Spinach & Ricotta Ravioli in a Spicy butter Sauce
Looking for a delicious and flavorful homemade pasta dish that's worth the effort? Look no further than this Spinach & Ricotta Ravioli in a Spicy Butter Sauce! This is a classic ravioli filling that I have had so many times but this is FABULOUS! This is a vegetarian and eggless ravioli recipe. It's a labor of love that will impress all your dinner guests. The spicy butter sauce perfectly complements the handmade ravioli, and no one will believe it's not from a restaurant. Get ready to indulge in a dish that's bursting with flavor and will leave you wanting more!
Happy Cooking!
Servings: 25-30 ravioli
Prep Time: 30-40 mins
Cooking time: 30-40 minutes
Chilling Time: 1-2 hours
Total Time: 3-4 hours
Ingredients:
For the dough:
2 cups all-purpose flour
1 tsp salt
2.5 tbsp olive oil
3/4 cup cold water
For the ravioli:
1 tbsp olive oil
1-2 shallots finely chopped
3 cloves of garlic minced
10 oz spinach; washed, dried & chopped; I used baby spinach
Salt as per taste
1/4 tsp pepper
1/4 tsp grated nutmeg or ajwain powder
1 tsp chili flakes as per taste
1.25 cups whole milk ricotta
2/3 cup grated parmesan cheese
For the sauce:
3 Tbsp good quality Butter
1 tbsp chili paste, I used calabrian chili paste
1/2 tbsp mixed dried Italian herbs
1/2-1 cup pasta water
3-4 tbsp grated parmesan cheese
Directions:
For the dough:
In a bowl, add flour and salt and mix.
Add olive oil and rub it into the flour. It should have a sand texture.
Add water and start mixing to form a shaggy dough and then start kneading. Add 1-2 tbsp more water as needed. Knead the dough into a smooth.
Rub some oil on the ball of dough and cover it with a damp towel. Let it rest for 40 mins.
For the ravioli
Put a pan on low-medium heat and add Olive oil.
Add shallots and garlic and saute for 3-4 mins till translucent and fragrant.
Add spinach and saute till they start to wilt.
Once they start to wilt add salt, pepper, chili flakes, and nutmeg. Mix well and cook till all the spinach has wilted.
Let it cool and keep it aside.
Add ricotta and parmesan cheese once cool and mix. Mix well it’s all combined.
The filling is ready to fill in ravioli.
Raviolis:
Divide the dough into 3 divisions.
Roll out each division thin into a long rectangle. It should be about 1/8th inch so it’s not too thick.
Place about 1-1.5 tbsp of filling as dollops on the lower half of the rectangle leaving space from the edge and space between them.
Fold the top of the dough half over to the filling.
Press down around the filling and shape it.
Use a knife or pizza cutter and cut around the dollop leaving some dough all around it.
Press the dough all around and make sure it’s sealed.
Repeat till all the dough and filling are used up.
Boil water in a saucepan with salt. Once it's boiling, add the raviolis.
Boil till cooked through. Once it is cooked, the ravioli will float to the top. It will take about 5-6 mins.
For the sauce and final touches:
In a pan on low-medium heat, add the butter.
Let it melt and start to brown. Then add the chili paste and herbs. Mix well and cook for 2-4 mins.
Add the boiled ravioli and 1/4 cup of the pasta water and gently coat them in the sauce.
Add parmesan cheese and toss the ravioli.
Serve warm and enjoy!
Notes/Tips:
You can use wonton wrappers if you want.
Make sure you roll the dough out thin.
Be gentle while shaping the filling in the ravioli and be sure to seal it shut.
You can freeze the raivoli and keep for future. It will be good in an airtight box for 2-3 months.
I like to use good European butter in the sauce.
You can cut the ravioli in any shape you like.
Be gentle while tossing the raviolis in the sauce.
