Homemade Ravioli With Ricotta Cheese

One rainy Thursday afternoon Dane and I decided to make some ravioli from scratch, which turned out to be way easier than we thought. Once you make the pasta dough, you make fill it with pretty much anything. We decided to fill ours with ricotta and parmesan cheese and spinach.

This is what you need for 4 portions.

For the pasta dough:

– 2 eggs

– 2 egg yolks

– 250 gram flour (4,4 dl or 2 cups)

For the filling:

– 250 gram ricotta cheese

– 250 gram frozen or fresh spinach (we used frozen)

– 1 egg yolk

– salt and pepper

How to make the ravioli:

Put the flour in a bowl and make a hole in the middle. Fill the hole with the eggs and mix together little by little for about 10 minutes. Then let the dough rest for one hour.

Prepare the filling.

When the dough is ready, make it really thin with a rolling pin. Take a glass and make circular cut outs in the dough. Fill each circle with a teaspoon of the filling and press together the ends of the pasta.

Boil in hot, salted water for a few minutes until the pasta is floating. We boiled ours for about 4 minutes.

Ready to serve!

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If you don’t have a rolling pin, you can use a bottle of some sort. We used a bottle of absinth. Worked perfectly.

 

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The ricotta, parmesan and spinach filling.

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Cutting out circles from the dough. First ravioli made!

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Place a teaspoon of filling on the dough.

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All done. Experimenting with one other shape on the right.

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When they rise to the top, they are ready to eat!

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The end result! Really delicious ravioli. Cheap, sustainable and a great home cooked meal.

 

Photography by Laura Ellsinger

2 Thoughts on “Homemade Ravioli With Ricotta Cheese

  1. Karen on 15 October, 2013 at 17:12 said:

    Hello I live in Denmark. Where did you buy the ricotta? Was it organic? Thanks : )

    • Hey Karen! Unfortunately, it’s not organic but if we weren’t students then we would have bought it at Torvehallerne. Otherwise it can be purchased at higher end super markets in Denmark such as Super Brugsen, Føtex, Irma etc.

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