Spinach Ravioli from Scratch!

By

I never thought I would make pasta but here I am sharing my pasta experience with y’all! Its a super simple recipe with some arm muscle work! Literally 2 ingredients. I saw some recipes call for olive oil. Im going to try it out next time and possibly update this post. I made a quick spinach filling to go inside my pasta as I made Ravioli. My only critic was my pasta was a bit thick, I know to roll my pasta out thinner. Over all this was fun and satisfying. Fresh pasta plus a homemade sauce!? Cant beat it!

Fresh Spinach Ravioli

Print Recipe Pin Recipe

Ingredients
  

  • Pasta:
  • 1 1/2 cups all purpose flour
  • 2 large eggs
  • Filing:
  • 2-3 cups spinach
  • 1/2 small red onion diced
  • 3 garlic cloves chopped
  • 4 oz cream cheese
  • 1-2 tsp garlic powder
  • 1-2 tsp pepper
  • 1 tbsp olive oil

Instructions
 

  • Start by sautéing your spinach, onion, garlic powder, pepper and garlic in olive oil over medium heat. Cook until onions are soft and spinach is wilted down, about 5-7 minutes. Place your spinach mixture on a cutting board and carefully chop it up into finer pieces. Place in bowl with cream cheese and mix until combined and smooth. Set aside.
  • Place your flour on your surface and make a well in the middle. Crack your eggs and gently combine everything.
  • Keep combining everything together until a dough starts to form. Pressing everything together with your palms and kneading into a nice dough. You can add a SPRINKLE of water to help incorporate everything together. This takes awhile! Its messy, fun and worth it.
  • Once you knead and form your dough into a ball. Cover with plastic wrap and set in fridge and rest for at least 30 minutes.
  • After resting. You can cut your dough into halves or 4 equal pieces. It will be easier to roll out with your rolling pin. Just keep the other pieces covered so it won’t dry out.
  • Roll out your dough as thin as you can. This is where I messed up at. If you have a pasta machine use that! Along this process you can sprinkle a pinch of flour if it starts sticking. Not too much or it will dry out.
  • Once your dough is rolled out thin. Get your cookie cutter or knife and cut out your dough.
  • Fill with your filling and place another cut piece of dough over and press firmly with a little bit of water. Repeat until done.
  • Store your pasta in the fridge in a airtight container if your cooking later. If your cooking right away. Bring some salted water to a boil and boil for about 2-3 mintutes. They will start to float when done.
  • 10. Add to your favorite pasta sauce and enjoy!

Notes

You might have some extra filling leftover. Enjoy with some crusty bread as a snack or add to your pasta sauce!
Be patient with your dough. This isn't a quick thing to do! Its worth it, trust me. Im doing this again!

 

I know y’all going to ask me what kind of sauce I tossed my Fresh Spinach Ravioli in…so here you go! 🙂

The Sauce

Print Recipe

Ingredients
  

  • 1-2 cups half and half
  • 1 tbsp olive oil
  • 1/2 sweet onion chopped
  • 4 garlic cloves chopped
  • 1/3 cup sun-dried tomatoes
  • 1-2 tsp salt
  • 1-2 tsp pepper
  • 1-2 tsp Italian seasoning
  • 1/2 cup white cheddar cheese
  • 1 tbsp parsley chopped

Instructions
 

  • Heat oil in a skillet on medium heat. Add your onion and cooking 3-5 minutes. Dont brown your onion!
  • Add in your sun-dried tomato and garlic. Cook 2-3 minutes stirring.
  • Add in your salt, pepper + Italian seasoning. Mix 1-2 minutes.
  • Pour in your half and half and mix until everything is combined. Simmer for 3-5 minutes on medium low heat.
  • Turn your heat low or off and add in cheese.
  • Toss in your fresh ravioli and garnish with parsley. Enjoy!

Reader Interactions