut out, you’re ready to fill them.
Spinach & Cheese filling
- 16 oz Ricotta cheese, drained on a paper towel
- 12 oz Spinach, stemmed and steamed
- 8 oz Parmesan or Asiago cheese
- 1 Egg
- 1/2 tsp Italian seasoning
You’ll need to drain the ricotta on some paper towels, hang in some cheese cloth or in a fine mesh strainer for a few minutes. While the ricotta is draining, grate your Parmesan or Asiago cheese (you could do a combination of them too).
You’ll need to steam the spinach at this point, so set up your steamer (or you can use a colander) over a large pot filled with a couple inches of water. Bring the water to a boil and let simmer. Place the spinach in your steamer/colander and steam until tender. Squeeze as much water out of the spinach as you can and pat dry with a paper towel.
Combine spinach, ricotta, grated cheese, Italian herb mix and egg in a bowl then mix until spinach is broken apart and mixed well. Using a teaspoon, measure out 1/2 teaspoon amount of filling on one half of each shell of pasta. Using your finger and a small bowl of water, wet dough lightly all around and right to the filling. Fold the dough in half and carefully push down to seal the dough around each dollop of filling. Repeat until each ravioli is completed.
Boil in a pot of salted water for a minute or two and when the raviolis float, they’re done.
Repeat the steps above from draining the raviolis to completion and serve!!