Spinach And Cheese Ravioli With Fresh Tomato Sauce

Name: Spinach And Cheese Ravioli With Fresh Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: To Make the Filling; 1/2 lb spinach (fresh or frozen); 1/2 lb fresh ricotta cheese; 1 tablespoon chopped garlic; 2 tablespoons chopped shallots; 1/4 cup extra virgin olive oil; 1/2 cup grated provolone cheese; 1 cup chopped mozzarella cheese; salt and pepper; To Make the Ravioli; 6 sheets fresh pasta (fresh or purchased at local gourmet store); 1/2 cup butter; 1/4 cup parmesan cheese

Servings: persons

To Make the Filling
1/2 lb spinach (fresh or frozen)
1/2 lb fresh ricotta cheese
1 tablespoon chopped garlic
2 tablespoons chopped shallots
1/4 cup extra virgin olive oil
1/2 cup grated provolone cheese
1 cup chopped mozzarella cheese
salt and pepper
To Make the Ravioli
6 sheets fresh pasta (fresh or purchased at local gourmet store)
1/2 cup butter
1/4 cup parmesan cheese

1
FILLING: Preheat oven to 350 degrees.
2
Saute spinach with garlic, shallots and olive oil.
3
Chop and drain all the liquid from the spinach.
4
In a bowl, place, spinach, Ricotta, Mozzarella and Provolone.
5
Mix well until you get a firm texture.
6
Add salt and pepper to taste.
7
RAVIOLI:
8
Roll out dough and cut into sheets of manageable length, approximately 16 inches.
9
Do not roll out too many sheets at a time or the dough will begin to dry and be difficult to handle- trust me!
10
Make a row of generous teaspoons of filling, 1 inch apart, across the center of 1 pasta sheet.
11
Carefully fold the sheet in half toward you, matching the horizontal edges of the dough.
12
Gently press the filling down with your fingertips.
13
Press the dough down between each teaspoon of filling to enclose it.
14
Ttrim off the edges of the dough and cut apart the ravioli.
15
Gently crimp the edges of the ravioli with a fork.
16
Lay the ravioli on a lightly floured bed sheet or tea towels and let dry at least 5 minutes before cooking.
17
COOK: Bring a large pot of salted water to the boil and add ravioli (Very fresh pasta takes about 2 to 5 minutes to cook).
18
Carefully drain the ravioli and transfer to a warm serving platter; top with tomato sauce and grated Parmesan cheese.

644

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: To Make the Filling, 1/2 lb spinach (fresh or frozen), 1/2 lb fresh ricotta cheese, 1 tablespoon chopped garlic, and more.

Yes, Spinach And Cheese Ravioli With Fresh Tomato Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!