ITALIAN NONNA Makes Fresh RAVIOLI Filled with her Homemade Ricotta

By Vincenzo's Plate · 90 min

Ingredients

Instructions

1. For the filling, remove the stalks from the spinach, wash it well, then cook the leaves in a pot of water with a pinch of rock salt over low to medium heat, stirring occasionally, until wilted.
2. Strain the spinach, squeeze out all the water with a wooden spoon, spread it on a flat plate to cool, then squeeze again and chop finely.
3. Mash the ricotta in a bowl with a fork, add nutmeg and one egg, mix well, then add up to two cups of grated Parmesan and taste; add more cheese or a pinch of salt if needed.
4. Add the chopped spinach to the ricotta mixture and mix well, then add a generous amount of Parmesan and mix again.
5. For the dough, mound 1 kg (8 cups) of flour on a board, make a well, and crack in 8-9 eggs, keeping one aside.
6. Beat the eggs, then gradually work in the flour from the sides until a dough forms, adding the reserved egg if it is too dry.
7. Knead with both hands until smooth and the flour is fully incorporated, without overworking it, then rest the dough under a bowl for a few minutes.
8. Roll the dough through a pasta machine on the widest setting several times until smooth, then move to setting 6 and pass it through once or twice without making it too thin.
9. Place small spoonfuls of filling about two finger widths apart on the sheet, fold the top over the bottom, and press around each mound to seal the edges.
10. Cut half-moon shapes with a ravioli cutter or sharp knife, leaving a border, then press the edges with a fork to seal tightly.
11. Repeat with the leftover dough, then place the ravioli on a floured tray until ready to cook.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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