Spinach Ravioli Recipe Dinners: 5 Delicious Ways to Elevate Your Meal!

Spinach ravioli. Those little pillows of pasta goodness filled with creamy, cheesy spinach filling are a weeknight dinner hero. But let’s be honest, sometimes we get stuck in a rut with the same old sauce. Are you tired of the same marinara routine? Do you crave a little excitement in your ravioli life? Then you’ve come to the right place! This article provides a versatile spinach ravioli recipe, plus five exciting and easy dinner ideas that will transform your ravioli from simple to spectacular. Get ready to unleash your inner chef and discover a world of delicious possibilities!

Why This Recipe Works

This spinach ravioli recipe is designed to be simple, flavorful, and adaptable. Here’s why it works so well:

• Fresh Ingredients: Using fresh spinach and ricotta cheese makes a huge difference in the overall taste and texture.
• Balanced Flavors: The combination of garlic, nutmeg, and Parmesan cheese perfectly complements the spinach and ricotta, creating a harmonious flavor profile.
• Easy to Follow: The instructions are clear and concise, making it easy for even beginner cooks to achieve delicious results.
• Versatile: The basic ravioli recipe is a fantastic base for a wide variety of sauces and accompaniments, allowing you to create endless dinner variations.
• Customizable: Easily adjust the amount of garlic, cheese, or spices to suit your personal preferences. You can also add other ingredients like lemon zest or herbs to the filling.

Ingredients

For the Ravioli Dough:

• 2 cups all-purpose flour, plus more for dusting
• 3 large eggs
• 1 tablespoon olive oil
• 1/2 teaspoon salt

For the Spinach and Ricotta Filling:

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 10 ounces fresh spinach, roughly chopped
• 1 cup ricotta cheese (full-fat for best flavor)
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste
• 1 egg, lightly beaten (for egg wash)

Instructions

Making the Ravioli Dough:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
2. Add Wet Ingredients: Create a well in the center of the flour mixture. Add the eggs and olive oil to the well.
3. Mix and Knead: Gradually incorporate the flour into the wet ingredients, starting from the center. Once a shaggy dough forms, turn it out onto a lightly floured surface.
4. Knead the Dough: Knead the dough for 8-10 minutes, or until it is smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
5. Rest the Dough: Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making it easier to roll out.

Making the Spinach and Ricotta Filling:

1. Sauté the Garlic: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1-2 minutes, or until fragrant. Be careful not to burn the garlic.
2. Wilt the Spinach: Add the chopped spinach to the skillet and cook until wilted, about 3-5 minutes.
3. Drain Excess Moisture: Transfer the spinach to a colander and press out any excess moisture. This is crucial to prevent the ravioli filling from being watery.
4. Combine Filling Ingredients: In a medium bowl, combine the drained spinach, ricotta cheese, Parmesan cheese, nutmeg, salt, and pepper. Mix well to combine.

Assembling the Ravioli:

1. Roll Out the Dough: Divide the dough in half. On a lightly floured surface, roll out one half of the dough into a thin sheet. If you have a pasta machine, use it to roll the dough to the thinnest setting.
2. Add the Filling: Place teaspoonfuls of the spinach and ricotta filling about 1-2 inches apart on the rolled-out dough.
3. Egg Wash: Lightly brush the dough around the filling with the beaten egg. This will help seal the ravioli.
4. Top with Second Sheet: Roll out the remaining dough into a thin sheet and place it over the filling.
5. Seal and Cut: Gently press down around each mound of filling to seal the ravioli. Use a ravioli cutter, knife, or pizza cutter to cut out the individual ravioli.
6. Repeat: Repeat the process with the remaining dough and filling.

Cooking the Ravioli:

1. Boil Water: Bring a large pot of salted water to a boil.
2. Cook the Ravioli: Gently drop the ravioli into the boiling water. Cook for 3-5 minutes, or until they float to the surface and are cooked through.
3. Serve: Drain the ravioli and serve immediately with your favorite sauce.

Five Delicious Dinner Ideas:

1. Brown Butter Sage Ravioli: Toss the cooked ravioli with brown butter, fresh sage leaves, and grated Parmesan cheese. Simple, elegant, and bursting with flavor.
2. Creamy Tomato Ravioli: Simmer the ravioli in a rich and creamy tomato sauce made with crushed tomatoes, heavy cream, garlic, and herbs.
3. Pesto Ravioli with Cherry Tomatoes: Toss the ravioli with pesto, halved cherry tomatoes, and a sprinkle of pine nuts. Fresh and vibrant.
4. Lemon Garlic Shrimp Ravioli: Sauté shrimp with garlic, lemon juice, and white wine. Toss with the ravioli and garnish with fresh parsley.
5. Mushroom Cream Sauce Ravioli: Sauté sliced mushrooms with garlic and thyme. Add cream and Parmesan cheese to create a decadent sauce. Toss with the ravioli.

Tips for Success

• Don’t Overfill the Ravioli: Overfilling the ravioli can cause them to burst during cooking.
• Seal the Ravioli Well: Make sure to seal the ravioli tightly to prevent the filling from leaking out.
• Cook in Batches: Don’t overcrowd the pot when cooking the ravioli. Cook them in batches to ensure they cook evenly.
• Fresh is Best: While you can use frozen spinach, fresh spinach provides the best flavor and texture.
• Taste as you go: Adjust the seasoning of the filling to your liking.

Storage Instructions

Uncooked Ravioli: You can freeze uncooked ravioli for up to 2 months. Lay them in a single layer on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer-safe bag or container. Cook directly from frozen, adding a few extra minutes to the cooking time.

Cooked Ravioli: Store cooked ravioli in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan with your favorite sauce or in the microwave.

FAQ

Can I use dried pasta sheets instead of making my own dough? While fresh pasta dough is highly recommended, you can use wonton wrappers as a substitute in a pinch. They won’t have the same texture, but they are a convenient option.

Can I add other ingredients to the filling? Absolutely! Feel free to add other ingredients like sautéed mushrooms, caramelized onions, or chopped sun-dried tomatoes to the filling.

Can I make this recipe gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to follow the package instructions for the gluten-free flour, as some may require additional binders.

How do I prevent the ravioli from sticking together when cooking? Make sure to use a large pot of boiling, salted water. Add the ravioli in batches and stir gently to prevent them from sticking together. Don’t overcrowd the pot.

Conclusion

Spinach ravioli is a delightful and versatile dish that can be enjoyed in countless ways. With this easy-to-follow recipe and five delicious dinner ideas, you’ll never have a boring ravioli night again! So, gather your ingredients, roll up your sleeves, and get ready to create a culinary masterpiece. Whether you’re a seasoned chef or a kitchen newbie, this spinach ravioli recipe is sure to impress. Enjoy!