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Ricotta and Spinach Ravioli

Ninja Kitchen
Recipe by Ninja Kitchen

Tip: Cooking Mode

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  • Prep 20 mins
  • Cook Time: 5 mins
  • Rest Time: 30 mins
  • Total 55 mins
  • Medium
  • Serves 8

TIP: It is easier to cook ravioli in two batches so they don’t break apart. 

Compatible with

Allergies

  • Contains Wheat
  • Contains Eggs
  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Wheat, Eggs, Milk/Dairy

Cooking mode

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For the dough

  • 300g 00 flour 
  • 3 eggs

For the filling

  • 300g fresh spinach
  • 250g ricotta cheese
  • 50g Parmesan, cubed
  • Salt and pepper, as desired
  • ½ tsp ground nutmeg
  • 1 egg (yolk only)
  • Sauce to serve, as desired.

Utensils

  • Rolling pin
  • Step 1

    In a bowl, place flour and eggs. Attach the hand mixer attachment to the power base, then assemble the dough hooks. Select power to begin mixing starting on speed 1 and slowly increasing to speed 3. Mix until the dough comes together. If the dough looks too crumbly add a few drops of water.  Once the dough is elastic and smooth, wrap it in greaseproof paper and let it rest for half an hour. 

  • Step 2

    In a pan, add spinach, cook over medium heat, with lid on. This will take about 5 minutes. Strain the spinach to remove the excess water.  

  • Step 3

    Assemble blade into the chopper bowl. Place all of the filling ingredients including spinach into the chopper in the order listed. Install the processing lid onto the bowl, then assemble the power base onto the processing lid. 

  • Step 4

    Install the processing lid onto the bowl, then assemble the power base onto the processing lid.  

  • Step 5

    Press and hold the power button and process until all combined, about 20 seconds. 

  • Step 6

    Remove the power base lid and blades and pour the ingredients into a bowl. 

  • Step 7

    Roll out the dough with a rolling pin, cut it into long and wide strips (5cm x  30cm). Place 5 balls/teaspoonfuls of the filling on each strip of pasta. Brush pasta dough around edges with water. Then place another strip of pasta on top. Press the top layer of pasta around the filling squeezing all of the air out. Cut into squares. Place on floured trays, spread apart. Continue with remaining pasta and filling to make roughly 36 ravioli. 

  • Step 8

    To cook ravioli, bring a large pot of water of the boil and add salt as desired. Add ravioli and, bring back to a gentle boil and stir regularly until tender. Drain carefully or scoop out with a slotted spoon and serve with sauce, as desired. 

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