What sauce goes well with spinach and ricotta ravioli?

Choose sauces that enhance and complement the delicate flavours of the spinach and ricotta filling. Our simple sage and chilli Lurpak® Plant Based sauce adds a savoury and slightly spicy note that is irresistible with the creamy filling. You can also choose a simple marinara or robust tomato basil sauce, to add a bright acidity and freshness, or a creamy, cheesy Alfredo sauce to create a luxurious, velvety texture. A basil pesto sauce provides a vibrant, herbaceous contrast to the mild spinach and creamy ricotta, and a mushroom cream sauce provides an earthy, umami richness. Choose your favourite and get cooking.

What pasta thickness is ideal for ravioli?

The best pasta thickness for ravioli is about 1.6mm. This ensures the dough is thin enough to provide a delicate texture that highlights the filling while being sturdy enough to hold the filling without tearing. It also prevents it from drying and cracking, making sealing easier and ensuring the ravioli stays intact during boiling.

Can I make the spinach and ricotta filling for ravioli in advance?

Yes, you can make the spinach and ricotta filling in advance. Follow the recipe and keep the filling in the fridge for 2-3 days until you need it. It will stay fresh and flavourful and even allow the flavours to meld.

Can you make pasta dough in a food processor?

Yes, using a food processor is an effective way to make pasta dough for ravioli. It offers a quick and excellent alternative to manual kneading. To start, place the flour in the food processor. While pulsing, add eggs one by one until a sticky dough begins to form. If the dough appears too crumbly, add a little egg white to moisten it. Once the dough reaches the right consistency, transfer it to a floured surface and knead until smooth. Finally, wrap the dough in cling film and let it rest for 20-30 minutes.

Can you make ravioli without a pasta maker?

Yes, you can make ravioli without a pasta maker. Hand-roll the dough, following a similar process as the pasta maker technique. Flatten a section of dough and use a rolling pin to roll it out as thinly as possible. Fold the dough back into a thick square and re-roll it, repeating this process at least eight times. This helps develop the gluten and achieve a smooth, elastic dough even if you do not have a pasta maker. Though it requires more effort than using a machine, hand-rolling will still give you excellent ravioli.

Spinach and ricotta ravioli

1 hour 20 mins cooking time

Indulge in the classic charm of Italian cuisine with our spinach and ricotta ravioli. It pairs the smooth texture of ricotta cheese with the freshness of spinach, wrapped in delicious homemade pasta. A hint of lemon zest and nutmeg adds a vibrant twist. Served with a savoury sage and chilli Lurpak® Plant Based sauce, the dish turns into a gourmet delight.

Spinach and ricotta ravioli

1 hour 20 mins cooking time

Method

Pasta dough

Combine strong flour and semolina flour in a large bowl.

Add eggs and egg yolks.

Combine the mixture into a dough and knead on a floured surface for 10 minutes.

Wrap the dough in cling film and chill for at least 20 minutes while you make the filling.

Filling

Wilt spinach leaves in a frying pan with a splash of water.

Once wilted, drain well and add to a food blender, along with ricotta, lemon zest, nutmeg, and Parmesan. Season with salt and black pepper.

Whisk to a thick paste and spoon into a piping bag. Chill for 20 minutes.

Sauce

Melt Lurpak® Plant Based over medium heat.

Add sage leaves, lemon zest, and chilli flakes.

Ravioli

Roll out the pasta using a pasta machine. Take a section of dough and flatten it before rolling it through the machine on the widest setting. Continue to roll the dough from the widest to the thinnest setting before folding it back into a thick square and re-rolling from thick to thin at least eight times. You will notice the consistency of the dough change from rough to smooth.

Once rolled sufficiently, place a long sheet of dough on your worktop and brush the entire length with whisked egg.

Remove the filling from the fridge and pipe small circles at regular intervals along the length of the dough until you reach halfway.

Fold the sheet on top of itself and press the dough around each circle with filling. Press with the side of your palm so the dough is tightly encasing the spinach and ricotta.

Slice the sheet into squares using a cutter or a knife and place aside while you boil a pan of salted water.

Boil the ravioli until each parcel rises to the top of the water. Remove with a slotted spoon and add to the sauce.

Serve the combined ravioli and sauce with freshly grated parmesan cheese on top.

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Spinach and ricotta ravioli

Spinach and ricotta ravioli

Method

Related recipes

Perfect your skills

MASTER PASTA

COOK, BAKE AND SPREAD WITH

Lurpak® Plant Based

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