Il Cucinologo
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Green Stuffed Raviolone

17/11/2023

The green stuffed raviolone is a tasty variation of classic ravioli, except it’s a single larger filled pasta, often served as an individual portion. Ravioloni can be filled with various ingredients, but for this recipe we focus on a ricotta and spinach filling, a classic Italian pairing.

Ingredients for the ravioloni (for 4 ravioloni):

  • 200 g of 00 flour
  • 2 large eggs
  • 1 handful of fresh spinach (to color the pasta)
  • Salt to taste.

Ingredients for the filling:

  • 250 g of fresh ricotta
  • 100 g of cooked and squeezed spinach
  • 50 g of grated Parmigiano
  • Nutmeg to taste.
  • Salt and pepper to taste.

Preparation

  1. Start by preparing the pasta: cook the spinach and blend it until you obtain a puree. In a bowl, sift the flour, add the eggs, the spinach puree and a pinch of salt. Knead until you obtain a homogeneous dough, then wrap it in plastic wrap and let it rest for about 30 minutes.

  2. Meanwhile, prepare the filling by mixing the ricotta with the cooked and chopped spinach, the Parmigiano, a dusting of nutmeg and adjust with salt and pepper.

  3. Roll out the pasta until you obtain a thin sheet and cut out large circles or squares (you can choose the shape you prefer for your ravioloni).

  4. Place a portion of filling in the center of each piece of dough and then close the ravioloni, sealing the edges well. You can use a little water to help the pasta adhere better.

  5. Cook the ravioloni in boiling salted water for a few minutes, until they rise to the surface. Drain them gently using a slotted spoon.

  6. Serve the ravioloni with a drizzle of extra virgin olive oil, a little grated Parmigiano on top, or with a sauce of your choice. A simple butter and sage sauce can be an excellent accompaniment to enhance the delicate flavor of the filling.

Trivia

In Italian cuisine, the use of ricotta and spinach is a classic. This pairing has deep historical roots and can be found in many regional preparations, from tortellini to cannelloni. Nutmeg is often used to enhance the flavor of the ricotta filling, adding a spicy and aromatic touch that pairs well with the sweetness of the spinach and the creaminess of the ricotta.