You should try this lemon spinach ravioli
Homemade pasta might seem like a job for experienced cooks, but the truth is anyone can do it if they’re willing to practice.
This dough is super easy to stir together, and even easier to work with. Just be sure to let it rest for at least 10 minutes so the gluten strands relax and create a strong, pliable and roll-able dough.
Once you’ve got the hang of rolling out dough, either by hand or with a pasta machine, ravioli should become your specialty. The dumplings can be filled with any combination of cheese, meat and/or vegetables. If you get a system going and make several batches at a time, you’ll always have pasta in the freezer for dinner.
These ravioli are filled with cooked spinach and ricotta, with a hint of lemon zest to make them bright. They’re finished in a simple sauce of lemon olive oil, butter, a little more zest and a sprinkling of fresh basil.
FORDOUGH: 2½ cupsall-purposeflour,
plusmorefordusting 1cupveryhotwater Forfilling 12ouncesbabyspinach 1cupwhole-milkricotta 1egg ¼ cupgratedparmesan 1 teaspoonsalt, divided ½ teaspoonfreshlyground
blackpepper, divided Zestof 1 lemon 1eggwhiskedwithalittle
water
FORSAUCE: 1 tablespoonlemonoliveoil 2tablespoonsbutter 2teaspoonsgratedlemon
zest
Shreddedbasil, forgarnish
Combineflourand water in a large bowl. Stir to combine into a largeball. Coverwith plasticwrapand let sit at least 10minutes.
Bring a large pot of salted water to a boil. Addspinach and cook just until it turns bright green, about 15-20 seconds. Drain, andwhen cool, squeeze drybetween paper towels and then chop.
Combine ricotta, egg, parmesan, chopped spinach, ½ teaspoon salt, ¼ teaspoon pepperand lemonzest in amedium bowl and stir to combine.
To formthe ravioli, cut dough into4evenly sized pieces. (It should be slightly sticky.) Addextraflour as necessary for rolling. Form each piece into a 2-by-6-inch rectangle. Recover the dough with the plasticwrap.
Lightly dustwork surface and a rolling pin. Working with 1 piece ofdough at a time, roll dough into a 4-by12-inch rectangle. Place6 rounded teaspoons of filling about 1 inch apart down the centerof the dough. Fold dough over the filling. Brush eggwashonsidesofdough and in between the filling. Pressdown around the edges ofeach of the ravioli with yourfingertips.
Cut ravioli into small squares with ravioli press (It will automatically seal at the sametime). Or cut into small squares with a knife and pressdown around the edges again with yourfingertips to seal. Placefinished ravioli on abaking trayand continue forming remaining ravioli.
Bring a large pot of salted water to a boil over high heat. Addhalf the ravioli and cook until the raviolifloat, stirring occasionally, about 3-4 minutes. Drain into a large bowl and cook the remaining ravioli.
Meanwhile, melt butter with olive oil in a large sauté pan. Addmelted butter to bowl with cooked ravioli along with shreddedbasil, lemonzest and remaining salt and pepper. Gently toss to coat and serve immediately.
Serves 4-6.